Sweet and Sour Pork
As you know, I love the Anathoth brand of jams and relishes – only the best natural ingredients are used to make the preserves and you can actually taste the difference. When I was sent a sampler box of their recently released relishes to try I got really excited at the opportunity to cook with them.
While this is not a traditional recipe for bright orangy red sweet and sour sauce and pork that is deep fried, it’s a quick and completely additive free alternative that tastes great and is simple enough to make even for the most novice cooks.
The tomato relish is full of flavour and a spice – the ingredients closely match what is commonly found in a sweet and sour sauce, making it a perfect for this dish. Fresh pineapple lends a nice hint of acidity to the dish, while the cucumber provides a burst of freshness.
Leftovers are great for a lunch box the next day.
Sweet and sour pork
This is a great, quick alternative to takeaways, and because it uses Anathoth’s tomato relish as sauce, it is completely additive free.
- 400g pork scotch fillet
- 300g fresh pineapple pieces
- 1 cucumber
- 1 small red capsicum
- 1 small brown onion
- 1 (400g) pottle of Anathoth tomato relish
- 1 tbsp plain flour
- 3 tbsp peanut oil
- salt and pepper
- sesame seeds to serve
To perpare ingredients: slice cucumber longways, scrape out seeds with a spoon. Peel onion and cut into quarters longways. Trim scotch fillets of all the fat, slice meat pieces into thin strips. Season with pepper and a pinch of salt, dust with flour.
To make sweet and sour pork: heat 1 tbsp of peanut oil in a wok. Stir fry capsicum, pineapple and onion until softened and lightly charred. Remove from wok. Heat remaining oil until smoking hot, add pork and stir fry until nicely browned. Add cooked pineapple, onion and fresh cucumber. Pour in the relish and stir to heat through and combine.
To serve: divide between 4 serving bowls, sprinkle with some sesame seeds and serve with a side of steamed rice.