Sweet and Sour Pork

Sweet and sour is a classic on Chinese takeaway menus. I always go for the pork but this sauce would work with just about any meat. Seeing as I'm going to be making a few sauces in the coming days that use ketchup as an ingredient I made up a big batch. See my blog post on 06/02/2012 for the recipe.

Ingredients
150ml Rice Wine Vinegar
3 tbsp Soft Brown Sugar
2 tbsp Ketchup
2 tbsp Dry Sherry
2 tsp Light Soy Sauce
2 tbsp Molasses
4 tsp Cornflour

Add all the ingredients apart from the cornflour to the pan and bring to the boil.

Then mix the cornflour in a little water, add to the pan to thicken to a gloopy sauce and let simmer for about 5 minutes. Thats your sauce done!

While that was doing I cooked off some pork shoulder steak in a little groundnut oil.

For me I think trying to be healthy and lean with pork is a waste of good animal. Accept that it has amazing tasting fat on it and buy a cut with good fat marbling. Why do you think crackling tastes so good?

Add the sauce to the pork and stir it in with the pork juices released from the pork and let the pork finish cooking in the sauce.

I served this up with some plain rice and some steamed veg as there was plenty of sauce to drench everything in.

The pork released quite a lot of juices in the wok which not only added to the volume of the sauce but mellowed out the vinegar perfectly.