Saturday, 5 July 2014

Pineapple on the goldfields

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

Mrs Shirley Agars of Pinjin Station’s Chinese Sweet Sour Pork 
1 medium carrot; 1 medium onion; 1 medium capsicum; 4 shallots; 2 slices canned pineapple; 3 tblspns vinegar; ¼ cup water; 2/3 cup syrup from pineapple; 1 tblspn honey; 1 tspn soy sauce; 2 tblspns tomato sauce; 2 tspns cornflour; 680g pork (lean); 2 tblspns soy sauce; 1 dstspn dry sherry; 1 egg yolk; extra sherry
Method: Cut carrot, onion and capsicum into cubes, cut shallots into sections, pineapple into cubes. Mix together vinegar, water, pineapple syrup, honey and one teaspoon soy sauce and the tomato sauce, heat until boiling. Mix the 2 teaspoons of cornflour with water, add and stir until boiling. Drop  carrot and onion into boiling water, boil 5 minutes. Add capsicum, boil for another 3 minutes, drain and add to sauce, with shallots and pineapple. Cut pork into cubes and place in bowl. Mix together with rest of soy sauce and sherry, pour over pork, stir well and stand 30 minutes. Beat egg yolk with tablespoon water. Drain pork cubes, dip into egg yolk, lightly coat with cornflour. Fry in deep oil until golden brown. Separate pieces and drain. Reheat oil again until very hot, return pork and cook again for 10 minutes. Then re-drain, keeping excess oil and pour over vegetable mixture.

1 comment:

  1. Now that's an absolute classic of the Australian pineapple repertoire, isn't it? Wonderful.