DECONSTRUCTED SWEET AND SOUR PORK STIR FRY
Marinade for pork:
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon lemon/ lime juice
Pork loin chops
Combine all ingredients in a bowl. Add the pork chops and marinade.
Sweet and sour sauce:
80ml brown sugar
1 tablespoon maizena
1 tablespoon soy sauce
1 tablespoon tomato paste
80ml white balsamic vinegar (Wellingtons)
80ml pineapple juice reserved from canned Pineapple pieces.
Place the dry ingredients in a small saucepan. Add the soy sauce and tomato paste and mix, then add the vinegar and pineapple juice. Mix well . Stir over a medium heat until the sugar has dissolved and the sauce starts to thicken, take off the heat and set aside.
Veggies:
2 tablespoon sunflower oil
1 onion, quartered and layers separated
1 medium carrot, cut into julienne strips
hand full green beans ends cut off
1 cup pineapple pieces
1 teaspoon white balsamic vinegar
1 teaspoon sugar
Rice:
1 cup rice, prepared as per packet instructions
Heat the sunflower oil in a large non stick frying pan. When the oil is hot add the marinated pork and fry until just cooked through. Let the pork chops stand on rind on side of pan to rest, while adding the veggies to the same pan. Fry for a few minutes then add sugar and vinegar to glaze veggies.
Serve with rice and sweet and sour sauce.