Chilli Chicken with Jasmine Rice, but as I added additional ingredients from a Thai Sweet & Sour dish I learnt in Thailand as I prefer the saltier flavours, it began to take on more of a barbecue sauce flavour. The kids have devoured it, including mine and Dad's portions, so I had better write it down to be able to reproduce it again.
2 big handfuls of roast pork. If you don't have this much you could always leave the pepper chunky and add a small tin of pineapple chunks to bulk the dish up.
1 tbsp sunflower oil
1 tin of tomatoes
3 garlic cloves
1 red pepper
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp sesame oil
1 tbsp lemon or lime juice
1 tsp sugar
1/2 teaspoon chilli flakes
Skin the garlic, de-seed and roughtly chop the pepper, roughtly chop the ginger and blend everything in a blender cup.
Fry the chopped pork in the sunflower oil, leaving it to brown as much as you dare. Add the sauce and bring to the boil. Serve with rice.
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