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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
  1. 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.
  2. Put the oil, onion and carrot into a casserole. Cover and cook on HIGH for about 5, stirring once, until soft. Add the pepper.
  3. 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.
  4. 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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