A blast from the past - Hawaiian pork
Method
- Heat a thin layer of oil in a large heavy-bottomed pot and brown the pork all over. Remove.
- Add a little fresh oil to the pot, if needed, and gently sauté the garlic, ginger, carrot, capsicum, celery and onion until tender, regularly stirring.
- Combine ½ cup stock, the soy, cider vinegar, pineapple with the juice and cornflour in a bowl.
- Return the pork to the pot, together with the mixture. Stir well and bring to the boil. Then cover, turn down the heat and very gently simmer for about 1¼ hours until the meat is very tender, adding a little more stock if needed.
- Add the rice wine vinegar, stir and taste the sauce for seasoning.
- When the pork is ready, blanch the snowpeas and 4 spring onions cut into lengths in boiling water. Drain well and stir through the pork mixture.
- Serve the pork and a decent amount of sauce on a bed of steamed rice with a garnish of finely sliced spring onion.
Ingredients
- vegetable oil
- 1 kg lean pork, diced
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh ginger
- 1 medium-large carrot, diced
- 1 green capsicum, cored, seeded & diced
- 1 large celery stalk, diced
- 1 onion, finely chopped
- ½+ cups chicken stock
- 2½ tbsp soy sauce
- 2 tbsp cider vinegar
- 1 small can pineapple pieces, including the juice
- 2 heaped tbsp cornflour
- 1 heaped tspn Chinese rice wine vinegar
- 24 snowpeas, halved
- 6 spring (green) onions
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.