| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 26g | 9g | 70g |
| sugars | fibre | protein | salt |
| 45g | 3g | 32g | 1.2g |
Why I Love Argentine Sweet and Sour Pork Shoulder
Every now and then, in my pursuit of bringing unique flavors together, I come across a recipe that ticks all the boxes right; a dish that’s pleasing to the eye, enticing to the palate, and brings about memories of a culinary journey I embarked on. One such delightful find is the Argentine dish, Sweet and Sour Pork Shoulder. A masterpiece in its own right, marked by the perfect balance of flavors.
A Late Discovery
Granted it’s not exactly a Montana rancher’s staple or native to my usual inspirations, but it’s a new addition to my culinary repertoire that I absolutely swear by. The idea dawned upon me during one of my interactive sessions with master chef Francis Mallmann. His Argentine roots and unique approach towards food preparation intrigued me, driving me to experiment with Latin American cuisines and, eventually, leading me to this dish.
Why Sweet and Sour Pork Shoulder
Why this dish precisely? Well, as a dish, Sweet and Sour Pork Shoulder brings to the table (literally!) some fascinating contrasts. The succulent cubes of pork shoulder melt in the mouth, leaving a delightful aftertaste of sweetness laced with tang, thanks to the irresistible combination of brown sugar and vinegar.
The addition of garlic, onion, and bell pepper not just intensifies the flavor bomb but also adds a hearty wholesomeness to the dish. The soy sauce and ketchup bring that umami savoriness, tempering the sweetness, while the starch helps maintain the desired thickness of the sauce.
Now, let’s talk about the zingy punch that the pineapple brings to the table. The juice and chunks, with their tropical freshness, make every bite an eclectic blend of flavors. And of course, we have it all served on a bed of warm, fluffy white rice – a fitting canvas waiting to be painted with all these vibrant ingredients.
This dish, laden with the tangy, sweet, savory, and a hint of spice makes it a full-bodied experience. A gustatory travel, if you will, intertwining the fresh, tantalizing flavors of Argentina with a reminiscent warmth of home cooking. In every sense, the Sweet and Sour Pork Shoulder is a recipe that resonates with the spirit of culinary adventure and delectable comfort I stand for.
What You’ll Need
- 2 lbs Pork shoulder, cut into cubes
- 2 Cloves garlic, minced
- 1 Large onion, chopped
- 1 Bell pepper, chopped
- 1/2 cup Vinegar
- 1/2 cup Dark brown sugar
- 1/4 cup Soy sauce
- 1/4 cup Ketchup
- 1/4 cup Cornstarch
- 1/2 cup Pineapple juice
- 1 cup Pineapple chunks
- 1/2 cup Red and green bell pepper strips
- 2 cups White rice, cooked
- Salt and pepper to taste
Method
Step One
Firstly, heat a large pan over medium heat. Add the pork shoulder cubes to the pan and season with salt and pepper. Cook until the pork is browned on all sides, then remove from the pan and set aside.
Step Two
In the same pan, add the minced garlic, chopped onion, and chopped bell pepper. Cook over medium heat until the vegetables become soft and the onions are translucent.
Step Three
In a bowl, combine the vinegar, dark brown sugar, soy sauce, ketchup, and cornstarch. Stir until the sugar is completely dissolved.
Step Four
Next, pour the sauce mixture into the pan with the cooked vegetables. Add in the pineapple juice and stir until the sauce begins to thicken.
Step Five
Once the sauce has thickened, add the browned pork back into the pan. Stir the pork into the sauce, making sure each piece is fully coated.
Step Six
Add the pineapple chunks and bell pepper strips to the pan. Stir to combine with the other ingredients and allow the mixture to simmer over low heat for about 10 minutes, or until the pork is fully cooked and the flavors have melded together.
Step Seven
Server your sweet and sour pork shoulder hot, over a bed of white rice. Enjoy your meal!
