Thai Sweet Sour Pork with Vegetables

Ruth and I went out to tea at a restaurant called the Sala Thai the other night. The original was in Colombo Street, but all that area was demolished subsequent to the 2011 earthquake. They have since re-established themselves in Ferry Road just by the intersection of Moorhouse Avenue, and while the ambiance lacks the warmth of the old place, the food is just a good. I had a Thai version of sweet sour chicken, which is quite different to the Chinese version, and I really enjoyed it. With a bit of thought and a little research I have managed to create this very close approximation using pork.

Ingredients.
1 small can pineapple pieces, drained.
1 tblsp balsamic vinegar.
2 tblsp sugar.
1 tblsp fish sauce.
1 tblsp soy sauce.
1 tblsp oyster sauce.
3 tblsp tomato paste.
2 tblsp cornflour.
¼ cup oil.
250g diced lean pork [I find thinly sliced sirloin works best].
4 cloves garlic, chopped.
Salt to taste.
1 onion peeled and cut into chunks.
1 cup cauliflower florets.
1 cup broccoli florets.
Fresh green chilli to taste, chopped and seeded.
4 tomatoes quartered.

Preparation.
Open the can of pineapple and drain, reserving the juice. Set aside. Mix together the vinegar, soy sauce, sugar, fish sauce, oyster sauce, tomato paste, cornflour and reserved pineapple juice, beat together well and top up with water to a volume of 2 cups. Set aside. Dice the meat and set aside. Chop the garlic and chilli, place in a small bowl together and set aside. Dice the vegetables and set aside.

Method.
In a sauté pan or wok, heat the oil over a hot flame and add the meat. Stir fry until sealed and add the garlic and chilli. Stir fry for a minute or so until the garlic starts to turn golden then add the pineapple pieces. Stir fry for a further 2 minutes then add the vegetables. Stir fry until very hot them add the sauce mixture. Bring to the boil, stirring continually until thickened, then reduce the heat to low and cook for a further five minutes. Serve with jasmine rice.

Serves: 2.

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