Caribbean Sweet and Sour Pork
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped peeled fresh ginger
- 1 tablespoon finely chopped garlic
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 1 cup crushed pineapple in juice
- 1⁄4 cup white wine vinegar
- 1 tablespoon sugar
- 1⁄2 tablespoon fresh ground black pepper or 1/2 tablespoon white pepper
- 1 1⁄2 cups ketchup
- 1⁄2 cup pineapple juice or 1/2 cup water
- 2 1⁄4 lbs boneless pork filets, cut into bite-sized cubes, at room temperature
- cooked rice, for serving
directions
- In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes—until the green peppers lose their rawness, but aren’t cooked thoroughly.
- Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
- Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
- Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open—if it’s not pink inside, it’s done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
- Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
- NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
- Burt Wolf * Eating Well.
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RECIPE SUBMITTED BY
Olha7397
Canada