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Broccolini And Fioretto Sweet And Sour Pork Recipe

Mains

Prep Time

10 mins + 15 mins marinating
Cook Time

15 mins
Course

Dinner
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 4 people

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ingredient_10=steamed long grain rice, to serve

ingredient_11=3 tsp corn flour [[SWEET AND SOUR SAUCE]]

ingredient_12=2 tbs water [[SWEET AND SOUR SAUCE]]

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ingredient_15=1 chicken stock cube crumbled [[SWEET AND SOUR SAUCE]]

ingredient_16=2 tbs tomato sauce [[SWEET AND SOUR SAUCE]]

ingredient_17=2 tbs soy sauce [[SWEET AND SOUR SAUCE]]

ingredient_2=150g Fioretto® Cauli Blossom, trimmed

ingredient_3=3 (about 125g) Minicaps® baby capsicums, roughly chopped

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ingredient_5=1 tbs Shao Hsing cooking wine or sherry

ingredient_6=1 1/2 tbs soy sauce

ingredient_7=2 tsp white sugar

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ingredient_9=2 tbs vegetable or peanut oil

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1 bunch Broccolini® halved crossways
150g Fioretto® Cauli Blossom, trimmed
3 (about 125g) Minicaps® baby capsicums, roughly chopped
3 tsp corn flour
1 tbs Shao Hsing cooking wine or sherry
1 1/2 tbs soy sauce
2 tsp white sugar
500g pork fillet or scotch fillet, trimmed and thinly sliced
2 tbs vegetable or peanut oil
steamed long grain rice, to serve

SWEET AND SOUR SAUCE

3 tsp corn flour
2 tbs water
1 tbs white sugar
1/3 cup (80ml) pineapple juice
1 chicken stock cube crumbled
2 tbs tomato sauce
2 tbs soy sauce

Featured products

Fioretto® Cauli Blossom

Broccolini®

STEP BY STEP INSTRUCTIONS

Whisk the corn flour and cooking wine in a bowl until smooth. Stir in the soy and sugar. Add the pork and stir to coat. Cover and refrigerate for 15 minutes if time permits.
Meanwhile, for the sauce, stir the corn flour and water together in a small saucepan until smooth. Add the remaining ingredients and cook, stirring constantly over medium-high heat until the sauce comes to the boil. Set aside.
Heat a wok over high heat until hot. Drain any marinade from the pork. Add 2 teaspoons of oil to the hot wok and swirl to coat Add one-third of the pork, making sure each piece comes in contact with the hot work. Stir-fry for 1 minute until seared. Remove to a plate. Repeat with the remaining pork in two batches, adding more oil as required.
Wipe the wok clean and heat again over high heat until hot and add the remaining oil. Add the Broccolini®, Fioretto® and Minicaps® and stir fry for 2 minutes until almost tender. Return the pork to the wok, pour over the sweet and sour sauce and stir-fry for 1 minute until hot. Serve with rice.

Whisk the corn flour and cooking wine in a bowl until smooth. Stir in the soy and sugar. Add the pork and stir to coat. Cover and refrigerate for 15 minutes if time permits.
Meanwhile, for the sauce, stir the corn flour and water together in a small saucepan until smooth. Add the remaining ingredients and cook, stirring constantly over medium-high heat until the sauce comes to the boil. Set aside.
Heat a wok over high heat until hot. Drain any marinade from the pork. Add 2 teaspoons of oil to the hot wok and swirl to coat Add one-third of the pork, making sure each piece comes in contact with the hot work. Stir-fry for 1 minute until seared. Remove to a plate. Repeat with the remaining pork in two batches, adding more oil as required.
Wipe the wok clean and heat again over high heat until hot and add the remaining oil. Add the Broccolini®, Fioretto® and Minicaps® and stir fry for 2 minutes until almost tender. Return the pork to the wok, pour over the sweet and sour sauce and stir-fry for 1 minute until hot. Serve with rice.