Sweet and Sour Pork with Tropical Fruits

Name: Sweet and Sour Pork with Tropical Fruits
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 2 bay leaves; 4 thyme sprigs; 2 tbsp soy sauce; soft brown sugar (optional); salt and black pepper; 250 g (9 oz) mixed tropical dried fruit, such as mango, pineapple and papaya; 1 tbsp. cider vinegar; 500 ml (18 fl oz) chicken stock; 1½ tbsp plain flour; 2 leeks, cut into 2.5 cm (1 in) slices; 2 onions, roughly chopped; 1 red chilli, deseeded and finely chopped; 1 celery stick, finely chopped; 2.5 cm (1 in) fresh root ginger, peeled and grated; 2 tbsp sunflower oil; 750 g (1 lb 10 oz) braising pork, such as pork shoulder, diced into cubes about 3 cm (1¼ in) square

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is a good supper dish, I’ve been told, that reheats really well. Be sure to taste it as you are making it; you want to get the balance of sweet and sour just right. For the dried fruit, a mixture of mango, pineapple, papaya and apple is good. Serve with plain boiled rice and a green vegetable such as spinach or French beans.

Ingredients

2 tbsp sunflower oil
750 g (1 lb 10

Method

Heat the oil in a heavy-based casserole dish over a medium heat. Add the pork and cook, stirring, until coloured all over. Remove from the pan and set aside. In the same pan cook the onions and leeks for around 12-15 minutes, until soft and pale golden. Add the celery, chilli, ginger and dried fruit and cook for a couple of minutes more, then return the pork, with any ju