Sweet and sour roast pork served with brown basmati rice.
The sweet and sour sauce was made from scratch, with a teaspoonful of arrowroot (as opposed to corn starch or cornflour), two squirts of tomato puree (ketchup will do fine), fish sauce, half a teaspoon of chillli powder, and three teaspoonfuls of sugar. Plus three diced rings of pinapple from a tin, along with a couple of dessert spoonfuls of pinapple juice.
The pork came from two previously roasted pork steaks, which were cut into strips and fried in sunflower oil until slightly browned. Excellent dish.
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