Moes Sweet and Sour Belly Pork Roast. Moes Sweet and Sour Belly Pork Roast. Lay the belly pork in a roasting dish, and lay the pineapple rings on top. Peel and slice the apples and put in a sauce pan with brown sugar and the water. Moes Sweet and Sour Belly Pork Roast

You can cook Moes Sweet and Sour Belly Pork Roast using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Moes Sweet and Sour Belly Pork Roast
  1. Prepare of Olive oil.
  2. You need of thick slices of Belly Pork.
  3. You need of Pineapple Rings.
  4. It’s of Gammon.
  5. It’s of Tomatoes sliced.
  6. You need of Onions sliced thick.
  7. It’s of Apples, sweet.
  8. It’s of water.
  9. Prepare of Cider Vinegar.
  10. You need of Brown Sugar, light.
  11. You need of Tomato Sauce.
  12. It’s of Honey.

What do you do with leftovers? You make a sauce and cook it as sweet sour leftover roast pork belly. Chinese sweet and sour pork is prepared by marinating the pork with light soy sauce, cornatarch and egg white for thirty minutes at least. Make a batter consist of wheat flour, salt, and baking soda.

Moes Sweet and Sour Belly Pork Roast step by step

  1. In a fry pan pour in olive oil heat up and place strips of belly pork in, fry both sides until coloured..

  2. Lay the belly pork in a roasting dish, and lay the pineapple rings on top. Keep the pineapple juice ..

  3. Peel and slice the apples and put in a sauce pan with brown sugar and the water. Bring to boil add sugar and stir, cider vinegar and tomato sauce. Mix together and simmer until softened..

  4. Cut up gammon, remove any fat, lay on top of pineapple rings and tomatoes..

  5. Lay sliced onions on top of gammon..

  6. Pour on top of the lot the apple mixture, and the pineapple juice then roast, covered with foil on high for 10 mins then turn down low and simmer for 2 hours..

  7. For the last 15 remove the foil and simmer..

  8. Serve with flavoured rice, creamy mash potatoes, or a sweet salad, its yummy! If there is excess juice just use a spoon strainer and keep some juice and pour over mash..

Mix the pork with the batter then deep-fried. Saute the vegetable in the wok. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Drain on paper towels and keep warm in oven. Put uncovered in the bottom of the fridge and leave overnight.