Having the taste of good Thai food still in my mind, I decided to try this recipe from my Thai cookbook. The combination of flavours is quite interesting, the pineapple and cucumber compliments the pork. I like the combination of colours too, green and red and yellow. As always, the key to stir-frying, is to prepare all your ingredients ahead of time, thus you can devote yourself to cooking the food quickly.Sweet and Sour Pork Thai-Style
From Thai & South-East Asian Cooking & Far Eastern Classics
350 g lean pork
2 Tbsp vegetable oil
4 garlic cloves, thinly sliced
1 small red onion, sliced
2 Tbsp Thai fish sauce
1 Tbsp sugar
1 red bell pepper, seeded and diced
1/2 English cucumber, seeded and sliced
2 plum tomatoes, cut into wedges
115 g fresh pineapple, cut into chunks
2 spring onions, cut into short lengths
ground black pepper
Using a sharp knife, cut the pork into thin strips. To make it easier, firm the meat by placing in the freezer for 30-40 minutes.
Heat the oil in a wok over medium heat. Add the garlic and cook until beginning to turn golden, the add the pork and stir-fry for 4-5 minutes. Add the onion slices and toss to mix.
Add the fish sauce, the sugar and ground black pepper to taste. Stir-fry for 3-4 minutes more.
Add the red pepper, cucumber, tomatoes, pineapple and spring onions. Stir-fry for 3-4 minutes more.
Garnish with cilantro leaves and sliced spring onions.