SWEET AND SOUR PORK CASSEROLE

In South Africa we don’t do Barbeque. We do a ‘braai’. Basically it’s preparing meat on an open fire usually made with wood. Since our weather is so lovely, we ‘braai’ at least twice a week. We always make this casserole in a cast iron pot over the open flames, but it’s just as easy to make on a stove top. Either way it’s delicious and your family will always go back for more (mine does every time).

The secret to this recipe is to use pork fillet. You don’t want excessive fat or sinews ruining the taste, when it can be deliciously soft and tender instead. You can serve it with rice, although we’ve served it with couscous, in tortillas and even enjoyed it without any sides at all.

MARINADE

1 tablespoon fresh garlic minced

½ teaspoon fresh ginger minced

`125ml soya sauce

CASSEROLE

1 kg of lean pork meat (I prefer using filleted pork)

2 large green peppers torn into chuncky pieces

1 onion chopped finely

2 tomatoes chopped finely

1 medium size fresh pineapple -cubed

100 ml corn flour

Oil for frying

2 cups halved white button mushrooms

SAUCE

½ cup vinegar

60ml tomato puree

¾ cup sugar

4 tablespoons Worcester sauce

Few splashes of Tobasco / Hot Sauce

Marinate cubed pork in fridge for 3 hours.

Fry marinated pork over high heat in oil until golden brown.

Add the rest of the ingredients and stir well before adding sauce.

Simmer on low heat for 1 hour before serving.

Serve with rice.

Let me know if you tried it and if you loved it!

Love,

Milan