Sticky BBQ pork ribs with potato salad
18 May 2018
Heat 1 tablespoon of oil in a wok or frying pan and cook the pork in batches until well browned. Set aside
Heat remaining oil in the wok and cook the onion and capsicum for 2 - 3 minutes or until tender
Return the pork to the pan with the pineapple, 1/3 cup reserved juice, garlic, tomato sauce, vinegar, soy sauce, Worcestershire and corn flour mixture and cook on high for a further 2 - 3 minutes or until the sauce boils and thickens
Transfer sweet and sour pork to a serving dish, garnish with spring onion and serve with steamed rice.