I had 1/2 a dozen pork chops from my parents pigs they butchered and a new camp oven in the mail today so had to test it out.

Sweet and sour pork:

First cut all the meat of the chops and diced, Brown in CO with a bit of oil.

http://img139.imageshack.us/img139/8641/1002899ri4.jpg

Throw in 1 capsicum & 1 carrot thinly sliced,  1 tsp crushed garlic, 1 tin of pineapple pieces (save the juice in a cup). cook this for a few minutes.

http://img139.imageshack.us/img139/3664/1002902fo4.jpg

Now add 1/2 cup caster sugar, 1/2 a cup of white vinegar, tbl sp soy sauce. Bring to the boil then reduce heat to a simmer.

http://img139.imageshack.us/img139/5231/1002903fc0.jpg

Now add 1 and 1/2 tbl sp cornflour to the left over pineapple juice, mix and slowly add to thicken it up.

http://img373.imageshack.us/img373/6104/1002905nv9.jpg

Was my first go at this and it was really good, gunna be on the menu more regularly. So simple as well.

Cheers

Jono

And what else would someone cook in a Chinese made CO ;D
Sweet & Sour Pork would be my favourite Chinese Chow-So this is a must try for me.

Your really becoming a whizz in the cooking dept. Jono. [smiley=chef.gif] I reckon your other half should buy you one of those tall white chef's hat's.
Great effort mate

All the best
Skip [smiley=piggy.gif]

Jono
Does The Caves have a chinese take away yet.
You might just be the answer mate.
Looks like good tucker

Aart

[smiley=cry.gif] I hope they didn't have names.  

Looks great and bet it tasted the same.  

I usually dust the pork lightly in cornflour and mix a fork whisked egg white into the meat before frying and this gives it a bit of a crunchy coating then when brown I put it aside till I have done the vegies sauce etc.  Just a matter of choice.  

Sweer and Sour Pork in any form is one of my favourite foods.

Well done Jono
Sweet and sour pork or fish has to be tops in any body's taste and little prep. Carolyn is on the right tract with her tip.
Muzz

Carolyn™ wrote on Jul 29^th, 2008 at 6:02am:

I usually dust the pork lightly in cornflour and mix a fork whisked egg white into the meat before frying

Thanks for the tip Carolyn, I will try that next time.

Cheers

Jono

PS - "Porky" & "Bess"

Not to take any thing away from your dish jono, it looks great but I agree with Muzz & Carolyn,

I'm a big fan of stir fry & I usually do my veg briefly (30 sec) in a screaming hot wok/pan/CO then remove to a bowl, a little more peanut oil & in with the meat, again wok almost glowing red, when meat browns re introduce the veg & make a sauce.
All up about 3Mins flat.

This way the moisture doesnt cook out of the meat & the veg's are crunchy & firm.

Mick.

That is a definite one 4 me 2 Do...

Looks great mate... [smiley=1eye.gif]

Grrr!!!

Its a bit like the age old question "crunchy or chewy".  Can taste good either way.   The problem I find is that when I put the mock batter (corn flour and egg white) and fry them up I tend to snack on the lovely crisp pork pieces before I make the vegies and sauce, but I guess if I had two pigs worth of pork I would have pork to spare.

Jono with all that pork around and looking at the consistency of your sauce it brings to my mind the old fashioned chinese dish Pork Chow Mein - with fried noodles ready made these days it would be easy enough to make this dish which has slightly different vegies.  I would just have to get over the fact that the pork had "names". :P