I’m a meal prep person. Not the kind of meal prep that involves eating the same thing every day, portioned out into identical tubs in the fridge, but I like to bulk prep and cook. It just means I have cooked, usually roast, veggies and meat on hand that I can quickly through together in a bowl with some freshly crisped up potatoes given a speed roast in the oven and drizzled with tahini or pumpkin seed butter whenever I get in.
Cooking every night for one during the week just isn’t necessary and I’ve so many other things I squeeze in to my day, it would just become a hassle.
Most weeks I try to create at least one, but usually two new or just alternative dishes that will last a couple of days to keep my palate that seeks variety appeased.
Sweet and sour is one of those sauces that can be a bit of a love or hate option for people. I personally love the combination and put even more of an emphasis on the sweet side by adding plenty of pineapple in to the mix. You of course use chicken, chickpeas or tofu if you don’t want to use pork, but I think pork tenderloin is such an under used cut it’s pretty economical aka cheap.
Serve with rice, jasmine is my favourite, I’m a little late for Chinese New Year but you don’t need to wait to celebrate an occasion to whip this one up, any night of the week will do.
Sweet and Sour Pineapple PorkPrint Recipe
- 500g pork fillet cut into chunks or slices
- 50g cornflour or arrowroot starch
- ½ tsp garlic powder
- ½ tsp Pink Himalayan Rock Salt
- 2 tbsp coconut oil or sesame oil for cooking
- For the Sauce
- 125ml pineapple juice
- 2 tbsp maple syrup
- 125ml water
- 2 tbsp rice vinegar
- 1 tbsp tomato puree
- 2 tbsp light soy sauce or tamari
- ½ tsp ground ginger
- 1 roasted red bell pepper cored and diced*
- 1 roasted yellow bell pepper cored and diced*
- 300g pineapple chunks; fresh or canned in juice and drained
Mix cornflour with salt and garlic powder in a bowl. Roll pork pieces in the mixture to coat.
Heat oil in a non stick pan and fry pork until golden on all sides; approx 8 minutes.
Set to one side on a plate.
Whisk together pineapple juice through to ground ginger.
Place into a pot, bring to the boil and simmer for 5 minutes.
Pour the sauce into the pork pan along with the pineapple and peppers. Return the pork to the pan and allow everything to bubble, thicken and heat through for 5 minutes.
Serve immediately with a side of fluffy rice of choice!
* Roast for 30 minutes @200C (400F) or alternatively char on a gas stove top on all side..approx. 2 minutes per side. Rinse under cold water to remove charred skin.