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Low-fat sweet & sour pork

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman’s Weekly’s healthier sweet and sour pork.

  • Serves: 4

  • Costs: Cheap as chips

That’s goodtoknow

Woman’s Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies

Ingredients

  • 2tsp vegetable oil
  • 350g (12oz) piece of pork fillet, cut into chunks
  • 1 onion, peeled and cut into wedges, leaves pulled apart
  • 1 red or green pepper, deseeded and cut into chunks
  • Thumb-sized piece of fresh root ginger, peeled and finely sliced
  • 1 cinnamon stick or 1tsp ground cinnamon
  • 227g can pineapple rings in natural syrup (140g drained weight – reserve the syrup), each ring cut into 8 pieces
  • 230g can plum tomatoes
  • 1tbsp tomato ketchup
  • 1tbsp vinegar, or more, to taste
  • ½ chicken stock cube
  • 1tsp flour or cornflour
  • About 2tbsp soy sauce, to taste

To serve:

  • 200g (7oz) dried egg noodles
  • 2 small heads pak choi, leaves separated and large ones chopped

Method

  1. Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.
  2. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple’s syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.
  3. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.
  4. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

By Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

  • Calories 381(kcal)
  • Fat 9.5g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Are you planning on making food gifts for Christmas this year?

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Chocolate and cherry pavlova

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

What a show stopper! Billowing crisp meringue topped with soft whipped cream, sweet black cherries, hazelnuts and fresh mint leaves. This one is to good to just bring out at Christmas. With its delicious chocolate meringue and morish chewy centre you will be back in the kitchen making this recipe again and again. Perfect for any celebration as it makes such an impressive dish and can be used as a great alternative to a birthday cake or Christmas Pud! Play with the toppings using different fruit chunks or berries then garnish with cocoa powder or a grated of chocolate.

That’s goodtoknow

You can add a handful of chopped hazelnuts to the meringue mixture for a surprise nutty crunch or scatter them over the meringue nest once you have spooned it onto the baking sheet.

Ingredients

  • 6 large egg whites
  • 300g caster sugar
  • 1tbsp corn flour
  • 1tbsp white wine vinegar
  • 30g cocoa powder
  • 300ml double cream
  • 50g icing sugar
  • 200g fresh cherries
  • 30g hazelnuts, roughly chopped
  • Small handful fresh mint leaves, to garnish

Method

  1. Pre-heat oven to 140°C/275°F/Gas Mark 1. Line a flat baking sheet with baking parchment. Place the egg whites in a large metal bowl and whisk until they form stiff peaks.
  2. Add the sugar a spoonful at a time whisking well after each addition until the mixture is thick and glossy. Add the cornflour, white wine vinegar and cocoa powder and whisk again until combined.
  3. Spoon out onto the prepared baking sheet making swirls of meringue as you place it to a circle approximately 25cm wide. Using the back of a spoon make a slight dip in the centre and build up the sides. Transfer to the oven and bake for 1 hour 15 mins. Turn off the oven, open the door slightly and leave inside until completely cool.
  4. Whip the cream and icing sugar together until soft peaks form then pile onto the cooled chocolate meringue. Scatter with the cherries, hazelnuts and mint leaves to serve.

By Mima Sinclair

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 24%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 11%
  • Less than £30 10%
  • I don’t know yet 6%
  • I’m not setting a budget 12%

Thanks, your vote has been counted!

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