Easy sweet and sour pork recipe
 Try this quick and easy recipe for homemade sweet and sour pork. 3 tbsp roasted peanutsground black pepper (or ground white pepper)1 tsp crushed dried chillies 2 pork loin steaks, fat removed2 tbsp groundnut oil 3 tbsp roasted peanuts ground black pepper (or ground white pepper) 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil 125g/4oz canned pineapple, in natural juice, juice reserved3 tbsp freshly squeezed lime juicelight soy saucesplash of Shaoxing rice wine or dry sherry (optional) 125g/4oz canned pineapple, in natural juice, juice reserved 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry (optional) steamed ricechoi sum (Chinese cabbage), or spinach, steamed steamed rice choi sum (Chinese cabbage), or spinach, steamed Method For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum. For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum. To serve, pour the sauce over the pork and serve with rice and choi sum.