(Serves 2)
For the sauce
- 50ml fruit juice (I used peach but pinapple/apple also work well)
- 2 tbsp cornflour
- 2 garlic cloves, chopped finely
- 15g fresh ginger, peeled and finely grated or chopped
- 1 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp soft light brown sugar
- 3 tbsp tomato ketchup
- 1/2 fresh chilli chopped or 1 pinch dried chilli flakes
- Seasoning
Other ingredients:
- Pork tenderloin (around 150g per person) or chicken breast/boneless thigh also works
- 1/2 onion
- 1 pepper
- Black rice (50g per person)
- Kale (4 large handfuls)
Method
- Turn your oven on to 180oC
- Thinly chop your onion and slice the pepper. Put in an oven dish with a lid, add a little oil and put in the oven to start to soften a little
- For the marinade add the cornflower and juice and mix, work through the rest of the list above adding all ingredients into a bowl and combining
- Put your meat into the mix (you can leave it at this point to marinate if you like but it’s not essential)
- Remove your veg from the oven and add your meat and sauce to the dish, stir until all is coated in the sauce
- Put back in the oven with the lid on for 20 minutes
- While this cooks, in a frying pan place your rinsed rice. Add boiling water and cook until it has a little bite and their is just a little water left in the base of the pan (you can add more through the cooking process if needed)
- Take the lid off your sweet and sour, turn the oven onto the grill setting for 5 minutes and turn your meat half way
- Add your kale on top of your rice, pop a lid on your frying pan and let steam for 5 minutes until the kale is cooked. Then splash with lemon juice, a sprinkle of salt and a tiny bit of olive oil
- Remove the sweet and sour from the oven.
- Slice the meat.
- Lay the meat on top of your kale and rice mix and layer with sauce
- Enjoy! (But be careful as the sauce will be super hot straight out of the oven due to its sugar contents
