Sweet and Sour Pork with Shells

Difficulty:

Preparation Time: 15 mins
Cooking Time: 60 - 90 mins
Serves: 6

Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Shells

Substitute Shape:

Large Shells, Orrechiette, Bowties

Ingredients

750g lean pork belly

2 tbsp vegetable oil

1 onion, sliced

1 tsp ground ginger

4 tsp plain flour

250g can pineapple pieces in natural juice

500ml (2 cups) chicken stock

315 mls (1 ¼ cups) dry cider

2 tbsp soy sauce

2 tbsp wine vinegar

Salt and pepper to taste

1 tbsp worcestershire sauce

2 tbsp soft brown sugar

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sanremo.com.au

San Remo Fresh Beef Tortellini 625g

San Remo No223 Organic Penne 500g

San Remo Penne Napoletana 350g

The Copyright for this recipe has been assigned to and is held by San Remo.

Pre heat oven to 150°C.
Cut pork into cubes (2 cm). Heat oil in a flame proof casserole, add pork and cook until well browned. Remove from casserole and set aside. Add onion and cook until soft. Stir in ginger and flour, cook for 1 minute.
Drain juice from pineapple, set pineapple aside. Add juice to casserole with stock, cider, soy sauce, Worcestershire sauce, sugar and vinegar. Season with salt and pepper, stir well and return cooked meat to casserole.
Cover and cook in the oven for 1 hour. Add pineapple and pasta, cover and cook for 45 minutes or until pasta is tender.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.