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Blood Orange Sweet And Sour Pork
- Vegetable or peanut oil
- 1.5 pounds diced pork
- ¼ cup all-purpose flour
- 1 brown onion, sliced
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 2 cloves garlic, peeled and chopped
- 1 cup tomato puree
- ¼ cup soy sauce
- 1 ½ cups Bundaberg Blood Orange
- 1 tbsp brown sugar
- 1 tbsp ginger powder
- ½ tbsp 5 spice powder
- 1 cup chopped green beans
- 1 cup pineapple pieces
In a large frypan or wok, heat a small amount of vegetable or peanut oil. Toss the diced pork in small batches in the flour and seal in the hot oil and remove to a plate with paper towel to drain. Repeat until all the pork is sealed.
Clean the frypan and add a small amount of oil and stir fry the onions and bell peppers on high heat until they soften. Add the garlic, tomato puree, soy sauce, Bundaberg Blood Orange, brown sugar, ginger and 5 spice powders and bring to a boil.
Return the pork pieces to the sauce, turn the heat down to medium and cook for a further 10 minutes or until sauce begins to thicken. Add the beans and pineapple pieces and stir through for another couple of minutes.