Sweet & Sour Potjie
Pork marries particularly well with sweet and sour, which is why it is still the most popular item coming out of Chinese take-aways. Now you can relax round the fire and still enjoy the taste of this piquant favourite, even adding noodles at the end so you have a complete meal in one.
Prep Time45 minutes
Cooking Time150 minutes
- 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.
- ½ -1 packet Egg Noodles 500g, cooked per instructions on packet
The Sweet n’ Sour Sauce recipe makes just over a cup; if you like a saucy dish, double up the ingredients.
What if you do not eat pork?
You can substitute the pork with beef.