Stir-Fried Sweet and Sour Pork

This dish was amazing – the nearest taste to a Chinese takeaway on No Count!

The whole dish, on No Count, is 1 point so you wouldn’t need to use any weeklies.  If tracking, it would be 3sp but you would also need to point any rice you served with it.

Ingredients (serves 4):

• 300g pork tenderloin, cut into small pieces with any fat removed
• 5cm piece of ginger, grated
• 1 tsp peppercorns, crushed
• 1 large onion, thinly sliced
• 2 red peppers, thinly sliced
• 220g tin of pineapple chunks, in juice
• 150g baby sweetcorn
• 2 flat tbsp tomato ketchup
• 1 flat tbsp Splenda
• 3 tbsp rice wine vinegar
• zest and juice of one lime
• 2 tsp cornflour (1 point)
• 200g brown rice

Method:

1. Cook the rice separately – I usually cook brown rice for about 40 mins so that it’s softer.
2. Spray a wok/deep frying pan with Frylight and cook the ginger and peppercorns for 1 minute.
3. Add the onion, peppers, sweetcorn and pork and cook, stirring, for 10 mins.
4. Add the pineapple and cook for a further 2-3 mins.
5. Meanwhile, whisk the pineapple juice, ketchup, Splenda, vinegar, lime zest and juice and cornflour in a separate pan. Gently bring to the boil and simmer, stirring, for 2 mins until thickened.
6. Pour over the pork and vegetable mixture and stir-fry over a high heat for a minute or two.
7. Serve with the rice.

I use 50g of rice per person, if they are following WW, but I do weigh out more rice for hubby and son.