“We all love a good Chinese takeaway every now and then, but we also know that it’s cooked in a load of oil and packed with a hell of a lot of calories. Let’s not ruin all the hard work you’ve put in this week with a greasy takeaway. Try this banging sweet and sour pork recipe; it only takes 15 minutes to cook and it’s only 491 calories per serving!
Nutritional Information (per serving)
- 491 Calories
- 55.5g Carbs
- 31.1g Protein
- 14.9g Fat
- 225g pork tenderloin
- 1 carrot, cut into strips
- 1 tbsp rapeseed oil, pkus 2 tsp
- 2 garlic cloves
- 2 tsp finely chopped ginger
- 3 spring onions, cut into slices
- 1/2 red pepper, cut into thin strips
- 200g long grain rice, cooked
- For the batter: 1 egg white, 1/4 tsp Chinese 5 spice powder, 1 tbsp cornflower, 1 1/4 tsp self raising flour
- For the sauce: 1 tsp dark soy sauce, 1/2 tsp sesame oil, 1 tbsp Chinese white rice vinegar or cider vinegar, 2 tsp golden caster sugar, 1 tsp tomato purée, 1 tsp cornflour blended with 1 tsp water, 175ml vegetable bouillon made with 1/2 tsp powder
- Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
- Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
- Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it’s very hot (test by dropping a piece of meat in – it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
- Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce – it should immediately start to bubble rapidly – and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.
Preparation time: 45 minutes (30 mins to prepare, 15 mins to cook)
Try it and let us know what you think in the comments below.
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