Tangy vinegar, savoury soy sauce, and spicy ginger make up the base to this non-traditional sweet and sour sauce. Sweet bell pepper and mango elevate this revamped take-out dish even further.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Pork Chops, boneless
Red Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Soy Sauce(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)
Bring 11⁄2 cups water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice to the water, reduce to a simmer, and cover and cook until tender, 15 min.
Meanwhile, mince or grate the garlic. Core, seed and remove the white ribs from the bell pepper, then cut into 1/2-inch cubes. Peel and mince 2 tbsp ginger. Thinly slice the scallions, keeping the greens and whites separate. Cut a small piece of the larger end of the mango. Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut ‘cheeks’ of around the pit. Remove the meat with a spoon and cut into 1/2-inch cubes.
Cut the pork into 1-inch cubes then season on all sides with salt and pepper. Sprinkle cornstarch over pork in a medium bowl and toss to lightly coat. Shake of any excess cornstarch.
Heat 1 tbsp oil in a large pan over medium-high heat. Working in batches, if necessary, add the pork to the pan and cook, turning occasionally, until browned on all sides, about 4 min. Set aside.
In the same pan, heat another 1 tbsp oil over medium-high heat. Add the scallion whites, bell pepper, and garlic and cook until peppers are tender, 3-4 min. Add the mango, ginger, soy sauce, vinegar, and 2 tsp sugar to the pan and bring to a simmer.
Return the pork to the pan and toss to combine. Season with salt and pepper.
Serve the pork atop the rice and sprinkle with scallion greens. Enjoy!