Sweet & Sour Pork with rice
I’m not normally a huge fan of Chinese food – I find it extremely gloopy and stodgy. After eating it I normally can’t move for a few hours so I try to avoid Chinese takeaways at all costs and go to higher end healthier Chinese restaurants who don’t have sweet & sour pork balls on the menu!
Saying that…I’ve recreated my own version of sweet and sour pork, which although probably not the healthiest meal does not leave you in a food coma after eating and tastes pretty damn good!
Mixture of pork fillets/pork belly
Long grain rice
Juice of 1 lemon
Red and yellow peppers
1 red chilli
Firstly chop up your chilli, ginger and peppers so that you cab bung them in the pan when you need to.
Next cut up your pork and keep it in a bowl soaking in olive oil and cider vinegar to marinade for a while (do this for however long you would like, the longer the better – although I have forgotten to do this before and cooked the pork slowly on a low heat which works just as well)
Cook the rice as per the pack instructions and set aside for later.
Now get a big pan/wok and drizzle a generous helping of oil in.. Throw in the chopped ginger and the pork and let the pork brown a little.
Season the pork with salt and pepper and keep stirring – you can turn the heat down now so the pork cooks and becomes tender. I sometimes put the lid on and let the pork steam for about ten minutes.
Now you can add the peppers and garlic and tomato puree and stir, stir, stir! After a short while add a splash of soy sauce and about a tablespoon of tomato ketchup. Then i add the chopped chillis and pineapple chunks. You can add as much or as little as you like to this dish, depending on your taste…i also add some of the pineapple juice in too add to the sauce!
Then we add the sweet and sour elements – the juice of a lemon and some nice runny honey to thicken things up. The key here is to taste and see how you want it!
By now you’re sauce is probably quite runny so turn up the heat for another 5-10 minutes and grab a small glass with a tablespoon of cornflour and a tiny bit of water to mix into a paste. Pour this into the pan and stir quickly – as if by magic the sauce will thicken but if it doesn’t thicken very much simply add some more cornflour and water paste until the sauce is to your acquired thickness!
Simple eh! It only takes about 20 minutes (30 after cutting up the pork!) and can be served with the lovely long grain rice that you prepared earlier!