Pork with Pineapple Raisin Sauce

I found this simple sauce last night 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. I changed it a bit so and used 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.

2) 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).

Thanks for sharing that. It sounds fantastic and as soon as I feel like a trip to the carnage shop, I’m going to give it a try.