Leftover Roast Pork with Sweet and Sour Sauce

Name: Leftover Roast Pork with Sweet and Sour Sauce
Ingredients: 150ml of Pineapple Juice (approx – use the juice from the tinned pineapples); 1tbsp Soy Sauce; 2tbsp Apple Cider Vinegar; 2tbsp Soft Light Brown Sugar; 3tbso Tomato Ketchup; 1tbsp Cornflour; Cooking Spray or 1tbsp oil; 1 Red Onion – Finely Diced; 1 Clove Garlic - Crushed; 350g Cooked Roast Pork - Chopped (or whatever you’ve got left); 1tsp Ginger Puree (or Lazy Ginger, or 1tsp fresh ginger grated finely); 425g Tinned Pineapple – Drained (with the juice used in the sauce) and chopped into small chunks; 2 Peppers – Deseeded and chopped into small chunks (any colour is fine); 2 Medium Carrots – Peeled and sliced

"Leftover Roast Pork with Sweet and Sour Sauce is a fantastic way to use up leftover meat. It's tasty, packed with veg and perfect if your pork is a little dry...."

INGREDIENTS

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150ml of Pineapple Juice (approx – use the juice from the tinned pineapples)

•

1tbsp Soy Sauce

•

2tbsp Apple Cider Vinegar

•

2tbsp Soft Light Brown Sugar

•

3tbso Tomato Ketchup

•

1tbsp Cornflour

•

Cooking Spray or 1tbsp oil

•

1 Red Onion – Finely Diced

•

1 Clove Garlic - Crushed

•

350g Cooked Roast Pork - Chopped (or whatever you’ve got left)

•

1tsp Ginger Puree (or Lazy Ginger, or 1tsp fresh ginger grated finely)

•

425g Tinned Pineapple – Drained (with the juice used in the sauce) and chopped into small chunks

•

2 Peppers – Deseeded and chopped into small chunks (any colour is fine)

•

2 Medium Carrots – Peeled and sliced

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