Barbecue Roast Pork With Fruity Sweet and Sour Sauce
photo by LucyS-D
- Ready In:
- 1hr 10mins
- Ingredients:
- 25
- Serves:
-
4-6
ingredients
- 1 tablespoon tomato puree
- 2 tablespoons dark soy sauce
- 1 teaspoon vinegar
- 1 teaspoon runny honey
- 1 1⁄2 tablespoons light brown sugar
- 1⁄4 teaspoon Chinese five spice powder
- 1 -2 garlic clove, crushed
- 1 pinch ground black pepper
- 1 pinch chili powder (if required, optional) (optional) or 1 teaspoon chili sauce (if required) (optional)
- 1 kg joint pork
- 500 g baby potatoes, halved and boiled
- 2 spring onions, chopped
- 1⁄2 onion, chopped
- 1 teaspoon rapeseed oil (flavourless)
- 1 teaspoon sesame oil
- 2 large mandarin oranges or 2 large tangerines, segmented
- 2 slices pineapple, diced
- 1⁄2 large apple, diced
- 2 1⁄2 cups water
- 3⁄4 cup sugar
- 1⁄4 cup white wine vinegar (distilled is ok)
- 1⁄2 cup tomato ketchup
- salt and pepper
- 1 tablespoon cornflour
- 1 tablespoon water
directions
- Preheat oven to 190°C.
- Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
- Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
- Sauté the onions and garlic in both oils until softened.
- Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
- Simmer for 10 minutes.
- Mix cornflour and tbsp water to runny mixture.
- Pour cornflour mixture into sauce, stirring until thickened.
- Simmer for another 5 minutes.
- Keep warm.
- When meat is ready take out and rest on a plate.
- Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
- Slice meat adding any juices to the potatoes.
- Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.
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Reviews
-
The marinade/mopping sauce is to die for. This recipe made a lot of sweet and sour sauce; enough for 3 meals, I think. I used it the next day on a stir fry of vegetables and it was terrific. The only change I made was to substitute Splenda Brown Sugar Blend for the sugar. I used less than 1/2 a cup in the sweet and sour sauce.
Tweaks
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The marinade/mopping sauce is to die for. This recipe made a lot of sweet and sour sauce; enough for 3 meals, I think. I used it the next day on a stir fry of vegetables and it was terrific. The only change I made was to substitute Splenda Brown Sugar Blend for the sugar. I used less than 1/2 a cup in the sweet and sour sauce.
RECIPE SUBMITTED BY
I got married to Eoin on 3rd May 2007.
I am a beauty/complementary therapist.
I love cooking and eating and in a previous life, well it feels like it, I was a chef. I still enjoy experimenting with food and browsing and altering recipes.
I am a true animal lover, I'd cross the road to talk to a dog.
One of my dogs watches me avidly when I'm cooking, I'm positive he'd be able to commis for me if he had hands!
My black lab pup who's 6 months old loves the kitchen too, she also likes to empty my vegetable rack into the garden!