Sweet & Sour Potjie

• 1.2 – 1.5 kg pork potjie mix, or stewing cuts
• 200 ml soy sauce
• 50 ml sunflower or canola oil
• 2 cloves garlic, crushed
• 5 ml (1 teaspoon) grated ginger root
• flour, for frying
• Food Lover’s Canola Oil, for frying
• 1 large onion, diced
• 3 celery sticks, sliced
• chicken or vegetable stock, as needed
• 2 – 3 carrots sliced on the diagonal
• 1 large red pepper, cut into dice
• 1 large green pepper, cut into dice
• 1 onion, cut into leaves (see below)
• 1 small pineapple (or half a large), peeled and cut into dice

Sweet n Sour Sauce

• ½ cup (125 ml) hot water
• ¼ cup (60 ml) sugar
• ¼ cup (60 ml) red or white wine vinegar
• ¼ cup (60 ml) tomato sauce
• 30 ml honey
• 15 ml Maizena (optional)

For the Sweet n’ Sour Sauce

• Mix together all ingredients, ensuring sugar is completely dissolved. Leave aside until required.

• Marinate the pork the night before. Mix together soy sauce, oil, garlic and ginger; place pork in bag together with marinade and ensure all meat gets coated. Leave overnight in fridge.
• When fire is ready, remove pork from bag, sprinkle with a little flour.
• Heat oil in potjie and fry meat until nicely browned.
• Add onion and celery and continue to fry until vegetables are soft.
• Add stock to pot until only just covering meat; allow meat to simmer taking care that it does not stick on bottom of pot and burn.
• When meat is tender, reduce liquid in pot and add carrots; cook until carrots are slightly softened. Add peppers and onion. To create onion leaves, peel and quarter a medium-sized onion; pull apart the layers of onion creating “leaves”.
• Cook vegetables and meat, ensuring the vegetables cook without burning but are soft and colourful. Add pineapple and cook for a couple of minutes.
• Add Sweet n Sour Sauce to pot; stir in and heat through.
• You can also toss in the cooked noodles at this stage, or serve the pork separately on the noodles if you prefer.

To Serve:

• ½ -1 packet Egg Noodles 500g, cooked per instructions on packet