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California sweet and sour pork with pineapple
(from Olive Oil, Garlic & Parsley)

600–750 g pork fillet or loin
2 onions
1 green pepper
3 lge tomatoes
3 tsp corn flour
olive oil
salt and freshly milled pepper
200 g pineapple cubes (fresh or tinned, drained weight)
2 heaped tbsp brown sugar
60 ml (4 tbsp) cider vinegar or wine vinegar
2 tbsp soy sauce

Cube the pork. Peel and quarter the onions, then cut each quarter in half crossways. Wash and seed the green pepper, and cut it up in the same way as the onion. Skin and finely chop one tomato. Quarter and reserve the other two. Dissolve the corn flour in 50–60 ml water.
To cook, heat 1 tbsp olive oil in a large shallow pan (with a lid) and brown the meat thoroughly (in small batches, adding more oil when necessary in between). Remove the meat with a slotted spoon and leave it to drain on kitchen roll. Season with salt and pepper.
Using the same pan and adding more oil, if need be, cook down the onion slowly. Mix in the green pepper and the pork. Cover and simmer for about 15 min, stirring in the pineapple after 5 min.
Meanwhile, in a small saucepan, bring to the boil, stirring constantly, the sugar, vinegar, chopped tomato, soy sauce, and dissolved corn flour mixture.
When this sauce is smooth and shiny blend it into the cooked pork, along with the raw tomato quarters. Serve as soon as it has heated through.

(just one of over 200 dairy and egg-free recipes in Olive Oil, Garlic & Parsley)

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