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MATERIALS:
500 g pork
2 tablespoons soy sauce
1 tablespoon of honey
1 tablespoon dry sherry
1 tablespoon peanut oil
200 g cabbage, sliced
1 medium carrot, grated
2 spring onions, sliced oblique
440 g canned pineapple slices, drain and save 1 tablespoon water
1 tablespoon peanut oil extra
1 tablespoon white wine vinegar
1/2 teaspoon brown sugar
HOW TO MAKE SALAD SWEET and SOUR PORK:
1. Discard fat and excessive tendon. Whisk soy sauce, honey and sherry in a jam jar.
2. Pour over the meat and stir well. Cover and refrigerate for 2 hours or overnight.
3. Heat oil in a frying pan, cook the meat 10 minutes over medium heat until browned.
Put in a plate, cover loosely with aluminum foil. Let cool, then slice.
4. Combine cabbage, carrots, scallions and pineapple. Whisk oil, vinegar, brown sugar and pineapple in a bottle of water.
Pour into salad and toss well. Arrange the salad on a plate with slices of meat on it.
Note: Never use olive oil to Asian-style salad.
