You get invited along to a church or community night and its bring a dish and
we all hoe in. This will knock them of their rockers.
In a sea of brown curries and sausage sandwiches your dish will stand out. This
will make one large baking dish of tasty pork.
The idea is to form the dish in layers, the wet layer of sauce and vegetables
seperated on the bottom by the cauliflower. This
way the pork and rind remain crispy till service. Scoop out a large spoonful
from the bottom onto some boiled rice and its done.
I use the larger outer onion pieces (barely cooked) on top as the final layer.
This gives a real fresh just cooked texture to a dish
that may have been sitting for more than an hour. Brilliant. People are
surprised by and really like the cauliflower and the rind. Multi task along te
way and my timeline will work out nicely. Or do most of the prep
well ahead and it will be no problem. It is surprising how well
cooked and crispy pork rind refrigerates. So you could actually get
to the prepped stage a day ahead. Then its a 20 minute cook.
1.2kg Shoulder Pork Roast
3 Tbs cornflour
2 Tbs custard powder
4 eggs
1 tsp salt
170ml water
210ml bottle Ayam plum sauce
300g castor sugar
250ml Tomato sauce
2 x 420g pineapple in syrup
200ml Red wine vinegar
Red food colour
1 large carrot
1/2 cauliflower
1 red and 1 green capsicum
2 white onions
1 cup cornflour
1 cup flour
1 cup Tapioca starch
2 hour cook time ready to transport at 6:00pm ( can be done quicker but who needs the stress. Cooking the pork rind is what takes the time. While its cooking cruise through the prep. )
4:00pm
1.2kg Pork shoulder roast
Remove the rind. Cut slits in the Rind. Remove the excess fat and heavily salt. Let stand 5 minutes then pat dry. Repeat several times. Rub the pork rind with oil and salt. Bake at 220° fan forced on a rack.
Cube the pork meat. Remove the sinew and excess fat.
Marinade the pork for 30 mins in
3 Tbs cornflour
2 Tbs custard powder
3 eggs
1 tsp salt
3/4 cup water
4:20pm
Make the sauce
210ml bottle plum sauce (Ayam brand)
300ml castor sugar
250ml tomato sauce
2 x 420g canned pineapple syrup only, reserve pieces
200ml red wine vinegar
4 drops red food colouring
Bring to a strong boil for 15 minutes then simmer
Adjust to taste (add extra sugar or vinegar)
Boil till 105° or about another 30 minutes
Add cornflour (2 tsp) with a little water, simmer 2 minutes
Set aside and reheat when ready to use
1 large carrot
1/2 cauliflower
1 red 1 green capsicum
2 white onions
Slice the carrot and set in a large bowl of boiled water (aka par boil)
Cut the capsicum into 2cm pieces and quarter onions and set aside. Collect the best external onion pieces
Cut the cauliflower into 3cm flowerettes
4:40pm
1 cup flour
1 cup cornflour
1 cup tapioca starch
Dredge the Pork Pieces in this flour mix and stand for 3 minutes.
4:45pm
Deep Fry dredged pork pieces in batches at 130° for 3 minutes
Set aside to cool on rack
In the remaining egg mixture soak the cauliflower pieces
<<<<<< prep is done >>>>>>>> If you are a bit behind you still have 45 minutes before the rind is done
5:30pm
Remove the rind and if needed grill for a few minutes to make extra crunchy. Cut into pieces. Keep warm.
Warm to 140° a large serving dish ( large baking dish )
5:35pm <Multi task the deep fryer and wok>
Start reheating the sauce
Char the pineapple pieces in the wok with a little oil for about 7 minutes and set into the warmed dish
Deep fry the cauliflower 2 minutes and drain on a rack
Deep fry the pork pieces in 2 batches for 90 seconds each and drain on a rack
Fry the capsicum, most of the onion and the carrot in the wok for 2 minutes and set onto the pineapple
Lightly fry in the wok with very little oil outer onion pieces for 20 seconds.
