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Wednesday, January 13, 2016

Braised pork with tomato ketchup and pineapple

My first helper from Phillipines cooked this dish and my children loved it so much. After she left, she taught my parents' Indonesian helper until I decided to learn from her as I missed the dish so much. It is a bit like sweet and sour pork dish but the healthier version because it is braised.

You can either use pork ribs or pork belly for this dish.

- pork belly/pork ribs
- pineapple (cut into small pieces)
- tomato ketchup
- garlic (minced)
- shallots (minced)
- carrots (shred)
- dark sauce
- black pepper/sugar/salt to taste

1) Panfry the pork ribs/ pork belly first for the colour (a bit brown)
2) Remove it and throw in the garlic and shallots into the oil
3) Then add the shredded carrot and continue mixing
4) Then add the pineapples, tomato ketchup and water
5) Finally, throw the pork ribs/pork belly back in to mix with the tomato gravy
6) Add dark sauce and black peper and let it simmer
(Initially, it may be watery but after simmering, the gravy would thicken up and you might need to add more water after that. Keep tasting to make sure you have that rich tomato gravy that is tangy and sweet)
7) Add salt, sugar to taste if needed.

Enjoy! Excellent with rice!

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