So last night we made this dish, I subbed pork for tofu and have NO idea what pork tastes like so cannot tell if it’s any good but oh wait .. I hate tofu as a rule and love this dish so yeah – either way, tis all good!
Simple deal here: I will post the pork recipe if you wanna make it vego: leave out the pork and use firm tofu.
Sweet and Sour Pork
200g pork – cut into thin strips
1 small onion
1/3c pineapple pieces
1 fresh red chilli (opt but do use it .. yum!)
1 clove garlic
1 small red capsicum
1 med sized ripe tomato
1 spring onion (I used 2, incl greenery)
2T fish sauce (or sub a bit of salt if going vego)
2t soy sauce
Large pinch ground white pepper
3T tomato puree
4T white vinegar
Cut pork (or tofu) and set to one side.
Finely mince / slice the garlic. Cut the capsicum into chunks. Dice the onion (or chunk it, up to you). Cut the tomato into wedges (it’ll cook down so don’t fret here if it goes wonky).
Slice the spring onion on an angle, into 1 inch lengths. Slice the corgette into attractive shaped chunks too (I sliced mine in half then on an angle, 1cm wide tops).
Mix together the sauce ingreds and set aside.
In a wok or pan, heat 2T oil (I used rice bran) and brown the meat (or tofu). remove and add more oil if needed.
Sweat the garlic, add onions, capsicum, corgette and fry for 3 mins. Add the tomato and cook for 30 seconds.
Add the sauce and simmer for 3 mins, or until sauce thickens.
Stir regularly so it doesn’t burn @ this point.
Return the pork / tofu to the pan and stir.
Add the spring onions and pineapple pieces a few mins before serving.
Pile onto steamed white rice and enjoy!