Hi my name is Jessica and I love pork.
That’s it plain and simple. I love pork in any which way it can come – pork chops, bacon, ham, jamón ibérico, prosciutto – I love it. Unfortunately for me Ben isn’t as bigger fan of this delicious anomal as I am, but he is well and truly coming around to it thanks to my delicious recipe for sweet and sour pork.
After some research and recipe tweaking and I have come up with a recipe for the most delicious, succulent and non-deep fried sweet and sour pork that you will ever have. In fact, this recipe has become a weekly request in my house with pork finding its way to our shopping trolley without my guiding hand. So ditch the take-away menu and the jars of suspiciously gelatinous, fluro ‘sweet and sour sauce’ because this recipe is chinch to make and it is delicious!
- 600g of pork – I use heart smart steaks, diced. You can use chicken if you’d prefer
- 2 tbs of cornflour
- 2 tbs of plain flour
- 1/2 tsp of salt
- 1 tbs of peanut oil
- 1 medium brown onion – halved and sliced
- 1 large red capsisum – cut into strips
- 1 large carrot – cut into matchsticks or julienned if you’re feeling fancy
- 1 head of broccoli – cut into florets
- 3/4 cup water
- Steamed rice to serve
Ingredients – Sweet and Sour Sauce
- 2 tbs white vinegar
- 1 tbs shao sing wine (Chinese cooking wine) or rice wine vinegar
- 1 tbs honey
- 2 tbs soy sauce
- 2 tbs sweet chilli sauce
- 1/2 tsp sesame oil
- 1 tbs oyster sauce
- 1 tsp fish sauce
- 1 tsp tamarind paste
- 1 tbs ketchup manis
- 2 cloves of garlic – minced
- 1 tbs tomato paste
- Place the pork, cornflour, plain flour and salt in a bag, combine, add pork and shake/rattle/roll to evenly coat the pork. This coating works thicken the sauce and to provide a healthy version of the delicious coating you get on sweet and sour pork in Chinese restaurants without having to deep fry the pork.
- Combine all sauce ingredients in a bowl and mix well to combine.
- Meanwhile, heat peanut oil in a large pan over high heat. Add onion and fry until translucent.
- Add pork and stir well to ensure all sides brown.
- Meanwhile, cook rice in rice cooker as per packet instruction, if you have a steamer tray on your rice cooker add your vegetables to the steaming tray halfway through cooking. I like to add the harder vegetables to the bottom layer i.e. carrot and broccoli stalks, then the softer vegetables like capsicum on the top layer.
- Once the pork has browned add the sauce, water and stir to coat all pieces of pork. Add the vegetables, reduce to a low heat and cover to simmer for five minutes or until the pork is cooked.
- Serve with steamed rice.
Now I can’t go past a post on pork without one of my favourite pork quotes….
- Make Killer Pulled Pork (foxnews.com)
- Sweet and Sour Pulled Pork (hauteapplepie.com)
- Sweet and Sour Pork (ewehouse.wordpress.com)
- Sweet and Sour Pork Stir-fry (thoaread.wordpress.com)
- Asian Glazed Pork Chops (dailygluttony.wordpress.com)
- Jet Tila’s Drunken Noodles Recipe (kcet.org)
- Sweet and sour rib(s) (pmetro.wordpress.com)
- Baked Pork Spring Rolls (ourlittlefamilyadventure.wordpress.com)
- Pork Tonkatsu (hellohungryones.wordpress.com)