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If you’re anything like me, your idea of a perfect night in is a takeaway in front of the telly. Unfortunately this does absolutely nothing for the waistline. But you don’t have to give up your favourite cuisine if you’d prefer not to clog up your arteries. This version of sweet and sour pork lets you be a little bit naughty on a Saturday night while being an angel at the same time. It’s actually taken from a Weightwatchers recipe but don’t let this put you off! The portion size is more than enough and it isn’t really “diet” food. I serve mine with brown rice but feel free to serve it with anything!

Don’t groan at the long list of ingredients as it really is easy peasy to make.

  • 1 tablespoon of dry white wine (any wine will do really)
  • 1 tablespoon of dark soy sauce
  • 600g pork tenderloin (make sure you trim any visable fat)
  • 1 tablespoon of cornflour
  • 2 large peppers (go wild with the colours!), de-seeded and cut into cubes
  • 6 spring onions, trimmed and cut into small pieces

Sweet and sour sauce

  • 2 teaspoons of cornflour (plain flour will do if it’s all you have in your cupboards)
  • 4 tablespoons of soft brown sugar
  • 2 tablespoons of dark soy sauce
  • 6 tablespoons of white wine vinegar
  • 2 tablespoons of tomato ketchup

1. Make the marinade using the soy sauce and white wine. Make sure you toss the pork throughly to get every piece. Set it aside.

2. To make the sweet and sour sauce, mix the sugar, soy sauce, 100ml of cold water, ketchup and vinegar in a bowl. Place the cornflour in a small saucepan and gradually add the other ingredients in the bowl. Heat until you get a lovely thick sauce. This can take up to five minutes.

3. Remove the pork from it’s marinade and keep any marinade that’s left over. Heat a non-stick frying pan with a couple of sprays of fry light and place in the pork. Keep stirring until it becomes browned. It cooks quickly so stirring is very important!

4. Add the peppers and spring onions to the mix and cook until softened. This all depends on personal taste – I like to keep my peppers slightly crunchy.

5. Stir in the sweet and sour sauce along with the marinade. Bring to the boil and as soon as it starts to bubble, serve immediately.

Sophie Warner is a fashion and lifestyle blogger who constantly thinks about various ways to stuff her face. As the health and lifestyle editor of Aesthetic she thrives on finding healthier alternatives to her favourite meals, filling her bedroom with vintage junk and exploring the delights of London Town. You can find her Tweeting at @sophiesophuk.

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