Sweet & Sour Pork with Cashew Nuts
|Recipe Supplied by: Annette Yates & Caroline Young|
Serves: 2 People
|225g pork fillet, thinly sliced|
1 tbsp white wine vinegar
2 tsp paprika
1 tsp oil
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1 small green pepper, seeds removed and cut into dice
2 tbsp sweet chilli sauce
3 tbsp apricot jam
50ml vegetable stock
2 tsp cornflour
50g toasted cashew nuts
- Put the pork into a small bowl and sprinkle the vinegar
and paprika over. Stir lightly, cover and leave to stand
for about 30 min.
- Put the oil, onion and carrot into a casserole. Cover
and cook on HIGH for about 5, stirring once, until soft.
Add the pepper.
- Combine the chilli sauce, jam and stock and add to
the casserole with the pork, Stir well. Cover and cook
on HIGH for 10 min, stirring once.
- Mix the cornflour with 2 tbsp cold water to make a
smooth paste and stir into the casserole. Cover and cook
on MED-HIGH for about 5 min, stirring once, until the
pork is tender and the sauce has thickened slightly.
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