Sunday roast dinner was a gorgeous piece of pork from the farmers market. I think the best gravy in the world is made with the juices of the pork so its always one of my favourite roast dinners.
Anyway I bought a piece larger than I needed so I could stretch the meat over two days and on Monday I made a really nice sweet and sour pork. I enjoy doing a traditional meat and veg dinner and an international meal the day after – it gives my tastebuds a workout!
There was enough food here for four of us, however my son Alex is a vegetarian so I just did him a separate dish with the vegetables in but added diced quorn instead of the pork. Everything else was the same as we had.
Sweet and sour pork with egg fried rice
Leftover pork joint
1 large onion
Ten button mushrooms
Couple of large tomatoes
Couple of peppers (I used red today as that’s what I had in)
For the sauce
8 oranges (10 for a pound at the market)
6 tbsp white wine vinegar
2 tsp brown sugar
3 tbsp soy sauce
3 tsp arrowroot (cornflour will do but won’t go as glossy)
2 inch piece of ginger chopped finelyFor the egg fried rice
2 mugs full basmati rice
2 tbsp soy sauce
Put the rice on to cook whilst you prepare the rest of the ingredients.
Chop up the pork joint, onion, tomatoes, peppers and mushrooms and lightly fry in a little oil.
Juice the oranges and add the juice to a pan with the sugar, soy sauce, ginger and vinegar. Bring this to the boil and let simmer for a couple of minutes, stirring occasionally.
When the rice is just about cooked, heat a wok or heavy based pan with a little oil and add the eggs, stirring until the egg is almost cooked. Add the drained rice and the soy sauce and give it a good stir. Season and add a bit of chopped coriander for colour.
So now you have three pans. One with the heated and cooked meat and veg. One with the sweet and sour sauce and one with the egg fried rice.
You will notice from the picture that my sauce has bits in. This is because I used frozen grated ginger. Normally I add the ginger to the veg if its fresh, however I find frozen to go a bit watery so added it to the sauce instead. It doesn’t matter when its added to the end dish.
Combine the arrowroot with a little water to make a paste and then add to the sweet and sour sauce. Mix well and let it cook through for a minute or two to thicken and go glossy.
Egg fried rice cooked in a huge cast iron wok.
Serve the rice and vegetable/meat dish and then pour over the glossy sauce. Add a little coriander to garnish. My family loves this dish and its so easy as most of the ingredients are in my store cupboard. I love the colours in a sweet and sour dish. It always looks vibrant and cheery…. are these words usually used to describe a dish? I don’t know but its pretty good for a leftover / storecupboard supper!