This dish packs a punch with sweet, sour and salty, giving it a "hot and sour" burst of flavour that tingles your palate with every mouthful. You'll want to eat more, but trust your significant other when they say its time to stop!
1teaspoongranulated stevia, that measures like sugar(Note 1)
Pinch salt
Instructions
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.
Notes
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.