32 Grenville Street M4Y 1A3



Christopher Greaves

Sweet and Sour Pork

I made the sauce separately.

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



Pork shoulder

1 pound

Pineapple (raw)

10 oz


8 oz


8 oz

Carrot (raw)

1 lb

Sweet & Sour Sauce

To taste

Drop about 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.


416-993-4953 CPRGreaves@gmail.com

Toronto, Friday, August 14, 2015 12:58 PM

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