My sweet and sour pork is the same sweet and tangy Chinese takeaway favourite that’s equally as delicious, and much healthier for you. I’ve used fresh pineapple, but you could use tinned pineapple instead – just look for one that’s in unsweetened juice and not syrup.
Combine pork, ginger, 2 teaspoons tamari, 2 teaspoons rice wine, 1 teaspoon arrowroot powder, salt and pepper in a medium bowl. Stir in sesame oil until well combined and leave to marinate in the fridge for 1 hour or overnight.
Combine pineapple juice, apple cider vinegar, tomato passata, 2 teaspoons tamari and maple syrup in a small bowl. Add 1 tablespoon Shao Hsing rice wine and 1 teaspoons arrowroot powder
Heat a wok over high heat. Add 1 tablespoon of coconut oil the carefully add pour, making sure each piece of pork is in contact with the oil and work. Allow the pork to undisturbed for 1-2 minutes, as it begins to sear and brown
Use a metal spatula to move the pork around and stir-fry until lightly browned but not cooked through, about1 minute. Transfer to a plate
Without cleaning the wok, add the remaining 1 tablespoon of coconut oil, capsicum and snow peas and cook for 30 seconds
Return the pork to the pan, along with any juices, then add the tomato and shallots and stir-fry for 30 seconds
Add the pineapple juice mixture, pineapple chucks and cook until the pork is cooked through and the sauce has begun to thicken, about 1 -2 minutes
Serve with steamed rice
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