Sweet and Sour Pork
A homemade Chinese-style sweet and sour pork braised until tender in wine and stock, then glazed with a honey-mustard-soy sauce thickened with cornstarch.
Ingredients
| 1 kg | pork tenderloin | |
| 1 | lemon | |
| 1 splash | pomegranate vinegar | |
| 2 tsp | 10 ml | garlic granules |
| 200 ml | stock | |
| 200 ml | red wine | |
| 2 tbsp | 30 ml | mustard |
| 5 tbsp | 75 ml | soy sauce |
| 2 tbsp | 30 ml | honey |
| 1 tsp | 5 ml | cornstarch |
Instructions
- Cut the pork tenderloin into cubes, season with salt and pepper, and fry until golden.
- Cover with a lid and leave to braise. When the liquid begins to reduce, pour in the red wine and cover again.
- When it reduces again, add the stock, garlic granules, lemon, and pomegranate vinegar; cover and leave for about 5 (minutes/units) until the meat becomes tender.
- Remove the lid, add the honey and mustard, and simmer a little longer together with 1 teaspoon of cornstarch until the sauce thickens.