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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. 1 tablespoon tomato puree

  2. 2 tablespoons dark soy sauce

  3. 1 teaspoon vinegar

  4. 1 teaspoon runny honey

  5. 1 1/2 tablespoons light brown sugar

  6. 1/4 teaspoon Chinese five spice powder

  7. 1 -2 garlic clove , crushed

  8. 1 pinch ground black pepper

  9. 1 pinch chili powder (if required, optional) or 1 teaspoon chili sauce (if required)

  10. 1 kg joint pork

  11. 500 g baby potatoes , halved and boiled

  12. 2 spring onions , chopped

  13. 1/2 onion , chopped

  14. 1 teaspoon rapeseed oil (flavourless)

  15. 1 teaspoon sesame oil

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

  17. 2 slices pineapple , diced

  18. 1/2 large apple , diced

  19. 2 1/2 cups water

  20. 3/4 cup sugar

  21. 1/4 cup white wine vinegar (distilled is ok)

  22. 1/2 cup tomato ketchup

  23. salt and pepper

  24. 1 tablespoon cornflour

  25. 1 tablespoon 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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