Quite different to popular Chinese-style sweet and sour pork, this Thai take on sweet and sour is a quick and easy stir fry that will have people coming back for second helpings. Although the ingredients call for fresh pineapple, you can sweeten the dish with tinned fruit, or by increasing the quantity of sugar called for. You could also substitute palm sugar for brown granulated sugar. Serve with rice and slices of avocado pear with lemon juice and freshly ground black pepper, or with a simple green salad. Serves four hungry people.
Thai Sweet and Sour Pork
- 2 tbsp coconut oil
- 4 cloves garlic, finely sliced
- 1 sweet red onion, finely sliced
- 400 g pork fillet or rump, sliced
- 2 tbsp fish sauce
- 1 tbsp grown granulated (or palm) sugar
- freshly ground black pepper
- 1 large red pepper, seeded and diced
- 1/2 English cucumber, skin on, diced
- 12 small plum or cherry tomatoes, halved
- 150 g fresh pineapple, cored and cut into chunks
- 2 spring onions, sliced
- Garnish: 1 spring onion, shredded, and fresh green coriander, chopped (optional)
Heat the oil in a wok and add garlic. Fry until golden before adding the onion. After about five minutes add the pork. Stir fry until almost done and then add the fish sauce, sugar and freshly ground black pepper. When the pork is cooked through, add the red pepper, cucumber, tomatoes, pineapple and spring onions. Stir fry for another four or five minutes. Meanwhile cook the rice and prepare the salad and garnish. Taste and adjust the seasoning if necessary. Serve. Alternative option You can also serve Thai-style sweet and sour pork with noodles. Cook the noodles, or soak in boiling water (depending on the type you are using) and then stir in with the other ingredients.