Sweet and Sour.

Sams' S&S Pork. 

Sweet and Sour

Two tastes working perfectly on the same plate.  

A rich balance of sweetness and saltiness delectably transported by slow cooked pork teaming with oriental flavours engrossed in a rich and golden pineapple speckled sauce.

Now this is eating.

For me the mention of sweet and sour pork brings about images and memories of grossly battered nuggets of chewy pork pulled together with a bizarre orange sauce propped with chunks of onion and capsicum. Somehow tasty, but so bizarre and not very appealing to the eyes or the stomach.

But, I’ll give it merit for flavour. There is something about foods that use both salt and sugar that has me grabbing for a tissue to catch the saliva drooling out of my mouth.

Pineapples were a dollar at the markets last weekend along with lemongrass and ginger, so I was inspired to make my own version of sweet and sour pork.

I knew I could take it one step further and make something tasty, easy, and full with flavour. Instead of having pork in the form of battered bad boys, I chose a slow cooking cut, the collar or neck, and had it cooking for 2 hours in my Le’Cruscet. The result was sensational, my boyfriend licked the pot clean!

I had to share!

Sams' Sweet and Sour Pork

1 lemongrass

3 garlic cloves

1 chilli

1 knob ginger

1 bunch coriander roots

1/2 onion finely diced

750 g Pork collar cut into small chunks

2 Tbs Fish sauce

1 pineapple cut into small pieces

1 capsicum

120 ml ornage juice

2 tbs White wine Vinegar

1 Cup chicken stock

1tbs salt

veg oil.

1 lime

Rice to serve

In a food processor blitz the lemongrass, garlic, chilli, ginger, and corriader with 1 tbs of vegetable oil to make a paste.

In a bottom heavy pot sauté off the paste and onion with and extra tbs of oil and 1 tbs of sugar. Add the pork and cook for 5 minutes to brown off the pieces.

Add the pineapple, capsicum, fish sauce, orange juice, vinegar and stock. Bring to the boil then add the salt and bring it down to a simmer covered for 1 hour.

After an hour remove the lid and cook for another hour stirring occasionally. When the sauce has reduced and almost sticky its ready to serve with rice and a wedge of lime.