This is one of my favourite recipes for using leftover roast pork. It’s similar to sweet and sour pork and you can absolutely swap out the mango for pineapple. Cooking with meat that’s already roasted means you can make a meal really quickly; this dish is ready in less than 15 minutes. If you’re making rice you need to get it started before cooking the pork. You can ditch the chilli powder for a child friendly version.
Serves 2 Adults & 2 Kids
300g roast pork (or fresh pork loin)
6 garlic cloves
40g cashew nuts
2-3 spring onions
2 tbsps tomato puree
1 tbsp brown sugar
1.5 tsp cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp chilli powder (optional)
1/2 tsp paprika (not smoked)
2 tbsps apple cider vinegar
150ml chicken stock or apple juice
fresh coriander leaves
- Slice the pork into similar sized batons. Tip the tomato puree, apple cider vinegar and brown sugar into a bowl and whisk. Tip in the spices and salt and whisk. Gradually add the stock (or apple juice) and whisk then squeeze in the juice of half a lemon. Add the pork to the bowl and stir to coat all the meat.
- Peel and finely chop the garlic. Diagonally slice the white, firm half of the spring onion and finely chop the dark green end then set aside the dark green part. Chop the mango into small cubes.
- Add 1tbsp of vegetable oil to a large skillet over a medium heat. Add the garlic, onion and cashews and heat gently for 3 minutes. You don’t want the garlic to burn.
- Add the pork and sauce and turn the heat up to medium high. Cook for 3 minutes (the sauce should bubble) then turn the heat down to medium again and add the mango. Cook for another 2 minutes then serve and sprinkle with the finely chopped spring onion and some fresh coriander leaves.