Hand and spring of pork (picnic shoulder) is lean Cut rather tasteless. Here the meat is given an oriental flavour with fruit as well as vegetables in a tangy sauce.
Cooking time: 1 hour 50 minutes
ingredients
serves 6
2 tablespoons oil
2 pound boned hand and spring of pork (picnic shoulder), cut into 1 inch cubes
15 1/2 ounce canned pineapple chunks
1 large onion, sliced
1 large green (bell) pepper, cored, seeded and sliced
2 celery stalks, sliced
1/4 cup wine vinegar
1 tablespoon soy sauce
1/2 cup soft brown sugar
salt
freshly ground black pepper
2 tablespoons cornstarch dissolved in 2 tablespoons water
method
1. Heat the oil in a saucepan. Add the pork cubes, in batches, and brown on all sides.
2. Remove the pork cubes from the pan as they brown.
3. Drain the pineapple and make up the can syrup to 1 1/4 cups with water. Add the liquid and pineapple chunks to the pan with the onion, green pepper, celery, vinegar, soy sauce, sugar and seasoning.
4. Return the pork to the pan and mix well. Bring to the boil, then cover tightly and simmer gently for 1 1/2 hours or until the pork is tender.
5. Skim any fat from the surface of the liquid in the pan. Add the cornstarch liquid to the pan. Simmer, stirring, until thickened.
