This Hot and Sour Pork With Coconut Rice is a recipe I had very high expectations of, partly because I was trying to recreate it from a meal I had about six months ago at a local restaurant. I wanted to create a dish that was easy, and utterly moreish.
I think I might of just blown my expectations out of the water! This sweet and sour pork dish is one where I wanted to keep on eating and eating until I could eat no more – it just has that combination of flavours that are sweet, sour, and salty all at once.
However, it is also a very rich dish, and the coconut rice is a must to have with it as the creaminess of the coconut from the rice really cuts through the strong flavours of the pork.
I had been planning to make this dish for quite a while but I just couldn’t work out how to recreate it. But with a bit of trusty kitchen dabbling, some trial and error, I arrived at a dish that I would happily make again. I made this dish on a Sunday night and the anticipation had been building all day, from the buying of the pork earlier in the day, the braising, and then the frying off, not to mention the creamy coconut rice!
I think too that this brought me to the conclusion that this is a dish that you really must taste while you cook it, especially when you are saucing the meat during the stir fry process.
TIP: I have given the recipe below as I made it, which I loved, but you may want to taste the sauce and adjust the sweet, salty and sour flavours to your taste. It may need some minor adjustment if you like a little or more sour, sweet, or salty!
This is a dish to make when you’re not pressed for time and like to taste as you go. It is a recipe that works well when your adjust the sweet and salty flavours to suit your palatte.
Looking for some other healthy asian flavours? Check out some of these for mid week inspiration:
- Cashew Nut Chicken
- Chilli Chicken Stirfry
- Sticky Beef and Broccoli Stirfry
- Beef Satay Curry Noodle Bowl
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Hot and Sour Pork with Creamy Coconut Rice
- 500 grams / 1 lb. Pork , cut into cubes
- 500 ml Beef Stock
- 1 teaspoon Crushed garlic
- 1 teaspoon Minced ginger paste
- 1 Shallot
- 1 teaspoon Shaoxing Chinese Wine
- 1 teaspoon Sugar free Maple Syrup
Hot and Sour Sauce
- 2 medium Chillies
- 1 teaspoon Crushed Garlic
- 1/2 medium Onion , finely diced
- 1/3 cup Fish Sauce
- 1/4 cup Fresh lime juice
- 1/4 cup Sugar free Maple Syrup
- 1/2 cup Jasmine rice
- 400 ml Light coconut milk
- 1/2 cup Water
- 1 teaspoon granulated stevia, that measures like sugar (Note 1)
- Pinch salt
- Tenderise the pork: in a medium saucepan add all the ingredients for the pork. Bring to the boil and simmer for 2 hours.
- After 2 hours, drain pork and set aside.
- Place ingredients for hot and sour sauce in a bowl and whisk to combine.
- Prepare the rice: In a medium saucepan, add all the ingredients for the coconut rice. Cook on a medium heat and stir occasionally. It generally takes about 20 minutes or so. You are aiming for a rich creamy, slight gluggy rice to offset the richness of the pork and the hot and sour sauce.
- Fry off the pork: In a hot work, fry off pork to caramalised and it crisps up.
- Slowly add the sauce, a bit at a time, until you have enough “stickiness”. The sauce will thicken naturally on its own as its is added to the pan, but it is best to add gradually so you get the thickness and stickiness of sauce you want.
- The granulated sweetener I use is Natvia Stevia Sweetener. Natvia Stevia Sweetener is a 100% natural sweetener and has 97% fewer calories than sugar. Its fructose free, low carb and isn’t going to rot your teeth! I wrote a post about it here.
- Instead of coconut rice, you could make ordinary steamed jasmine rice, although I do find that the creamy coconut of the rich is needed to cut through the rich flavours of the sticky pork. This dish is perfect for a dinner party entrée, or as a tapas share style as it is quite rich and you don’t need a huge bowl of it.
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