Cantonese Pork is a traditional Chinese recipe for a classic dish of stir-fried pork and vegetables finished with a pineapple, vinegar, sugar, soy sauce an cornflour sauce base. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Cantonese Pork.
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Ingredients:
227g tinned pineapple rings, cut into 8 (with their juice)
3 tbsp white wine vinegar
2 tbsp soft brown sugar
2 tbsp soy sauce
1 tbsp cornflour
1 small green bell pepper, halved and cut into thin strips
4 young carrots, julienned (cut into thin strips)
4 celery sticks, thinly sliced
4 spring onions, cut at an angle into 3cm lengths
50g cashew nuts
225g pork fillet cut into slices
1 tbsp groundnut oil
1 tsp Chinese Five-spice powder
salt and black pepper
Method:
Drain the juice from the pineapples into a jug and make up to 225ml with cold water. Add the vinegar, sugar, soy sauce, five spice and seasonings to the jug then whisk-in the cornflour and set aside. Add the cashew nuts to a dry wok and fry gently until golden pan then set aside. Add the oil to the wok and use to fry the pork until golden brown. Now add the vegetables and cook until they just begin to soften (about 3 minutes).
Pour in the liquid mixture, add the pineapple pieces and bring just to a boil. Add the cashew nuts and continue cooking until the sauce just begins to thicken. Serve with rice or noodles.
