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Sweet and sour crumbed pork
Sweet and sour crumbed pork
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Put a nutritious spin on classic sweet and sour pork for a quick and easy weeknight meal.
Ingredients:
  • 250.00 ml panko breadcrumbs
  • 62.50 ml plain flour
  • 300g pork fillet, cut into 5mm-thick slices
  • Olive oil cooking spray
  • 85.80 gm salt-reduced tomato sauce
  • 42.00 gm salt-reduced soy sauce
  • 40.00 ml white vinegar
  • 32.00 gm brown sugar
  • 1 medium red onion, cut into thin wedges
  • 1 large green capsicum, cut into 2cm pieces
  • 1 large red capsicum, cut into 2cm pieces
  • 1 garlic clove, finely chopped
  • 440g can pineapple pieces in natural juice, drained
  • Thinly sliced green onion, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan-forced and line 2 baking trays with baking paper. 2. Divide breadcrumbs and flour into 2 separate shallow dishes. Whisk the egg in another shallow dish. 3. Coat each piece of pork in flour, then dip in egg, and finally coat in breadcrumbs. Place on the prepared baking trays. 4. Spray the coated pork with oil and bake for 20 minutes, swapping trays halfway through, until light golden and cooked through.
  • In a small bowl, blend tomato sauce, soy sauce, vinegar, and sugar until thoroughly combined.
  • Spritz wok with oil and heat over medium-high heat. Cook onion until softened, about 2 minutes. Add capsicums, garlic, and 2 tablespoons of water. Stir-fry until capsicum is tender, 2 to 3 minutes.
  • Combine pineapple and sauce in the wok and stir-fry for 2 minutes until heated through. Season with salt and pepper. Add pork and stir until well combined. Top with green onion and serve with rice.

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