This is one of my favorite dishes and used to be my signature dish; I used to make it for Thanksgiving Dinners and for dinner parties, much to the delight of visitors. While it does require a lot of preparation and cooking time, there is something very satisfying about making a dish like this without using any pre-made Chinese sauces.
1 kilo of pork, diced
250 grams soy sauce
red chili powder
2 large carrots, diced
2 large green peppers, sliced in long thin strips
3 large onions, diced
1 bulb of garlic, peeled
2 spring onions, diced
herbs to taste such as basil, lemon leaves, and anything else you particularly like
2 large cans of pineapple slices in their own juice, diced
Marinate the diced pork with the entire bottle of soy sauce in a deep dish and cover with a good amount of chili powder for an hour, turning often. Drain the meat from the soy sauce and put it in a large pot with all the vegetables, the pineapple juice of one can, and half a tin of the pineapple fruit. Cover and cook on a high flame until boiling and then reduce the heat to low. Allow to simmer for 3 hours, stirring occasionally and adding small amounts of the drained soy sauce and pineapple juice when necessary. You will be able to smell the sweet and sour smell, so when that smell dissipates you know you need to add a bit more juice and soy sauce. Add more chili if you would like it to be spicier, and you can also add green or red chillies to the mix of vegetables if you wish.
Set the remainder of the pineapple slices aside until you are ready to serve and then mix them in with the pork and vegetables. Allow the remainder of the pineapple to only cook for about 5-7 minutes and then remove the pot from the flame.
Serve with sticky rice.
Yield: 3-5 people
Note: You can add other vegetables like broccoli, celery, tomatoes, etc if you wish, the nice thing about this dish is the soy sauce and pineapple juice create a strong sweet and sour flavour and so adding other veggies won’t harm the flavor.
Sweet and Sour Flower image by Brian Mathas Burt