Sweet ’N’ Sour Pork

Prawns, Crunchy Mixed Veg, Peaches & Fluffy Rice

Put ½ a mug of rice, 1 mug of boiling kettle water (300ml) and a small pinch of sea salt into a small pan.
Cover, and cook on a medium heat for 12 minutes, adding the stir-fry veg to steam for the last 2 minutes, covered, then turn the heat off.
Meanwhile, drain half the peach juice into a bowl, then stir in the chutney, soy and 1 tablespoon of red wine vinegar to make a sauce.
Put a large non-stick frying pan on a high heat.
Cut the fat off the pork steaks and discard.
Dice the pork into 2cm chunks, then toss with the prawns and cornflour until well coated.
Put 1 tablespoon of olive oil into the hot pan, then add just the floured pork to stir-fry for 4 minutes.
Sprinkle in the prawns and stir-fry for 1 minute, then add the drained peaches and sauce.
Let it bubble and simmer for 1 more minute, then turn the heat off and season to perfection.
Fluff up the rice, divide between your plates with the mixed veg, then spoon over the sweet ’n’ sour pork, prawns and peaches.

Recipe Category Pork / Rice