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1kg (2 lb 3 oz) pork belly, skin removed, cut into 3cm (just over 1”) dice
1 tbsp soy sauce
2 tsp fish sauce
3cm (just over 1”) piece ginger, julienned
1 tbsp vegetable oil
1 bottle Marion’s Kitchen Sweet & Sour Marinade*
steamed rice, to serve (optional)
Pineapple ‘slaw:
½ green (unripe) pineapple, peeled, cored, julienned
¼ green cabbage, thinly sliced
1 Asian red shallot, thinly sliced
¼ cup coriander (cilantro) or mint leaves, finely chopped
juice of 1 lime
1 tsp sea salt
Mix together the pork pieces, soy sauce, fish sauce and ginger in a large bowl. Place a large deep dish saucepan with a lid on medium heat on the stove top. Add the vegetable oil followed by the marinated pork pieces, and fry until each side is golden brown.
Pour in the Marion’s Kitchen Sweet & Sour Marinade. Reduce heat to low and pop the lid on your pan. Now leave to simmer for 90 minutes, stirring occasionally, until the pork is tender. Make sure the sauce doesn’t stick or become too reduced.
Remove the lid from the pork and increase the heat to high. Simmer for 5-10 minutes to thicken the sauce slightly.
In the meantime, let’s make the ‘slaw. In a large bowl, mix together the pineapple, cabbage, shallot, coriander, lime juice and salt.
Serve the pork with the pineapple ‘slaw and rice.
– If you can’t get hold of my Sweet & Sour Marinade, you can make sweet and sour sauce from scratch by following this recipe.
Great food
Finally found where I can get great recipes for food we love. Marion is such a delight