We all know that sweet and sour is so good, but also so bad for you. Here’s a recipe that reflects exactly what the Food Truck is all about: recreating great takeaway food, at home, the healthy way.
- 500g lean pork shoulder, cut into 2cm cubes
- 1 tbsp grated fresh ginger
- 1 tbsp olive oil
- Pinch salt
SWEET AND SOUR SAUCE
- 1 x 400g can whole peeled tomatoes
- 4 tbsp red wine vinegar
- 4 tbsp honey
- 1 knob ginger, walnut sized
- 2 cloves garlic
- 1-2 tbsp cornflour
- ½ x 325g can pineapple chunks in juice
- 2 red capsicum, deseeded and sliced
- 2 rice crackers, crushed, to garnish
- microgreens, to garnish
FOR THE PORK
1 Thread pork cubes onto 4 chopsticks. Mix together ginger, oil and salt and brush over pork. Place in a dish, cover and leave overnight.
2 Preheat oven to 180°C.
3 Heat a heavy-based frying pan. Add pork and brown on all sides.
4 Bake in oven for 5 minutes.
FOR THE SAUCE
1 Place tomatoes, vinegar, honey, ginger and garlic in a saucepan. Bring to the boil and simmer for 3 minutes.
2 Remove ginger and garlic. Mix cornflour with a little water and add to pan to thicken sauce, then stir in pineapple and capsicum.Place pork chopsticks on plates and drizzle with sweet and sour sauce. Sprinkle with crushed rice crackers and microgreens.