Sweet-and-sour pork on a crisp potato rosti

Serves: 2


Ingredients:
200g pork loin, sliced in to strips
2 tbsp vegetable oil
salt and freshly ground black pepper
2 tbsp ketchup
2 tbsp honey
2 tbsp red wine vinegar


For the rosti:
1 courgette
1 potato, peeled
2 tbsp vegetable oil


Instructions:
1. For the pork, heat the vegetable oil in a non-reactive pan and sear the pork slices for 2-3 minutes. Season with salt and pepper, then stir in the ketchup, honey and red wine vinegar. Cook for a further 2-3 minutes, or until the sauce has thickened and the pork is cooked through.
2. For the rosti, grate the courgette and potato into a bowl lined with a clean tea towel. Using the tea towel, squeeze out any excess moisture from the courgette and potato.
3. Heat the vegetable oil in a small frying pan. Sprinkle the courgette and potato mixture evenly over the pan and season with salt and pepper, to taste. Press the mixture down with the back of a fish slice. Fry for 4-5 minutes, or until the rosti is golden brown. Carefully flip over and cook for a further 3-4 minutes.
4. To serve, place the rosti on a serving plate and spoon over the sweet-and-sour pork.


Taken from: BBC Good Food (Brian Turner)