Sweet & Sour Pork Stir-fry

INGREDIENTS:

• ½ cup cornflour
• 1 cup tapioca flour
• 1 cup brown or white rice salt
• 2 tbsp water
• 2 eggs
• 500g pork scotch fillet, cut into 1.5cm pieces
• Rice-bran or peanut Oil, to fry
• Steamed rice, to serve

SWEET & SOUR SAUCE

• ½ cup peanut oil
• 1 green capsicum, chopped
• 1 carrot, sliced
• 2 garlic cloves, crushed
• 1 cup water
• 2 tbsp water
• ½ cup caster sugar
• ½ cup white vinegar
• 1 tbsp soy sauce
• 2 tbsp cornflour
• 425g can pineapple pieces in natural juices, drained

Method:

1. Sauce. Heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for several minutes. Stir in the sugar, vinegar, soy sauce and 1 cup water until sugar dissolves. Combine the cornflour and 2 tablespoons water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Place in oven set to warm.
2. Combine the cornflour, eggs on a dinner plate.
3. On another dinner plate, combine rice and tapioca flours. Coat pork, piece by piece, in cornflour/egg mixture and roll in tapioca & rice flour to coat.  
4. Stir-fry, half at a time, the pork in hot oil for until golden.
5. Combine pork and sauce. Serve with rice.

Pork Sausage & Ratatouille Bake

Ingredients:

• 1 red onion cut into wedges
• 1 small eggplant
• 1 large zucchini coarsely chopped
• 2 capsicums, different colours, coarsely chopped
• 200g punnet grape or cherry tomatoes, leave whole
• 2 garlic cloves, thinly chopped or two tbsp minced garlic
• Olive oil
• 400g can diced tomatoes
• ½ cup red wine
• 500g GF thin pork sausages
• ½ cup small basil leaves

Method:

1. Preheat oven to 230°C
2. Slice eggplant into 1cm thick pieces, layout on a board salted on both sided. Leave to sweat until sausages are cooked.
3. In a nonstick griddle pan, cook sausages until well browned. Once cooked set aside.
4. Pat down the eggplant with paper towel, then roughly chop
5. Add eggplant, onion, zucchini, capsicum, grapes, tomatoes and garlic to a large plastic freezer bag. Add olive oil and shake to evenly cover all vegetables. 
6. Add oil coated vegetables to baking tray & place in oven. Bake for 10 minutes.
7. Remove from oven, stir through diced tomatoes and wide.
8. Bake in oven for 10 minutes remove & stir/toss to mix sauce evenly through. Return to oven and bake a further 10 minutes.
9. Cut sausages diagonally into two pieces. Remove ratatouille from oven, add sausages & bake for a further 5 minutes.
10. Sprinkle with basil leaves and serve.