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Sweet and Sour Pork

I made the sauce separately.

To make three one-pound tubs of sweet and sour pork I used:

Ingredient	Measure
Pork shoulder	1 pound
Pineapple (raw)	10 oz
Peppers	8 oz
Onion	8 oz
Carrot (raw)	1 lb
Sweet & Sour Sauce	To taste

Drop about Ľ cup cooking oil into a large pot and bring to high temperature.

Drop the rough-cut onions into the pot and stir frequently to brown/glaze the onions. I do NOT fry the onions to the liver-and-onions stage, just enough to stop them being raw.

Cube the pork into one-inch cubes and drop that into the pot, stirring to sear the cubes on all sides.

Once the onions and pork are seared, drop in the pineapple, carrots and peppers, each rough cut into one-inch cubes. If the pieces are to small you'll end up with a soup or sauce; I prefer my ingredients crunchy rather than limp.

Pour some Sweet & Sour Sauce over the lot, and add a little water if necessary. I try not to water-down my gelled sauce too much, but I do want enough water to steam the carrots!

Prepare boiled rice to suit.

When the meat/vegetables are ready - about ten minutes tops I think - strain them through a colander, retaining the sauce.

Scoop the strained meat and vegetables into, say, margarine tubs; pour sufficient sauce over the meat & vegetables and lid the tubs. The contents can be 1 taken directly to the table 2 stored in the refrigerator for a few days or 3 stored in the freezer for weeks.

I find a one-pound tub of meat and vegetables makes about two servings.

Retain any excess sauce in a sealed jar in the refrigerator for a few days; use it to top up a soup, or just as a tasty sauce on boiled rice-as-a-snack.

Thursday, November 26, 2020

Armed with a can of tomato paste, I mixed (and boiled) the sauce.

I chopped up an onion, a green pepper, and a red pepper and dropped handfulls into three large empty jars.

I diced a pound of pork and brought that to the boil in the pan of sauce.

The pork-sauce was poured/prodded into the jars on top of the raw vegetables, lids on, then sterilized for two hours – which of course cooks the vegetables.