Say NO to Takeaway (sort of): Whip Up a Sweet and Sour Pork Salad Instead!

My name is Hungry Jenny and I've a confession to make – I've ordered a few takeaways recently.

*Big collective gasp*

I know, I know. I harp on about saying NO to takeaway on a regular basis, so it all seems a bit contradictory.
But hey, in my defence, the last couple of weeks have been filled with a lot of intense capoeira training due to two big events. And when you're with a group of people, staying together, travelling back late – exhausted and hungry – it's just not the time to argue with the takeaway demon.

Life is getting back to the normal level of busy though, which hopefully means I can get back into me blogging again. It was only a few weeks ago that I last posted here, but having regularly posted here at least 2 or 3 times a week since Hungry Jenny was first born, those 3 weeks of non-postage has felt like way too long.

Don't worry, I've still been cooking and eating away of course – I just didn't get around to sharing it with you sorry (and no, not because I was being greedy!)

I'm back on track now though with this sweet (and sour) offering...

Sweet and Sour Pork Salad

Print-friendly recipe

Serves 2:

2 pork chops, sliced into strips (300g)
2 tbsp soy sauce
1 tbsp white wine vinegar
1 tbsp veggie oil + 1 tbsp
1/2 tbsp honey
125g cucumber, chopped into small sticks
125g beansprouts
100g pineapple (3 rings), chopped
6 cherry tomatoes, halved
75g spinach

25ml pineapple juice
2 tbsp honey
1 tbsp white wine vinegar
1 tsp grated ginger

1. Mix together the soy sauce, 1 tbsp white wine vinegar, 1 tbsp veggie oil and 1/2 tbsp honey in a bowl with the pork chop strips.
2. Add the remaining tbsp veggie oil into a hot wok. Stir fry the pork chop strips for a few minutes, then turn down the heat slightly and throw in the cucumber and beansprouts.
3. Turn the heat down a little more and add in the pineapple and cherry toms.
4. In a small bowl, mix together the pineapple juice, 2 tbsp honey, 1 tbsp white wine vinegar and the ginger. Add this into your wok of food and stir well. Turn down to the lowest heat, cover and leave to simmer for a few minutes.
5. Divide the spinach into two bowls, then use a slotted spoon to dish up the sweet and sour salad.

If you liked this, you might want to try making these other takeaway alternatives too.

Other porky recipes you might enjoy.