Name: Grilled sweet and sour pork
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 125g pork loin medallions; 1 medium green capsicum, chopped; 1 medium yellow capsicum, chopped; 2 tablespoon vegetable or olive oil; 225 gram can pineapple pieces in natural juice, drained; 3/4 cup bought sweet and sour sauce, heated; 2 green onions, thinly sliced; 1 bunch (230g) choy sum; 2 teaspoon sesame oil; 3 cup cooked long-grain white rice

Grilled sweet and sour pork

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

4 125g pork loin medallions

1 medium green capsicum, chopped

1 medium yellow capsicum, chopped

2 tablespoon vegetable or olive oil

225 gram can pineapple pieces in natural juice, drained

3/4 cup bought sweet and sour sauce, heated

2 green onions, thinly sliced

1 bunch (230g) choy sum

2 teaspoon sesame oil

3 cup cooked long-grain white rice

Method

1.Preheat a large char-grill pan over moderately high heat. Place pork, capsicum and oil in a large bowl; toss to coat. Season. Cook and turn for 4-5 minutes or until golden and cooked. Transfer pork to a heatproof plate. Cover with foil; rest for 5 minutes. Transfer capsicum to a medium heatproof bowl.

2.Add pineapple to char-grill. Cook and turn for 2-3 minutes or until golden. Transfer to bowl with capsicum. Add heated sauce and green onion to bowl; toss gently to combine.

3.Place choy sum in a large heatproof bowl. Pour boiling water over choy sum to cover; stir until just wilted. Drain. Return to bowl. Add sesame oil; toss to coat. Serve pork with vegetable mixture, choy sum and rice.

We used a sweet and sour sauce that contains no vegetables; you can find it in the sauce aisle of the supermarket. You’ll need to cook about 1 cup long-grain rice. You can use pork butterfly steaks, pork chops or chicken breast fillets in this recipe.
Note

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