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Pork Sweet and Sour Wraps
3 / 5
Lean pork loin, leg steaks or fillet/tenderloin
Between 10 and 12 minutes
225g (8oz) Lean pork loin, leg steaks or fillet/tenderloin
1 Garlic clove, crushed
2 Carrots, peeled and cut into strips
75g (3oz) Baby sweetcorn, sliced
100g (4oz) Sugar snap peas, sliced
50g (2oz) Frozen peas
4x15mlsp (4tbsp) Mango chutney
3x15mlsp (3tbsp) Tomato ketchup
15mlsp (1tbsp) Malt vinegar
3x15mslp (3tbsp) Water
2-4 Flour tortilla wraps
Cut the pork loin, leg steaks, fillet or tenderloin into thin strips.
Heat a non-stick wok or frying pan and dry-fry for 3-4 minutes until browned.
Add all the prepared vegetables and peas to the pan and continue to cook for a further 2-3 minutes.
Add the sauce ingredients - mango chutney, tomato ketchup, vinegar and water - to the pan and cook for 3-4 minutes.
Serve the sweet and sour pork in a flour tortilla wrap with cooked rice and additional steamed Chinese vegetables.
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