Thai-Style Sweet and Sour Pork Recipe
 It
was the Chinese who originally created sweet-and-sour cooking, but the
Thais also do it very well. This version has a fresher and cleaner flavor
than the original. It makes a good one-dish meal when served over rice.
Freezing the pork slightly ensures extra-thin slices when you slice it.
Ingredients: (Serves 4)
350 g/12 oz lean pork
30 ml/2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 small red onion, sliced
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon granulated sugar
1 red bell pepper, seeded and diced
0.5 cucumber, seeded and sliced
2 plum tomatoes, cut into wedges
115 g/4 oz piece of fresh pineapple, cut
into small chunks
2 scallions (spring onions), cut into short
lengths
Ground black pepper
For the garnish
Cilantro (coriander) leaves
Scallions (spring onions), shredded
Method:
Place the pork in the freezer for 30-40
minutes, until firm. Using a sharp knife, cut it into thin strips. Heat
the oil in a wok or large frying pan. Add the thinly sliced garlic. Cook
over a medium heat until golden, then add the pork and stir-fry for 4-5
minutes. Add the red onion slices and toss to mix.
Add the fish sauce, sugar and ground black
pepper to taste. Toss the mixture over the heat for 3-4 minutes more. Stir
in the diced red pepper, cucumber, tomatoes, pineapple and scallions.
Stir-fry for 3-4 minutes more, then spoon into a bowl. Garnish with the
cilantro and shredded scallions, and serve.
Happy Cooking,
Carol |
