This, believe it or not, is not how Sweet & Sour dishes are normally prepared or available in Cantonese restaurants. Leftovers changed into a new dish for the picky eaters with the addition of the sweetish sourish taste of pineapples versus the well known mix of tomato sauce/ketchup, vinegar & sugar.
If you prefer to prepare the Sweet & Sour Pork, restaurant style, just use the preparation method & ingredients in my Sweet & Sour Fish recipe. Easy, isn’t it.
Ingredients: serves 3-4 persons
500g pork collar or sweet & sour pork cubes
1 red onion
1 cup pineapple pieces (you can use canned pineapple slices)
2-3 tablespoons sugar
- Dice the pork collar to 1″ (more or less) size cubes.
- Cut the pineapple into smaller pieces, about the same size as the pork.
- Coat them lightly with corn starch & pan fry in oil till cooked.
- Remove from pan and set aside.
- Fry the onion in the same pan same oil that was used to fry the pork.
- Add in the pineapple pieces & cooked pork.
- Allow to cook so the pork absorbs the juices from the pineapple.
- Add the sugar. This creates the syrupy look/coating for this dish.
- If you are using canned pineapple, just add some of the syrup from the can and omit the sugar.
- Serve with white rice