There's a debate going on in my house. Hubster says that sweet and sour sauce should be bright red. This is typically done by adding ketchup but I think that's just making something homemade and then adding a ton of food colouring onto it which in my view defeats the object.
I've gone with the cook's prerogative and omitted the ketchup. Add about half a bottle if the colour of your food matters more to you than the taste (shakes head in confusion).
Ingredients and Tools:
Pork Shoulder Joint 1kg ish
Peppers - 1kg ish
Apples - 1kg ish
Onions - 1kg ish
Tinned Pineapples - 1kg ish
Chicken Stock - 4Cubes
Brown Sugar - 8 Tablespoons
Cider Vinegar - 4 Tablespoons
Soy Sauce - 150ml
Cornflour - 4 Tablespoons
Unwrap the pork and sling the whole thing into the slow cooker on low.
Dice the onions
And fry until soft
Chop the peppers and add to the slow cooker.
Dice the apples and throw them in - peel them if you want to be posh but there's loads of vitamins in the skins.
Add four stock cubes.
And the tinned pineapples with the juice.
4 Tablespoons of cornflour,
8 tablespoons of brown sugar,
a small bottle of soy sauce
and 4 tablespoons of cider vinegar.
Give it a stir and cook on low for about 8 hours or high for 5 hours if you're in a rush.
At the end of the cooking time take out the pork and shred the joint using a pair of forks or dice it with a knife.
Put the meat back into the mixture.
Serve with boiled rice.
