Sweet & Sour Pork
Serves 4-6
900g lean pork, cut into small strips
1C water
6 whole cloves
1/4C butter + 2Tbsp extra
1C brown sugar
1/4C arrowroot
1/4C soy sauce + 2Tbsp extra
1/4C vinegar
1 1/2C pineapple juice
1/2tsp onion powder
1/2tsp grated ginger
1 green capsicum, cut into large pieces
1 carrot, cut into thin rounds
1 onions, cut into thin slices
2Tbsp cornflour
1/2C oil, to shallow fry
1. Place pork, water & cloves in a pan. Bring to the boil and then reduce the heat to simmer for 25 minutes, or until pork is tender. Drain, remove cloves and cool. While meat is cooking combine butter, sugar, arrowroot, soy sauce, vinegar, pineapple juice, onion powder & ginger in a saucepan over low heat and cook, stirring constantly for a couple of minutes, until thickened.
2. Cook capsicum, carrot & onion in a large pan with extra butter for a few minutes until softened.
3. While they are cooking mix together extra soy sauce & cornflour and use it to coat cooled pork. Heat oil (or shortening or butter/margarine) and fry pork pieces until brown and crisp.
4. Add pork and sweet & sour sauce to vegetables and mix together. Serve over rice.
(Adapted from: The McCormicks Spice of the World Cookbook, 1964, McGraw-Hill Inc.)
