“Actifry recipe”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon cornflour (plus extra to coat the pork strips)
  • 4 tablespoons red wine
  • 300 ml passata
  • 150 ml apple juice (unsweetened)
  • 2 tablespoons vinegar (red wine)
  • 2 tablespoons sugar (brown light soft)
  • 1 tablespoon tomato puree
  • salt & freshly ground black pepper (to taste)
  • 600 g pork fillets (or pork tenderloin cut ino strips)
  • 2 onions (thinkly sliced)
  • 2 tablespoons oil (light olive)
  • 2 garlic cloves (finely chopped) (optional)

Directions

  1. In a jug or bowl, blend the cornflour with the red wine until smooth, then stir in the passata, apple juice, vinegar, sugar, tomato puree and seasoning mixing well. Set aside. In a large bowl, lightly coat the strips of pork with additional cornflour. Set aside.
  2. Place the onions in the actifry pan, then drizzle the oil evenly over the onions. Cook for 5 minutes. Add the prepared pork nd garlic, if using to the actifry and cook for 5 minutes.
  3. Stir the pork to separate the pieces, then stir in the prepared sweet and sour sauce. Cook for a further 10 minutes or until the pork is cooked and tender and the sauce is thickened. Stop the actifry once during cooking and stir the mixture using a wooden spoon or spatula.
  4. Adjust the seasoning to taste the serve with cooked rice or mashed potatoes and stir fried spring greens or cabbage.

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