Sweet-and-sour pork with peppers, onion and rice

Ingredients

For 1 serving

• Pork loin140 g
• Bell peppers150 g
• Red onion60 g
• White wine vinegar1 tablespoon
• Honey1 teaspoon
• Tomato paste10 g
• White rice55 g
• Cornstarch3 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: sulphites,

In season: July – October

Method

1. Bring a pan of water to the boil, salt it, add the rice and cook for 15 minutes, until tender; drain.
2. Meanwhile cut the pork loin into cubes of about 2 cm. Wash the peppers, remove the seeds and pith and cut them into 2 cm squares; cut the red onion into wedges.
3. In a small bowl mix the white wine vinegar, honey, tomato purée and the cornflour dissolved in half a glass of cold water, until there are no lumps.
4. Heat half the oil in a frying pan over high heat and brown the pork for 4 minutes, until golden; salt it and set aside.
5. In the same pan heat the remaining oil and stir-fry the peppers and onion over high heat for 6 minutes, until just soft but still crisp. Pour in the sauce and stir.
6. Return the meat and cook for 2 minutes over medium heat, stirring, until the sauce is thick and glossy. Serve with the rice.