DINNER WINNERS
SWEET & SOUR BRAISED PORK
PREP + COOK TIME 50 MINUTES SERVES 8
1 tablespoon cornflour
1 egg, beaten lightly
2 tablespoons soy sauce
1.6kg pork neck, cut into 3cm pieces
¼ cup (60ml) extra virgin olive oil
1 large red onion (300g), chopped
5cm piece fresh ginger, cut into matchsticks
4 cloves garlic, sliced
3 fresh long red chillies, sliced thinly
1 medium red capsicum (200g), chopped coarsely
700g fresh pineapple, peeled, core removed, chopped
3 medium tomatoes (450g), chopped coarsely ¾ cup (180ml) rice wine vinegar 1 cup (250ml) chinese cooking wine (shao hsing) 2½ tablespoons honey thin strips green onion tops and lime wedges (optional), to serve
1 Combine cornflour, egg and soy sauce in a large bowl; add pork, toss to coat. Season. Heat oil in a large heavy-based saucepan over high heat. Cook pork, in batches, stirring, for 5 minutes or until browned all over; transfer each batch to a large heatproof bowl.
2 Add red onion, ginger, garlic and chilli to same pan; cook, stirring, for 4 minutes or until soft. Add capsicum; cook, stirring, for 3 minutes. Add pineapple, tomato, vinegar, cooking wine and honey; return pork with any resting juices. Reduce heat to low; cook for a further 20 minutes or until sauce has thickened. Season to taste.
Serve half the braised pork with green onion strips and lime
