SWEET AND SOUR LITCHI PORK

500 g pork goulash
5 tablespoons oil to fry
halves of 3 different colour peppers, roughly chopped
1 red onion, roughly chopped
4 garlic cloves, crushed
1 piece of fresh ginger, cut in thin strips (about 2 tablespoons full)
1 tin of litchi
2 carrots, roughly chopped
pinch of salt and pepper
thyme
1 tablespoon sesame seeds
For the sauce:
5 tablespoons Worcester sauce
5 tablespoons chutney
½ of the tin of litchi sauce
2 tablespoons apricot or lemon jam
2 tablespoons lemon juice

Fry onions for 3 to minutes.
Add the meat together with crushed garlic and 1 tablespoon ginger for 10 minutes on high heat, until golden brown.
Put in an oven proof dish.
Add the carrots, peppers, litchi and the remaining ginger.

Now add all the sauce ingredients in a pot on low heat and stir through.
Taste first if you have to add more or less salt or pepper.
Depending on how much sauce you want for this dish you could also add the litchi juice.
Optional: add some dried chilli.

Throw the sauce over your oven proof dish, sprinkle with sesame seeds and thyme.
Bake on 180°C for 30 minutes.
Garnish with green onions and serve with white Basmati rice.

Recipe and photo: Shan T Russ