1.3 kg stewing pork, cubed
3 onion, chopped
60 ml sunflower oil
1 packet Creamy Chicken Soup
500 ml water (plus extra when needed)
12,5 ml Maizena
60 ml brown sugar
60 ml tomato sauce
60 ml soya sauce
60 ml vinegar
30 ml fish sauce
1 red pepper, cut into Julienne strips
1 small fresh pineapple, cored and cut into cubes
1 green chili, deseeded and chopped
2 cloves garlic, chopped
1 small carrot, cut into Julienne strips
Preheat oven to 160*C
Fry the pork in small batches in hot oil in a wok until it begins to brown, and set aside.
In the same wok, fry the onion, pineapple, pepper, carrot, garlic, cloves and chili for +-5 minutes.
Add the meat to the vegetables.
Mix the soup powder with the Maizena in 500ml water.
Add to the wok and stir.
Add sugar, tomato sauce, vinegar, soya sauce and fish sauce to a small bowl, mix and add to the dish. Stir.
Pour into casserole dish, cover and bake at 160˚C for 1 1/2 hours.
Remove from oven, add some more water, stir.
Return to oven for another 1 1/2 hour, covered.
Increase oven to 230*C. Bake uncovered for another 10 minutes until meat is brown.
Serve with mashed potatoes, rice or noodles.
Recipe and photo: Elize de Kock