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Low-fat sweet & sour pork

Low-fat sweet & sour pork

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Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman's Weekly's healthier sweet and sour pork.

Serves: 4
Costs: Cheap as chips

Ingredients

Woman's Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies

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2tsp vegetable oil
350g (12oz) piece of pork fillet, cut into chunks
1 onion, peeled and cut into wedges, leaves pulled apart
1 red or green pepper, deseeded and cut into chunks
Thumb-sized piece of fresh root ginger, peeled and finely sliced
1 cinnamon stick or 1tsp ground cinnamon
227g can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
230g can plum tomatoes
1tbsp tomato ketchup
1tbsp vinegar, or more, to taste
½ chicken stock cube
1tsp flour or cornflour
About 2tbsp soy sauce, to taste

To serve:

200g (7oz) dried egg noodles
2 small heads pak choi, leaves separated and large ones chopped

Method

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.
Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple's syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.
Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.
Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

Note: Calorie and fat values are for the maximum number of servings stated.Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

Calories 381(kcal)
Fat 9.5g
Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.