Homemade sweet and sour pork (my own recipe, serves 3)|
450g pork strips
1 small can of pineapple chunks in juice (not syrup!)
1 large onion, half finely chopped and half thickly sliced
2 peppers (one yellow, one green), deseeded and and sliced into strips
1 small tin of bamboo shoots (drained)
1 small tin of water chestnts (drained and sliced)
4 cloves crushed garlic/ 2tsp "lazy" garlic
4tbsp white wine vinegar
4tbsp soy sauce
2tbsp fish sauce
1tsp caster sugar
500g long grain rice
2-3 teaspoons sesame oil
Before cooking, put the pork strips in a bowl with the chopped onion, garlic, sugar, half of the soy sauce and fish sauce. Stir well and leave to marinate for about 15 minutes.
Heat the sesame oil in a large wok on a medium heat (too high a heat will toughen the pork, you want it to stay as tender as possible) and add the pork mixture, stirring for about 3-4 minutes until the meat is sealed.
Add the passata, white wine vinegar, the rest of the soy sauce and fish sauce and the pineapple chunks and juice, stir well and leave to simmer for about 10-15 minutes.
Add the sliced onion, peppers, water chestnutes and bamboo shoots, stir well, and continue to cook for another 5 minutes. Check the sauce - add more white wine vinegar (sour), sugar (sweet) and soy/fish (umami) sauce to taste.
Serve with long grain rice, optionally garnished with fresh coriander.
Substitutes: Chicken breast works just as well as pork. Water chestnuts can be substituted for a sliced stick of celery. The white wine vinegar can easily be swapped for cider vinegar, rice vinegar or lemon/lime juice.
If you want a bit of heat, add two deseeded and finely chopped red finger chillis to the pork mixture (you could also add sliced jalapenos with the rest of the vegetables, or some tabasco sauce).
For a side dish, you could serve spring rolls or won-tons with a simple dipping sauce made by combining 2 parts soy sauce, 2 parts sweet chilli sauce and 1 part fresh lime juice.
Edited by darkmorgado at 18:04:12 31-07-2012