This recipe has been republished with the permission of food blog The InTolerant Chef. It is an edited excerpt; for more on The InTolerant Chef’s experience with Billyboil, read the original post here.
The InTolerant Chef’s Sweet and Sour Pork
- 500gm diced Pork
- large tin/440gm tin Australian Pineapple Pieces
- 1/2 cup gf Hoisin Sauce
- 1 tab Sesame Oil
- 1 tab Arrowroot Powder
- 375ml tetra pack Chicken or Veggie Stock
- 1 big tab minced Garlic
- 1 big tab minced Ginger
- 1 large Capsicum
- 1 large Onion
- 2 large Carrots
- 2 large Tomatoes
1. Mix the ginger, garlic and sesame oil into the pork and let it marinate for a while. Overnight would be fine, but even just while you prep the veggies will be OK.
2. Slice the veggies into nice bite size pieces. They don’t need to be too thin as you don’t want them to mush.
3. Using the inner pot, brown off the meat in a little oil. I always like to do this to seal it and add a little extra depth of flavour, but you can skip it if you don’t have the time.
4. Add in all the veggies.
5. Combine the pineapple with all the juice, hoisin sauce and stock together, then pour into the pot and mix through.
6. Bring the pot to the boil, then simmer for about 10 or so minutes to bring the temperature of the contents up to a safe region.
7. Quickly add in the arrowroot dissolved into a little water, and stir to mix through.
8. Pop the lid on, and then put the whole pot into the outer unit and close it up immediately.
9. Now go and do whatever you want to do for pretty much the rest of the day. I left my meal for about 4 1/2 hours.