Happy New Year to you all. If you are living in the Northern Hemisphere where it is freezing in parts I hope you are keeping warm, and if you are somewhere very tropical like we are, reaching temperatures of 36-40 deg. C daily, I hope you are keeping cool and well hydrated. At the moment, we are enjoying any outside work, gardening or walking very early in the morning or late in the evening. Thankfully in Australia it's the Summer of Tennis and Cricket, so during the day I can relax watching sport on the television, reading, practicing my piano, sewing, mending, or whatever else takes my fancy. That's how we Summer in North Queensland.
It's the time to prepare for another big year, adding important events to the calendar, planning projects, hopefully some travel, and so forth. I am away from my own kitchen for a while, so my cooking right now needs to be simple, tasty and nutritious without too much fuss. Hence this very tasty pork dish, which I made after Christmas using some left over pork from a delicious pork roast.Dear friends, this is such an easy and economical version of Sweet and Sour pork with delicious flavours, using basic ingredients, and is so simple to put together if you are travelling or just needing to cook a very simple but tasty dish at home. More vegetables such as zucchini, or snow peas can be added if you have them on hand. Because I used curry powder as an ingredient, leftovers tasted even better the following day.
This style of cooking is so much healthier for us to eat when we are in a rush than reaching for a ready made jar of sweet and sour sauce from the supermarket which is full of preservatives, and tastes much better anyway.
Left over cooked chicken, fresh chicken, or fresh pork can also be used as a substitute for the cooked pork. Just cut the fresh meat into cubes, fry it until cooked and remove from the pan, and then add to the pan after cooking all of the other ingredients. So easy and fast, this is the way I love to cook in Summer.
500 g cooked pork meat, cubed
1 large red capsicum
4 celery stalks
1 400 g can pineapple pieces, or use fresh pineapple if you prefer
1 tin tomato soup
1 teaspoon sugar
2 teaspoons curry powder
2 finely chopped cloves of garlic
To the frying pan add chopped vegetables and cook until softened.
Add pineapple pieces and juice.
Add sugar and curry powder.
Return the pork to the sweet and sour mixture and simmer until the dish is slightly thickened.
With the rise of covid infections in our communities again, we are limiting how often we shop at the supermarket, and yesterday we noticed once again that some supermarket shelves and refrigerators are empty, and toilet paper shelves are stripped bare, so I'm trying to keep lots more of the staples in my pantry, such as canned foods which can be added to to dishes like this one, healthy grains, beans, and spices. However, as I always try to cook from scratch with fresh ingredients, I have to admit I also have a very well stocked pantry, quite full of homemade preserves and jams etc. I hope you are all faring well in your homes and feeling refreshed, and enjoying the benefits of a fresh start to the year.
Best wishes for 2022,
This looks really delicious. :)ReplyDelete
Thanks Nil, it is very moorish. Hope you are well.😊Delete
What a glorious version of the Chinese restaurant classic. The supermarket shortages are so concerning. It is hard to find chicken this week!ReplyDelete
Thanks so much Lorraine, I am constantly surprised at how tasty this dish is. Hope you can find chicken this week. Keep well.Delete
Looks yum 😀!ReplyDelete
Thanks so much Shirley. It's great to hear from you.Delete
Thanks so much Rajani.ReplyDelete
I adore the combo of sweet and sour! This looks so appetizing!ReplyDelete
Angie, it really is always very appetizing. Thanks for dropping by my blog.Delete
I haven’t had any sweet-and-sour dishes since I was in college! I would love to make this just to take me back to those days…ReplyDelete
Colleges were renowned for Sweet and sour and Asian dishes weren't they, ha, ha, however I seem to remember they weren't always great. I promise you this recipe comes up trumps.Delete
Thanks for sharing this. I love the sweet and sour combo in most recipes.ReplyDelete
Thanks Balvinder it's great to hear from you. This recipe is simple and delicious.Delete
Happy New Year Pauline! I love a recipe like this. It will be a great midweek dinner treat. Take care and stay cool and safe down your way...ReplyDelete
Happy New Year Ron, we are doing our best to keep cool under the fan or with the air-con on. This recipe is perfect for the midweek or a lazy Sunday. Hope you are enjoying some snow.Delete
I appreciated what you had to say about shopping. It's been so strange! And so seeminly random! One day, there are simply no fresh Brussels sprouts to be had. Next day, no Coke. You have to improvise!ReplyDelete
Well Jeff, today there was no milk. The supply chain is really suffering because of covid illness.However there are always ways around it.Thanks for dropping by.Delete
I do love sweet-and-sour recipes, and the pineapple in this sounds delicious! We're in the very, very cold northern hemisphere, and the thought of warmer temperatures gives me hope that this snow might disappear at some point! Haha!ReplyDelete
David it's so nice to hear from you. I envy you your snow, the beauty of it, and the sledding etc, however it's an easy lifestyle in the tropics. It's lovely to share our different foods though from different ends of the planet. Pineapple really is a game changer.Delete
This looks terrific! And so simple to make -- perfect for a weeknight dinner. And looks good enough for a weekend, too. Thanks. And stay safe!ReplyDelete
Hi there, KR, it's great to hear from you. This meal is on rotation in our house, as we don't eat out much now. Love it on the weekend. Take care, and stay safe.Delete