Leftover Sweet and Sour Pork

Instead of our usual Ham we had Pork rost. And I made this for Tuesday Dinner.

  • For the sweet and sour sauce
  • 1 tbsp cornflour (corn starch)
  • 125 ml pineapple juice from a tin
  • 2 tbsp soy sauce
  • 3 tbsp ketchup
  • 2 tbsp cider vinegar
  • 2 tbsp brown sugar

Pork direction:

  • 2 cups cubed leftover pork
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 1 onion
  • 1 tbsp vegetable oil
  • 1 cup cubed pineapples
  • 1 tbsp fresh parsley
  • To make the sauce, mix the cornflour with a tablespoon of pineapple juice and mix well to get a runny paste.
  • Add the rest of the pineapple juice, ketchup, vinegar, brown sugar, and soy sauce, and mix well.
  • Heat up the oil in a large pan.
  • Peel and chop the onion, and fry until golden.
  • Add the chopped peppers, and give it a good stir, then leave to cook for 2-3 minutes to soften slightly.
  • Add the cubed pork and sauce, and stir again.
  • Leave it to simmer for 4-5 minutes for the sauce to thicken and coat the pork and veggies well.
  • Add the cubed pineapples, give it a stir, then remove from the heat.
  • Serve on a bed of rice with fresh parsley.

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