Chinese Night: Sweet and Sour Pork

Meg has never been a fan of sweet and sour meals but as it is one of my favourite meals I had to find a way of converting her! I hope that this recipe will surprise you as much as it did us as it is so simple and therefore inexpensive. The thing I love most about making sweet and sour sauce from scratch is that it is easily adaptable to your taste dependent on whether you prefer it sweeter or sourer. It’s so easy that I can keep this post short and sweet!! (I had to add a couple of puns so don’t be sour!!)

Ingredients:

  • 10 tbs tomato sauce or ketchup
  • 3 tbs brown sugar
  • 1 splash of vinegar
  • 1 splash of soy sauce
  • salt and pepper
  • 1 tin of pineapple chunks or pieces (both the pineapple and the juice)
  • 2 pork steaks
  • 1 clove of garlic
  • 1 handful of mushrooms
  • 1 pepper
  • 1 onion
  • 1 tbs cornflour
  • 1 tsp of dried crushed chillies

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Method:

  1. Add the tomato sauce, brown sugar and dried chillies to a bowl. Add in a splash of soy sauce and vinegar.
  2. Separate the pineapple from the juice, adding a little bit of juice to the mixture and giving the mixture a stir.
  3. Add enough of the juice to cover the bottom of your pan (meaning that you don’t need oil) and keep the rest to one side for later.
  4. Cube the pork and add to the mixture, ensuring that all the meat is covered by the sauce. Leave this to one side whilst you cook the veg.
  5. Chop the onion, pepper, garlic and mushrooms into small chunks and add to the pan along with the pineapple (how much pineapple you add will be dependent on your taste).
  6. Fry all off the vegetables (and the fruit) until cooked.
  7. Add the meat and sauce and allow to simmer on a low heat until the meat is cooked.
  8. Once the meat is cooked, taste test your sauce. If too sweet, add some soy sauce and vinegar. If not sweet enough, add a splash of ketchup and another spoon of brown sugar. At this point add in salt and pepper to taste.
  9. Add the cornflour to two tablespoons of water in a cup and stir to make a paste. Stir this into the sauce to get the consistency you require. If the sauce becomes too thick, just add some of the pineapple juice to loosen it up.

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I cannot stress enough how easy this dish is to chuck together from items in your cupboard and because you adapt it as you go along it is so easy to make it to your exact required taste but for me it has to be cooked with lots of pineapple and on the sweeter side. I think I have definitely converted Megan with this one and I’m sure that if you give it a go, you’ll be converted too.

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