How to cook susie's sweet & sour pork/chicken
Light and fairly healthy (lots of veg, but lots of sugar too)
318
STEPS
TOOLS
Put on the rice. If you don't have a rice cooker- get one. It will change your life.
Cut the chicken or pork into cubes and fry in a little vegetable/sunflower oil. When it starts to brown add the crushed garlic (and ginger if you have it) and fry a bit longer
While that cooks, chop up the vegetables into biggish chunks
Then add the vegetables to the meat in the following order, allowing a couple of minutes cooking between each
Onions
Peppers
Courgettes
Tomatoes. These will mostly disintegrate
This recipe originated from a 70s recipe book, and was called honeyed pear and pork. As it can contain none of these I've changed the name, but honey instead of sugar and pear make a nice addition
Combine the juice rom the tinned pineapple, 2 dessert spoons tomato purée, 3 dessert spoons soy sauce, 2/3 dessert spoons sugar, stock cube/powder. Make up to 300ml with water and pour into the pan
Simmer for 5/10 minutes to reduce the sauce
Finally add the spring onion (if using it) and pineapple in chunks
Mixed a heaped teaspoon of cornflour with a little water
and stir this in until the sauce is thick
Serve on rice and enjoy!
If you want a more authentic Chinese restaurant sweet and sour use more sugar and no water. This version is lighter and a bit healthier
- Chicken / pork
- Small tin pineapple in own juice
- 1 red Pepper
- 2 small onions
- 2 bulbs garlic
- 2 tomatoes
- Optional spring onions
- Optional courgette
- Stock (in cupboard)
- Soy sauce (in cupboard)
- Sugar (in cupboard)
- Tomato purée (in cupboard)
- Finely chopped garlic root (optional)
- Cornflour (in cupboard)
Susie Green
These guides to my favourite recipes are designed for my husband to cook when I am working late, but maybe some other people will find them useful too :)
London
The Conversation (0)
Sign Up