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ABA Team Recipes

Updated: Feb 7

Table set for four people with roast chicken and yellow flowers

Sharing a meal with family and friends creates its own sort of magic. At ABA a lot of bonding happens over food! In the spirit of this togetherness, we're sharing our team's favourite recipes with you.


We'd like to hear if you've tried these recipes. And equally, we'd love it if you shared your family favourites with us too! 




Sara's Gluten Free Sweet and Sour Pork

Adapted from Jamie’s Ministry of Food Recipe

Published by Penguin:

Serves 4 people


Ingredients

400g of basmati or long-grain rice

500g pork fillet

2 red onions

2 red peppers

Fresh root ginger, about the size of your thumb

4 cloves of garlic

2 fresh red chillis (adjust quantity to your taste)

Fresh coriander, a small bunch

2 heaped teaspoons of five-spice

2 teaspoons of cornflour (only use cornflour made from corn)

6 tablespoons gluten free soy sauce

1 x 440g tin of pineapple pieces

4 Tablespoons balsamic vinegar

Vegetable oil

Salt and freshly ground black pepper


Sara’s tips

Prepare the rice first.

Chop and measure all the ingredients and have them ready in containers (or on your chopping board) to be able to add each ingredient quickly once you start cooking.


Prepare the rice

Cook according to the instructions on the pack

When cooked, drain and return to the pot

Cover to keep warm until stir-fry is ready


Prepare ingredients

Cut the pork fillet into 2cm cubes

Cut the red onion into 2cm cubes

Remove the seeds from the red pepper and cut into 2cm cubes

Peel the ginger and garlic, then finely slice

Slice the chilli finely (remove seeds if you prefer)

Remove the coriander leaves and set them aside, then finely chop the coriander stalks


Cook your stir fry

Preheat a wok (or large frying pan) on a high heat. When your wok is very, very hot add 3 tablespoons of oil and swirl it around the whole pan

Add the pork and the five-spice and stir them around

Let the pork cook until browned (a few minutes). Put the pork aside in bowl using a slotted spoon

Remove the wok from the heat and quickly wipe with a ball of kitchen towel. Take care not to burn yourself. Return the wok to the heat

When the wok is really hot again, add 3 tablespoons of oil.

Then add all the chopped ingredients to the wok

Stir everything together and allow to cook for 2 minutes

Sprinkle over the cornflour and then stir it in

Add in the 2 tablespoons of soy sauce and stir in

Allow everything cook for 30 to 40 seconds, before adding the pineapple chunks along with their juice

Add the browned pork and balsamic vinegar

Season with black pepper. Add more soy sauce, if needed

Check that the pork is cooked by breaking open a piece. When the pork is cooked through, remove from the heat

To reduce the sauce to a consistency more like gravy, cook for a little longer


To serve

Dish the rice into a bowl or onto a plate

Spoon the pork and vegetables with their sauce over the top of the rice

Sprinkle your creation with coriander leaves for a pop of colour and flavour


Enjoy!




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