The Specially Selected Pork logos are your guarantee that the meat you’re buying is locally sourced, quality assured and farmed with care to higher welfare standards.
Try this recipe for the ultimate fakeaway. Sweet and Sour Pork Noodles.
Ingredients • 400g Scottish Pork Fillet, cut into chunks • 400g can Pineapple Pieces in Natural Juice • 1 tbsp Cornflour • 2 tbsp Sweet Chilli Sauce • 1 tbsp Light Soy Sauce • 1 Red Onion, thickly sliced • 2 Orange or Red Peppers, thickly sliced • 2cm piece Root Ginger, finely chopped • 2 Spring Onions, shredded • Egg Noodles, cooked, to serve • 1 tbsp Wine Vinegar • 1 tbsp Sunflower Oil
Cooking Method 1. Drain the can of pineapple and measure 100ml of the juice into a jug. Mix together the cornflour, sweet chilli sauce, soy sauce and vinegar and once blended, stir into the pineapple juice. 2. Heat the oil in a wok or large frying pan over a high heat, add the pork and stir fry for a few minutes until the pork is browned on all sides. Add the onion and peppers and stir fry for 3-4 minutes. Add the ginger and pineapple pieces and stir fry for a further few minutes until both are heated through. 3. Pour in the sauce and bubble for a minute or two until thickened. Add the cooked noodles and stir well so the noodles are well coated in the sauce. Scatter with shredded spring onions to garnish.
PREP 15 mins
COOK 10 mins
SERVES 4 people
Nature’s Glen Scottish Pork Fillet
£6.99 per kg
SEE PACK FOR PRICE
300-700g
5
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