Pork Sweet and Sour Wraps

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean pork loin, leg steaks or fillet/tenderloin
2 people
Cooking Time:
Between 10 and 12 minutes
  • 225g (8oz) Lean pork loin, leg steaks or fillet/tenderloin
  • 1 Onion
  • 1 Garlic clove, crushed
  • 2 Carrots, peeled and cut into strips
  • 75g (3oz) Baby sweetcorn, sliced
  • 100g (4oz) Sugar snap peas, sliced
  • 50g (2oz) Frozen peas
  • 4x15mlsp (4tbsp) Mango chutney
  • 3x15mlsp (3tbsp) Tomato ketchup
  • 15mlsp (1tbsp) Malt vinegar
  • 3x15mslp (3tbsp) Water
  • 2-4 Flour tortilla wraps
Cut the pork loin, leg steaks, fillet or tenderloin into thin strips.
Heat a non-stick wok or frying pan and dry-fry for 3-4 minutes until browned.

Add all the prepared vegetables and peas to the pan and continue to cook for a further 2-3 minutes.

Add the sauce ingredients - mango chutney, tomato ketchup, vinegar and water - to the pan and cook for 3-4 minutes.

Serving Suggestions:
Serve the sweet and sour pork in a flour tortilla wrap with cooked rice and additional steamed Chinese vegetables.