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Sweet & Sour Pork

Sweet & Sour Yorkshire Pork Tenderloin

  • 15 mins
  • 15 mins
  • easy
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 400 g pork ‘tenderloin’ fillet cut into 2cm dice
  • 2 tbls peanut or pomace oil
  • 120 g pineapple cut into 2cm diced
  • 1 x sweet red pepper finely diced
  • 4 x spring onion finely sliced
  • 1 x handful of fresh coriander roughly chopped (including the stalks)
  • GLAZE
  • 1 orange, zest finely grated & juiced
  • 1 clove garlic crushed
  • 1 x small piece of ginger root peeled & finely grated
  • Pinch hot chilli flakes
  • 30g Balsamic vinegar
  • 20g Soy sauce
  • 50g Honey
  • 40g tomato Ketchup
  • 1 star anise
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Method

  1. You can make the glaze up to 48 hours in advance, simply whisk all the glaze ingredients together then bring to the boil in a saucepan, remove from the heat & pass.
  2. Store in a fridge if making in advance, then remove & bring to room temperature for 1 hour before starting to cook.
  3. Heat a wok until smoking hot then add half the oil.
  4. Stir-fry the pork for 2-3 minutes until rich & caramelised.
  5. Remove & keep warm, then add the pineapple to the pan & fry until caramelised then add the pork back to the wok.
  6. Pour over the glaze & reduce until sticky, this will only take a minute or so.
  7. Remove from heat & toss through the peppers, spring onion & coriander.

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