Sweet and Sour Rooibos Pork
Ingredients
1/2 tbsp (7,5 ml) cornflour
5 tbsp (75 ml) strong Rooibos
3 tbsp (45 ml) lemon juice or white grape vinegar
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) olive or canola oil
500 g pork shoulder or leg, removed from the bone, cut into strips and excess fat removed
1 red or green pepper, seeded and sliced
2 carrots, peeled, halved lengthwise and diagonally sliced
4 tsp (20 ml) finely grated fresh ginger
1 small pineapple, peeled, sliced and cut into triangles
1/4 cabbage, shredded
100 g green beans, halved
black pepper to taste
handful fresh parsley or mint, chopped
Method
1. Mix cornflour with some of the Rooibos to form a paste. Add remaining Rooibos, lemon juice or vinegar and soy sauce and mix well.
2. Heat half the oil in a large frying pan. Fry pork until brown. Spoon out and keep warm.
3. Add remaining oil and stir-fry pepper, carrots and ginger for a few minutes. Add pineapple and fry for another few minutes. Add cabbage and stir-fry until just softened.
4. Stir in the sauce to coat the veggies. Add meat and green beans. Stir to heat through.
5. Cover with a lid for a few minutes to steam the beans. The beans should remain green and crunchy. Season with pepper, sprinkle with herbs and serve immediately.
Serve with a green salad or some fruit. The veggies and pineapple add enough bulk to this dish and starch like noodles or rice is not necessary.
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