Sweet 'n sour pork steaks

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 25
    ml
    pineapple or apricot juice
  • 10
    ml
    sherry
  • 15
    ml
    soy sauce
  • 30
    ml
    olive oil
  • 30
    ml
    cornflour, blended to a smooth paste with a little water
  • 4
    pork steaks, cut from the loin or leg
  • 30
    ml
    butter
  • 30
    ml
    oil
  • salt and freshly ground black pepper to taste
  • VEGETABLES
  • 3
    large potatoes boiled and cut into wedges
  • 500
    ml
    mixed vegetables such as peppers, courgettes and broccoli, cut into pieces
  • 65
    ml
    stock, if necessary
 

Method

 
Blend the pineapple juice, sherry, soy sauce, olive oil and cornflour paste in a glass bowl. Marinate the pork steaks for 1 hour, turning occasionally. Pat the pork steaks dry with paper towelling. Heat the butter and oil in a heavy-based pan and fry the steaks until lightly browned and cooked but not dry. Season with salt and black pepper and turn occasionally. Remove from the pan and keep warm. Fry the potato wedges in the same pan until lightly browned and arrange on hot serving plates. Rapidly sauté the vegetables in the remaining pan fat until done but still crunchy. Add the rest of the marinade and bring to the boil. Spoon vegetables over the potato wedges and spoon the pork steaks on top. Ladle a little of the pan juices around the vegetables and serve immediately. Serves 4.
 

Read more on: pork  |  shallow-fry
 

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