Me and my husband uses the sweet and sour pork sauce in all of our dishes, well most of them. Your welcome to remove the sauce after the first 36 minutes.
The sauce adds a new depth of flavour to any dish. It’s so good and delicious it can be bottled and sold. My mother in-law is the master of this recipe and sauce.
So grateful that she taught us how to make this dish.
You will need:
550g of Boneless Pork Belly Strips chopped into slices
1 can of Pineapples and the juice from the can drained and set aside
2 Carrots Grated
1 Onion Chopped
1/4 Cup boiled water
1/2 Cup Soya Sauce
Pineapple Juice drained from the pineapple chunks can
1 Tablespoon of Brown Sugar
2 Cups of Rice already Cooked and set aside
Olive oil for frying
Coarse Salt and Pepper to taste
Crushed Parsley to taste
Worcestershire sauce for over the pork
In your pressure cooker add the oil, onion and coarse salt and parsley. Fry the onion till golden brown.
Add the pork belly slices and fry them till sealed and brown on all sides.
Throw some Worcestershire sauce over the pork belly slices after it is sealed and brown.
Add the grated carrots and pineapple chunks from the can.
Let it all cook together in the pressure cooker.
Now mix the soya sauce, pineapple juice from the pineapple chunks can, some boiled water and brown sugar.
Add it ti the mix in the pressure cooker and close the lid on the pressure cooker and seal it let it cook for 36 minutes.
After the 36 minutes release the pressure and remove all the pork and vegetables from the preesure cooker. Drain it using a strainer and place the sauce in an airtight container. Let it cooldown before closing it and placing it in the freezer. The sauce can be reheated and placed in the freezer for upto 6 months.
Enjoy to any stew or practicaly any dish. This sauce of us of my mother in-law can be bottled and sold that’s how good it is!