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Sweet and sour is traditionally a
Chinese creation but the Thais do it very well. This version has an
altogether fresher and cleaner flavor and it makes a good one-dish
meal when served over rice.
Ingredients
- lean pork - 350g/12 oz
- vegetable oil - 30 ml/2 tbsp
- garlic - 4 cloves, finely sliced
- small red onion - 1, sliced
- fish sauce - 30ml/2 tbsp
- granulated sugar - 15ml/1 tbsp
- red pepper - 1, seeded and diced
- cucumber - ½, seeded and sliced
- plum tomatoes - 2, cut into
wedges
- pineapple - 115g/4 oz, cut into
small chunks
- freshly ground black pepper
- spring onions - 2, cut into
short lengths
- coriander leaves - to garnish
- spring onions - shredded, to
garnish
Method
- Slice the pork into thin strips.
Heat the oil in a wok or large frying pan.
- Add the garlic and fry until
golden, then add the pork and stir-fry for about 4-5 minutes. Add
the onion.
- Season with fish sauce, sugar
and black pepper. Stir and cook for 3-4 minutes, or until the pork
is cooked.
- Add the rest of the vegetables,
the pineapple and spring onions. You may need to add a few
tablespoons of water. Continue to stir-fry for another 3-4
minutes. Serve hot garnished with coriander leaves and spring
onion.
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