I found this simple sauce tonight via a “feelin’ lucky” search on Google – I was scampering to find something interesting to eat. It was originally meant as a sauce for a pork roast but you can’t get roast pork in Hsinchu nor do I have a large oven to cook it in. It had to be changed slightly to be cooked in a wok.
It worked out ok and I will give it another try but with less sugar and raisins.
1st) Cook a large piece of lean pork that has been cut into small pieces in the wok. You will want to add some onion, about 5 cloves of garlic, and a pinch of salt and pepper as it cooks. Just before the meat is completely cooked add the sauce.
- 1/2 – 1 c. finely cut pineapple
- 1/2 c. raisins
- 1/2 c. brown sugar
- 1/2 c. water
- 1 tbsp. corn starch
Mix (with a whisk) brown sugar, water, and raisins in small bowl. Add corn starch as you are mixing. Poor over pork and bring wok to high. Add pineapple and mix about.
Within a short period of time the sauce will thicken. I let it sit on low while I prepare the vegetables in another wok.
Serve with long grain rice (Thai. rice being my favourite).