Sweet and sour pork with egg fried rice

Yield: 1 servings

Measure Ingredient
4 ounces Mixed Chinese sweet pickles
4 ounces Brown sugar
120 millilitres Chicken stock
60 millilitres White wine vinegar
15 millilitres Tomato puree
1 teaspoon Cornflour
1 teaspoon Soy sauce
20 millilitres Pineapple juice
4 ounces Pineapple chunks; diced
½ Red pepper; diced
1 Red onion; diced
12 ounces Pork loin; diced
1 Egg
1 150 gram lon grain rice
4 Spring onions; diced
2 Eggs




Place all the sauce ingredients in a pan and bring to the boil. Stir in the cornflour to thicken the sauce. Dip the pork into the beaten egg then into the cornflour. Deep fry in hot oil until cooked, drain and leave to one side.

Add the vegetables to the sauce and pour over the pork and egg fried rice (add chopped spring onions to the rice).

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