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1 500g pack of organic pork diced or 1 500g pack of organic pork belly strips.
For the sauce:
Eversfield Organic’s organic diced pork
2 tbsp Coconut oil
1 large red bell pepper chopped
1 large onion finely chopped
2 Crushed garlic cloves
3 tablespoons of apple cider vinegar
1 tablespoons of soy sauce
50 g of brown sugar
1 small tin of pineapple chunks in their juices
150 g of Tomato Ketchup
Sliced spring onions to garnish.
2 tablespoons of cornflour mixed with 1 tablespoon of water (optional)
Celery salt (optional)
For the rice:
300g basmati ricep>180 ml coconut milk
160 ml waterp>
If using organic pork belly strips, cut the strips into 1 inch pieces.
Add the coconut oil to a frying pan and slowly melt.
Add the organic diced pork and cook slowly on a low heat allowing them to gently cook whilst creating the rice and sauce. Make sure to keep an eye on them, you may need to speed up their cooking!
To make the rice:
Rinse the basmati rice under water to remove any excess starch.
Put the rice into a saucepan with a lid and add the coconut milk and water.
To make the sweet and sour sauce:
Add the chopped onion and bell pepper to a pan and gently fry in coconut oil.
Add the vinegar, crushed garlic cloves, soy sauce, brown sugar, pineapple juice (not the chunks yet), tomato ketchup and cornflour mix all into the pan and stir well. Have a taste and see if you need to add a little celery salt.
Simmer for around 5 minutes making sure you keep an eye on the rice too, making sure you stir with a fork.
After five minutes add the pineapple chunks and the diced pork. And let is gently sizzle away for another 3-5 minutes.
Once the rice has absorbed all the coconut liquid and it has turned into lovely fluffy rice; remove from the heat, fluff it up with a fork it is ready to serve along with the sweet and sour pork.