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A Bit of a Different Sweet & Sour Sauce

Sweet & Sour Sauce 2

Continuing with the sweet & sour mini-series I seem to have going today, this is the first of two sweet and sour sauces. This is the one from Chinese Food Made Easy that goes with the original Sweet & Sour Pork recipe. It’s different from the traditional, but really light and refreshing, and goes very well with the slightly spicy crunchy coated pork. Do try this, but if you prefer the usual, orange coloured, tangy, sugary style sauce, then try this too.

I used to find it difficult to find Shaoxing rice wine, not having a good chinese supermarket nearby, but have discovered Waitrose sell one as part of their ‘Cook’s Ingredients’ range, but dry pale sherry is a perfectly fine substitute.

Recipe from Ching-He Huang’s Chinese Food Made Easy

A Bit of a Different Sweet & Sour Sauce (serves 2)

  • 125g tinned pineapple (in natural juice, not syrup)
  • 125ml pineapple juice (from the tin is fine!)
  • 3 tablespoons lime juice (freshly squeezed is best, but I have used the bottled stuff)
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • a pinch of ground white pepper

Put the pineapple, pineapple juice and lime juice into a blender, a blitz, but not too much, until you have a smooth-ish sauce – I like mine a little ‘pulpy’.

Transfer to a saucepan, bring to the boil and then simmer for 2 minutes or so, until the sauce reduces and thickens a little. Season to taste with the soy sauce, rice wine and pepper. Simmer for a further minute and then serve with crunchy coated pork, chicken or turkey, over egg fried rice.

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