Sweet and Sour Style Pork with California Prunes and Florida Grapefruit

Makes: 4Prep Time: 20 minutesCook Time: 30 minutes
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INGREDIENTS

  •  
  • 300g Brown rice
  • For the sauce
  • 200g Sprouting broccoli
  • 1 Garlic clove chopped
  • 1 tbsp sesame oil
  • 1 thumb of ginger sliced
  • 1 tsp sesame seeds
  • 100g California Prunes chopped
  • 1/2 tsp Salt
  • 2 Florida Grapefruit
  • 1 thumb of fresh ginger
  • 2 tbsp Light soy sauce
  • 2 Garlic cloves crushes
  • 2-3 Spring onions sliced
  • 200g Lean pork fillet
  • 1 tbsp Sichuan pepper corns
  • 1 tsp Salt
  • 1 tbsp light soy sauce
  • 1 Free range egg
  • 3-4 tbsp Corn flour
  • 3 tbsp vegetable oil for cooking the pork

DIRECTIONS

  1. Cook the rice in twice as much water to rice in volume, it should take approximately 20 minutes
  2. Pre heat the oven 180c to cook the broccoli
  3. Place the broccoli onto a large sheet of baking parchment
  4. Add the sesame oil and seeds as well as the chopped ginger and crushed garlic
  5. Sprinkle 2-3 tbsp of water over the broccoli and fold up the parchment paper into a parcel to trap all the flavours in while cooking
  6. Place the parcel into the oven and cook for 20 minutes
  7. Time to prepare the pork, cut horizontally and butterfly the meat out into one thinner piece
  8. Place the pork between two pieces of parchment paper and using a tenderising mallet or rolling pin to bash out until approx 1/2cm thick
  9. Now slice the pork into thin pieces and place in a mixing bowl
  10. Crush the peppercorns in a pestle and mortar and scatter over the pork with a teaspoon of salt
  11. Pour over the light soy, followed by the sesame seeds
  12. Crack the egg into the bowl with the pork and stir together
  13. Add the corn flour, but don’t over mix otherwise it will bind together, it just wants to roughly coat
  14. Cook the pork in a large non stick frying pan with hot oil in, cook in small batches so as not to over fill the pan and maintain extra crispness
  15. When the pork is cooked and crispy, remove from the pan and transfer to a baking tray and put in the oven to keep warm
  16. Continue this process until all the pork is cooked and crisp
  17. Wipe the pan clean and return to the heat
  18. Add a small splash of oil to the pan, then add the garlic and ginger.
  19. Cook on a medium heat for 2-3 minutes.
  20. Add the juice from the Florida Grapefruit and chopped California Prunes.
  21. Season with a little light soy sauce and boil until reduces to a sauce consistency.
  22. Taste the sauce before you add the pork and season if required
  23. Remove the pork from the oven and add to the sauce with the chopped spring onions
  24. Stir together and serve with your cooked brown rice and baked broccoli

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.