Sweet and Sour Pork with Rice

1. 1 Pork loinpack 600 g ≈ $5.98 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 80 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Ketchup 25 g
7. 7 Soy sauce 15 ml
8. 8 Vinegar 9% 10 ml
9. 9 Sugar 8 g
10. 10 Starch 8 g
11. 11 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice until the water runs clear, then cook with 140 ml water, a pinch of salt, and simmer covered on low heat for 15 minutes until tender and all water is absorbed.

2. Cut pork¹ into 2 cm cubes and coat in cornstarch. Slice onion⁵ into 0.5 cm rings, cut bell³ pepper into 1 cm strips, and drain pineapple.

3. Heat oil in a pan over medium heat. Fry pork¹ for 3 minutes per side until golden and fully cooked through (no pink inside), then remove and set aside.

4. In the same pan, sauté onions⁵ and peppers for 3 minutes, then add pineapple and warm through for 1 minute.

5. Make the sauce: mix ketchup, soy sauce, vinegar, sugar, and 50 ml water until smooth, then pour into the pan and bring to a boil.

6. Return pork¹ to the pan, simmer for 2 minutes on medium heat, stirring until the sauce thickens and coats the meat.

7. Serve rice on plates, topped with pork¹, vegetables, and pineapple, drizzled with the sauce.