This has the taste of classic sweet and sour pork, but avoids fiddling around with deep frying the pork.
For 2 to 3 people (more with additional vegetables and more rice):
- 500g diced pork shoulder
- 1 onion (chopped)
- A piece of ginger, about 2cm square (finely chopped)
- 1 large (or 2 small) cloves of garlic (chopped)
- 1 red chilli (deseeded and finely chopped)
- 3 tbsp vinegar
- 2 tbsp brown sugar
- 1 tbsp tomato purée
- 1 tbsp soy sauce
- 1/2 stock cube (crumbled) – I used a mix of chicken and beef
- Hot water
- 2 heaped tsp cornflour
- 1 red pepper (cored, deseeded and cut into 1x3cm pieces)
- 8 baby sweetcorn (halved lengthways and cut into 3cm pieces)
- 12 sugar-snap peas
Heat a little oil in a large saucepan. Tip the meat into the oil and stir constantly until browned. Turn down the heat and add the onion, ginger, garlic and chilli. Mix well and cook for about 5 minutes.
Mix together the vinegar, sugar, tomato purée, soy sauce and the stock cube in a jug. Add about 200ml of hot water. Mix well and pour over the meat mixture. Top up with more hot water until the meat mixture is covered. Bring to the boil and simmer for about 45 minutes (or until the meat is nearly cooked).
In a jug combine the cornflour with a little cold water, so that it turns into a smooth liquid. Add about 5 tbsp of the cooking liquid and mix well. Return this mixture to the saucepan and bring to the boil, while continuing to stir the mixture until the sauce thickens.
Add the red pepper and baby sweetcorn and simmer for 10 minutes. Then add the sugar-snap peas and boil for 3 minutes.
Serve with boiled rice.