SWEET & SOUR PORK

Here's a family supper recipe from the Rance archives. If I remember rightly, this is the first dinner my husband made for me when we were dating over 30 years ago! Use shoulder steaks if you can get them, they need a long slow cook but have loads of flavour.

Ingredients

250g pork steaks 

2tbsp flour, seasoned with 1/4 tsp each salt & pepper

2tbsp oil

2 onions

2 cloves garlic

1 can pineapple in juice

1 green & 1 red pepper

1 apple

1 tbsp soy sauce

1-2 tbsp sugar

3 tbsp vinegar

200ml chicken stock

Cut pork into bite-sized pieces. Toss in seasoned flour to coat evenly.

put the seasoned flour in a bowl

Heat frying pan to medium high, add oil.

Fry pork pieces on both sides until golden brown (oops! forgot to take photos)

Meanwhile, slice onions into bite-sized pieces and crush garlic.

Reduce heat to very low. Cover and cook over a very low heat for 10-15 minutes

Meanwhile, make a poaching liquor from the pineapple juice, chicken stock, vinegar, sugar and soy sauce (about 400ml)

Drain the juice from the pineapple and add everything else to the jug

Pour over the pork/onion mixture and continue to simmer very gently, covered, for around an hour

Meanwhile, chop the apple & peppers into bite-sized pieces. Set aside with the pineapple chunks, ready for later.

Once the pork has poached for an hour, add in the apple, peppers and pineapple

 Stir to combine and cook very gently for a further 30 minutes.

Serve with rice or noodles!