Now I must admit, I cooked this tonight and forgot to set aside some for the picture so in the meantime, enjoy the image shown and next time I will show you what it looks like. It was however a triumph of sweet succulent pork delight, even if I say so myself. Finger licking, quick to prepare and even if you don’t have a wok, the Dutch pot did do it justice.
The inspiration for this came from Chinese Chef & Food writer Ching He Huang, and since in JA our motto is ‘Out of Many One People’, and since we have a huge Chinese population in JA, I feel justified in putting this recipe on the best Caribbean recipe site on the net.
Anyway, check out the ingredients list on the left. Make sure you get the best quality pork that you can, I would suggest using the spare rib chops as I find these to be more succulent than chops. The preparation time is about 20 minutes and cooking time around 25-30 minutes.
Directions
- Wash and cut the pork into strips about 1/2 cm thick and place into a container that has a tight fitting lid.
- Season the pork with the spring onions, peppers, salt, black pepper and cayenne
- Pour 2 tbsps of olive oil over the seasoned meat
- Add 2 tbsps of runny honey
- Cover the meat with the lid and shake the container to mix the marinade and leave to stand in a shaded place for 1 hour
- Chop out your vegetables into nice stir fry type proportions, remember stir fry’s are quick so smaller pieces cook quicker.
- To make the Sweet & Sour, add equal amounts (3-4 tbsps) of Balsamic vinegar and honey, soy sauce in a bowl and mix them together. Leave aside for later.
- Pour 4 tbsps oil into a dutch pot/wok/frying pan and let it heat to just before smoking (test with 1 ounce button when it melts the oil is hot enough)
- Add the pork to the pot, reserving the seasoning and any liquid from the marinade for later. Add the pork a little at a time, the object here is not to cook it through but to brown and seal the meat keeping all it’s lovely juices inside, and allowing the honey to caramelize. When the meat is all browned remove it from the pot.
- Add the Balsamic/honey/soy sauce mixture to the hot pot and add any liquid from the marinade. Allow the sauce to de-glaze the pot, and reduce to around 2/3rds.
- When the sauce has reduced, re-add the meat to the pot, mixing thoroughly to ensure all the pork pieces are covered with the sauce. Let the meat cook on a reduced heat for another 15-20 minutes.
- With around 4-5 minutes to go for the meat, heat a pan with a small amount of olive oil and add the vegetables to it, stir frying the ingredients for 2-3 minutes, seasoning with salt and pepper to taste.
- Serve immediately on a warmed plate, the pork should be sweet and sticky, the vegetables crisp and crunchy and fresh, a delicious combination
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