Sweet & sour pork with pineapple chunks
Forget the Chinese takeaway and have a crack at making this. The preparation is easy and this just cooks away in a casserole dish marrying all the flavours together in a sticky consistency, resulting in a fantastic supper with white rice. Chicken can substitute for Pork, requiring a shorter cooking time but if its Belly, then you need to render those fats down and cook at a medium heat for at least a couple of hours. It’s well worth the wait. If you want to cut out the heat then just remove the chilli – enjoy!
Servings:
Ingredients
- 1 whole Onion peeled & sliced (£0.13)
- 3 cloves garlic peeled & minced (£0.09)
- 450 grams Pork belly chopped (£1.80)
- 150 grams Pineapple chopped
- 1 whole Star anaise
- 1 whole Red Pepper de-seeded & sliced (£0.40)
- 45 grams Brown sugar 3 tablespoons (£0.08)
- 45 grams Tomato puree 3 tablespoons (£0.11)
- 13 ml Fish sauce 1 tablespoon (£0.11)
- 1 stock cube chicken stock 200ml
- 13 ml Vegetable oil tabelespoon (£0.02)
- 13 grams Fresh coriander stalks & leaves (£0.26)
- 1 whole Red Chilli sliced (£0.20)
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Prep Time: 20
Cook Time: 2 hours
- Heat the vegetable oil, then seal the pork belly, brown on all sides then remove from heat.
- Sweat the onion in the remaining oil, before adding the tomato puree, brown sugar, chicken stock & fish sauce. It should soon take on a thick consistency.
- Then add, garlic, chilli, red pepper, pineapple chunks, star anise and return the sealed pork.
- Transfer to a casserole dish or cover and place in a medium oven and cook for at least 2 hours.
- Dress with fresh coriander and serve with noodles or rice.
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