Pork is the meat preferred in many areas of Thailand. This is a Thai version of the better known Chinese sweet and sour pork. The vegetables can be varied according to what is available, but choose ones that will still be crunchy when cooked.
- Yield: 4 Servings
- 8 oz (225 g) tin pineapple slices in light syrup, each slice cut into 4 pieces (reserve the syrup)
- 1½ tablespoons plum sauce or tomato ketchup
- 2½ teaspoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 9 oz (250 g) pork, sliced
- 4 garlic cloves, finely chopped
- ¼ carrot, sliced
- 1 medium onion, cut into 8 slices
- ½ red capsicum (pepper), cut into bite-sized pieces
- 1 1 small cucumber, unpeeled, halved length ways and cut into thick slices
- 1 tomato, cut into 4 slices, or 4–5 baby tomatoes
- a few coriander (cilantro) leaves, for garnish
How to Make It
- Mix all the pineapple syrup (about 6 tablespoons) with the plum sauce, fish sauce and sugar in a small bowl until smooth.
- Heat the oil in a wok or deep frying pan over medium heat and fry the pork until browned and cooked. Lift out with a slotted spoon and drain on paper towels.
- Add the garlic to the wok or pan and fry over medium heat for 1 minute, or until lightly browned. Add the carrot, onion and capsicum and stir-fry for 1–2 minutes. Add the cucumber, tomato, pineapple and the sauce and stir together for another minute. Taste, then adjust the seasoning if necessary.
- Return the pork to the pan and gently stir. Spoon onto a plate and garnish with coriander leaves.