Jilly's Sweet and Sour Pork Votes: 0 Rating: 0 You: Rate this recipe! Categories Pork Dinner Parties Dinners Jilly Dougan 15Mins Prep Time Mins Cook Time ModerateSkill Level Save this recipe Ingredients 550 g Pork fillet remove any tendons 2 tsp Chinese 5 Spice 150 ml Rice Wine Vinegar 4 tbsp Soy Sauce 6 tbsp Runny honey Rapeseed Oil for cooking 1 Medium onion roughly diced 1 Green Pepper cut into pieces 1 Red Pepper cut into pieces 1 Large carrot sliced into fine pieces 1 piece of fresh ginger 1/2 bunch Spring Onions 1/2 tsp Chilli Flakes 4 cloves garlic 1 Eating apple 8 Ripe plums 2 tsp Sesame Oil 1 whole Lime Share this recipe Cooking Instructions Take the stone out of the plums (no need to peel) and core the apple, chop into small pieces and set to one side. Finely chop the onion, peppers and ginger and set to one side. Cut the pork fillet into pieces about 2cm thick. Put in a bowl, add the Chinese five spice and a little rapeseed oil and rub well into the pork pieces. On a hot non-stick frying pan cook the pork pieces for a minute or so on each side, so they are nearly cooked through and nicely coloured. Transfer to a large pot. Keep the pan as it is but turn down the heat a little and add the chopped onion, peppers and chilli flakes and cook, stirring for a couple of minutes. Finely chop the garlic and ginger and add to the pan with the sesame oil for another minute or so until the vegetables just begin to soften. Add veg to the pork, with the plums, apple and ginger. In a separate saucepan, bring the rice wine vinegar, soy sauce and runny honey to the boil and reduce the quantity by about 1/3. Once reduced, add to the pork and veg and heat for a further few minutes until it is pipping hot. Give it all a quick stir and serve. Garnish with the juice of ½ lime, a drizzle of sesame oil, and some chopped spring onions. Serve with rice. Or if you prefer, noodles and mange tout drizzled with a little sesame oil.