Filipino Sweet and Sour Pork is a traditional Philippines recipe for a classic stew of pork and pineapple in a sweet and sour sauce thickened with cornflour (cornstarch). The full recipe is presented here and I hope you enjoy this classic Philippines version of: Filipino Sweet and Sour Pork.
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Ingredients:
500g loin of pork, cut into bite-sized pieces
250g pineapple chunks
1 large onion, quartered
1 red bell pepper, sliced into strips or squares
1 green bell pepper, sliced into strips or squares
2 tbsp soy sauce
3 tbsp groundnut oil
4 tbsp cornflour (cornstarch)
3 tbsp ketchup
1 tbsp sugar
1 tsp salt
3 garlic cloves, minced
Method:
Add 500ml water to a pan, bring to a boil, add the pork and 1/2 tsp salt. Bring back to a simmer, cover and cook for about 20 minutes, or until the pork pieces are tender. Drain the meat (reserve the pork stock for later).
Beat together the soy sauce with 2 tbsp of the cornflour until smooth. Use this mix to coat the pieces of pork. Heat the groundnut oil in a wok, add the pork and fry until well browned all over. Remove the meat wit ha slotted spoon and set aside.
Whisk the remaining cornflour into 120ml of the pork stock and set aside.
Fry the garlic and onions in the oil remaining in the wok. Cook for 2 minutes then add the bell peppers, pineapple chunks (including the liquid), ketchup, sugar, the remaining salt and the cornflour and pork stock mix. Whisk to combine then bring to a simmer and cook until thickened.
Add the pork back to the pan and allow to heat through. Serve hot on a bed of rice.
