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Sweet & Sour Pork Spareribs

Western.Chefs's picture
Ingredients
  Pork sparerib/Pork tenderloin 2 1⁄2 Pound (1 Piece Of 1 Kilogram)
  Vegetable fat 2 Ounce (50 gram)
  Onions 2 Medium
  Green pepper 1 Large
  Canned pineapple chunks 12 Ounce (1 Tin Of 350 Gram)
  Vinegar 4 Tablespoon
  Soft brown sugar 3 Ounce (75 Gram)
  Soy sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cornflour 2 Tablespoon
Directions

GETTING READY
1. Slice off pork rind and remove fat and sinew.
2. Cut the meat into cubes, removing and discarding bones if any.
3. Peel and slice the onions thinly.
4. Deseed green pepper and cut into thin strips.
5. Drain pineapple chunks, reserving the juice.
6. Measure out 1/2 pint (3 dl) of juice adding water if required.

MAKING
7. In a large skillet or casserole, heat ½ the fat.
8. When hot, add pork and brown evenly on all sides.
9. Remove meat to a plate and keep aside.
10. Melt remaining fat.
11. Add and sauté vegetables then cover and cook for about 10 minutes until soft and brown, stirring frequently.
12. Drain excess fat from skillet and return pork, stirring to mix with vegetables.
13. Pour in pineapple juice, vinegar and soy sauce and stir in pineapple pieces, sugar and salt.
14. Heat to boiling, then reduce the heat and cover the pan.
15. Simmer for about 1 hour, or until the pork is tender.

FINALIZING
16. Blend the cornflour with a little water until smooth.
17. Heat the pork and add a little of the hot liquid to the cornstarch mixture.
18. Stir and then pour into skillet.
19. Heat, stirring until the sauce has thickened.

SERVING
20. Serve stew hot over boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes
Servings: 
4

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