5:55pm Assemble the dish::
First layer is charred and caramelized pineapple pieces
Next layer is capsicum, small onion pieces and carrots
Cover with the very hot sauce
Then add the layer of fried cauliflower
Then the pork pieces and rind. Top with outer onion pieces
Cover with 3 sheets of foil. Cut 2 vent holes. Wrap in a towel ready to transport
This dish will stand up for at least 90 minutes and is remarkably fresh when served. Just Great.
3 Tbs cornflour
2 Tbs custard powder
4 eggs
1 tsp salt
170ml water
210ml bottle Ayam plum sauce
300g castor sugar
250ml Tomato sauce
2 x 420g pineapple in syrup
200ml Red wine vinegar
Red food colour
1 large carrot
1/2 cauliflower
1 red and 1 green capsicum
2 white onions
1 cup cornflour
1 cup flour
1 cup Tapioca starch
2 hour cook time ready to transport at 6:00pm ( can be done quicker but who needs the stress. Cooking the pork rind is what takes the time. While its cooking cruise through the prep. )
4:00pm
1.2kg Pork shoulder roast
Remove the rind. Cut slits in the Rind. Remove the excess fat and heavily salt. Let stand 5 minutes then pat dry. Repeat several times. Rub the pork rind with oil and salt. Bake at 220° fan forced on a rack.
Cube the pork meat. Remove the sinew and excess fat.
Marinade the pork for 30 mins in
3 Tbs cornflour
2 Tbs custard powder
3 eggs
1 tsp salt
3/4 cup water
4:20pm
Make the sauce
210ml bottle plum sauce (Ayam brand)
300ml castor sugar
250ml tomato sauce
2 x 420g canned pineapple syrup only, reserve pieces
200ml red wine vinegar
4 drops red food colouring
Bring to a strong boil for 15 minutes then simmer
Adjust to taste (add extra sugar or vinegar)
Boil till 105° or about another 30 minutes
Add cornflour (2 tsp) with a little water, simmer 2 minutes
Set aside and reheat when ready to use
1 large carrot
1/2 cauliflower
1 red 1 green capsicum
2 white onions
Slice the carrot and set in a large bowl of boiled water (aka par boil)
Cut the capsicum into 2cm pieces and quarter onions and set aside. Collect the best external onion pieces
Cut the cauliflower into 3cm flowerettes
4:40pm
1 cup flour
1 cup cornflour
1 cup tapioca starch
Dredge the Pork Pieces in this flour mix and stand for 3 minutes.
4:45pm
Deep Fry dredged pork pieces in batches at 130° for 3 minutes
Set aside to cool on rack
In the remaining egg mixture soak the cauliflower pieces
<<<<<< prep is done >>>>>>>> If you are a bit behind you still have 45 minutes before the rind is done
5:30pm
Remove the rind and if needed grill for a few minutes to make extra crunchy. Cut into pieces. Keep warm.
Warm to 140° a large serving dish ( large baking dish )
5:35pm <Multi task the deep fryer and wok>
Start reheating the sauce
Char the pineapple pieces in the wok with a little oil for about 7 minutes and set into the warmed dish
Deep fry the cauliflower 2 minutes and drain on a rack
Deep fry the pork pieces in 2 batches for 90 seconds each and drain on a rack
Fry the capsicum, most of the onion and the carrot in the wok for 2 minutes and set onto the pineapple
Lightly fry in the wok with very little oil outer onion pieces for 20 seconds.
5:55pm Assemble the dish::
First layer is charred and caramelized pineapple pieces
Next layer is capsicum, small onion pieces and carrots
Cover with the very hot sauce
Then add the layer of fried cauliflower
Then the pork pieces and rind. Top with outer onion pieces
Cover with 3 sheets of foil. Cut 2 vent holes. Wrap in a towel ready to transport
This dish will stand up for at least 90 minutes and is remarkably fresh when served. Just Great.
Divine Sweet and Sour Pork Recipe
Event Recipe for larger quantities
