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Barbecue Roast Pork With Fruity Sweet and Sour Sauce

  • 70minutes
  • 908calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14.79 ml tomato puree

  2. 29 1/28 ml dark soy sauce

  3. 4.92 ml vinegar

  4. 4.92 ml runny honey

  5. 22.18 ml light brown sugar

  6. 1 1/53 ml Chinese five spice powder

  7. 1-2 garlic clove , crushed

  8. 1/4 ml ground black pepper

  9. 1/4 ml chili powder (if required, optional) or 4.92 ml chili sauce (if required)

  10. 1 kg joint pork

  11. 500 g baby potatoes , halved and boiled

  12. 2 spring onions , chopped

  13. 1 onion , chopped

  14. 4.92 ml rapeseed oil (flavourless)

  15. 4.92 ml sesame oil

  16. 2 large mandarin oranges or 2 large tangerines , segmented

  17. 2 slice pineapple , diced

  18. 1 large apple , diced

  19. 591.47 ml water

  20. 177.44 ml sugar

  21. 59.14 ml white wine vinegar (distilled is ok)

  22. 118 1/59 ml tomato ketchup

  23. salt and pepper

  24. 14.79 ml cornflour

  25. 14.79 ml water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190°C.

  2. Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.

  3. Baste Pork and Roast for 1 3/4 hrs, basting occasionally.

  4. Sauté the onions and garlic in both oils until softened.

  5. Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.

  6. Simmer for 10 minutes.

  7. Mix cornflour and tbsp water to runny mixture.

  8. Pour cornflour mixture into sauce, stirring until thickened.

  9. Simmer for another 5 minutes.

  10. Keep warm.

  11. When meat is ready take out and rest on a plate.

  12. Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.

  13. Slice meat adding any juices to the potatoes.

  14. Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.

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