Name: Sweet and sour pork stew with coconut rice
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Sweet and sour pork stew; 1 tablespoon cornflour (cornstarch); 1 egg, beaten lightly; 2 tablespoons light soy sauce; 1 kilograms (2 pounds) pork neck (scotch fillet), cut into 2cm (¾-inch) pieces; 2 tablespoons rice bran oil; 1 medium red onion (170g), chopped coarsely; 30 grams (1-ounce) piece fresh ginger, cut into matchsticks; 4 cloves garlic, sliced; 3 fresh long red chillies, sliced thinly; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 700 grams (1½ pounds) fresh pineapple, peeled, core removed, chopped coarsely; 2 medium tomatoes (300g), chopped coarsely; ¾ cup (180ml) rice wine vinegar; 1 cup (250ml) chinese cooking wine (shao hsing); 2½ tablespoons honey; 3 green onions (scallions), green tops sliced thinly, white part reserved; ½ cup (75g) roasted salted cashews, chopped; 1 lime (65g), cut into wedges; Coconut rice; 1 tablespoon rice bran oil; 2 cups (360) brown jasmine rice; 400 ml canned coconut cream; 2½ cups (625ml) water

A slow cooked version of the classic sweet and sour pork for a tasty stew that’s paired perfectly with a fragrant coconut rice.

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Ingredients

Sweet and sour pork stew

1 tablespoon cornflour (cornstarch)

1 egg, beaten lightly

2 tablespoons light soy sauce

1 kilograms (2 pounds) pork neck (scotch fillet), cut into 2cm (¾-inch) pieces

2 tablespoons rice bran oil

1 medium red onion (170g), chopped coarsely

30 grams (1-ounce) piece fresh ginger, cut into matchsticks

4 cloves garlic, sliced

3 fresh long red chillies, sliced thinly

1 medium red capsicum (bell pepper) (200g), chopped coarsely

700 grams (1½ pounds) fresh pineapple, peeled, core removed, chopped coarsely

2 medium tomatoes (300g), chopped coarsely

¾ cup (180ml) rice wine vinegar

1 cup (250ml) chinese cooking wine (shao hsing)

2½ tablespoons honey

3 green onions (scallions), green tops sliced thinly, white part reserved

½ cup (75g) roasted salted cashews, chopped

1 lime (65g), cut into wedges

Coconut rice

1 tablespoon rice bran oil

2 cups (360) brown jasmine rice

400 ml canned coconut cream

2½ cups (625ml) water

Method

Sweet and sour pork stew

1.Combine cornflour, egg and soy sauce in a large bowl; add pork, toss to coat. Season. Heat oil in a large saucepan over high heat; cook pork, stirring, for 5 minutes or until browned. Using a slotted spoon, transfer pork to a heatproof bowl.

2.Add red onion, ginger, garlic and chilli to pan; cook, stirring, for 4 minutes or until soft. Add capsicum; cook, stirring, for 3 minutes. Add pineapple, tomato, pork and any pork resting juices, rice wine vinegar, cooking wine and honey to pan. Reduce heat to low; cook for 20 minutes or until sauce has thickened. Season to taste.

3.Meanwhile, make coconut rice.

4.Top coconut rice with pork stew; sprinkle with green onion and cashews. Serve with lime wedges.

Coconut rice

5.Finely chop the reserved white part of the green onion. Heat oil in a medium saucepan over high heat; cook chopped green onion, stirring, for 2 minutes or until softened.

6. Add rice; cook, stirring for 1 minute or until coated in oil. Add coconut cream and the water; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until most of the liquid is absorbed.

7.Remove pan from heat. Stand, covered, for 5 minutes or until rice is tender. Fluff rice with a fork. Season to taste

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Ingredients

Method

Sweet and sour pork stew

Coconut rice

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