Chinese Recipe for Slow Cook Hot and Sour Pork
INGREDIENTS- 350g pork fillet
- 115g baby corn kernels
- 1 tbsp dried Chinese mushrooms (soaked in 2/3 cup boiling water for 20 mins)
- 1 medium sized green pepper
- 225g pineapple chunks with juice
- 4 tbsp cornstarch
- 1 tbsp oil
- 115g water chesnuts
- 1 red chillies (seeded & chopped fine)
- 1 tbsp sherry vinegar
- 1 piece ginger (grated)
- 1 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tsp five spice powder
- steamed rice (to serve with)
- Using a sharp knife, trim away any fat from the pork and cut into slices
- Slice each baby corn kernels lenghtways
- Remove seeds from green pepper and slice
- Drain pineapple chunks, reserve the juice
- Drain and slice the mushrooms, reserve the stock
- In a bowl, blend the cornflour with pineapple juice
- Heat oil in wok then sear the pork fillets for 30 seconds till brown on each side
- Transfer pork to a ceramic cooking pot
- Add in the vegetables, pineapples and water chestnuts
- In a small bowl, mix the following: ginger, chilli, five spice powder, sherry vinegar, soy sauce and hoisin sauce
- Pour in the cornstarch/pineapple juice mixture into the wok
- Add in rest of mixture
- Bring to a boil, stir constantly
- When mixture thickens, pour over the pork and vegetables
- Cover the lid, switch cooker to high for 1 hour
- Reduce temperature to low and cook for 1 to 2 hours till pork is cooked
- Serve with steamed rice
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