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Blood Orange Sweet And Sour Pork
- 600 gm diced pork
- ¼ cup plain flour
- 1 brown onion, sliced
- 2 cloves garlic, peeled and chopped
- 1 cup passata
- 1 tbsp ginger powder
- ½ tbs 5 spice powder
- ¼ cup soy sauce
- 1 ½ cups Bundaberg Blood Orange
- 1 tbsp brown sugar
- 1 cup diced red capsicum
- 1 cup diced green capsicum
- 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 absorbent paper 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 capsicums on high heat until they soften. Add the garlic, passata, 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.