Sweet and sour pork

 Pork: high in minerals and B vitamins, the downside is that pork is high in fats and cholesterol and we should not over-eat it and choose lean cuts more often than not.

Sweet and sour pork


Serves 4


4 boneless pork chops cut in small strips

1 garlic clove

4 spring onions

¼ tsp. ground or crushed chillies

2 tbsp. soy sauce

1 tsp. ground pepper


1 tsp. ground ginger

4 tbsp. honey

4 tbsp. soft brown sugar

60 ml cider or white wine vinegar

4 tbsp. tomato ketchup



Put all the ingredients for the marinade into a food processor and blend until the garlic and spring onions are finely chopped (you could also do this with a knife and mix all the ingredients in a bowl), leaving just the tomato ketchup out. Place the pork chops and the marinade into a sealable container and place in the fridge for at least 4-6 hours.

Heat up a wok or a frying pan and, when hot, place the pork and the marinade into it. Cook for at least 5 minutes (cooking time will vary with the size of the meat) until the pork is cooked throughout and making sure the pan doesn’t dry out too quickly. When the pork is just about cooked, pour the ketchup into the pan and stir for another couple of minutes.  Serve with a salad or a good helping of steamed mixed vegetables or with some fluffy boiled rice.

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