Sweet & Sour Pork

Marinated pork and garden vegetables baked in a tangy-sweet glaze | Nana's recipe, preserved on Hestia

This Sweet and Sour Pork serves as a reliable coordinate in your kitchen’s history. Moving beyond a basic dinner, this dish celebrates the unhurried transformation of fresh peppers, tomatoes, and cucumber into a tender, oven-baked centerpiece. By securing our Nana's recipe in this collection, we preserve the specific aromatic memory of the vinegar and chili sauce reduction and the tactile rhythm of layering fresh ingredients into a communal casserole. It stands as a living map for those she loves, ensuring the distinct warmth of this family favourite remains a tangible legacy for the generations to follow.

Method

1. In a bowl, beat the egg and combine it with the pork and marinade ingredients; diced pork, sugar, cornflour, soy sauce, and salt.

2. Mix well and allow the meat to marinate for at least 30 minutes to ensure the flavours are fully absorbed.

3. While the pork is marinating, prepare the vegetables by dicing the onions, tomatoes, red peppers, green pepper, and cucumber. Ensure all seeds are removed from the tomatoes, peppers, and cucumber before dicing.

4. Heat approximately 2 tablespoons of oil in a pan over medium-high heat. Cook the marinated pork for 5 minutes, then drain.

5. Place all the prepared vegetables into a large oven-proof casserole dish and arrange the cooked pork over the top.

6. In a separate jug or bowl, whisk together the sauce ingredients; cornflour, water, sugar, salt, soy sauce, vinegar, tomato sauce, and chilli sauce.

7. Pour the sauce mixture over the pork and vegetables, ensuring the ingredients are evenly coated.

8. Bake in the oven at 180°C for 1 hour until the pork is tender and the vegetables have softened into the tangy glaze.

Ritual of Presence

• The Marinating Rest: As you mix the diced pork with the egg, soy, and sugar, focus on the tactile sensation and the weight of the meat. Acknowledge the 30-minute marinating period not just as a culinary requirement, but as an initial pause—an "ingredient of patience" that allows the flavours to deepen before the heat of the pan.

• The Precision of Color: While preparing the onions, tomatoes, peppers, and cucumber, pay close attention to the vibrant contrast of colors. Focus on the repetitive, precise motion of your hands as you remove every seed,. Let this focused task serve as a quiet interval, rooting you in the immediate sensory details of the fresh produce.

• The Scent of the Sear: When you cook the marinated pork for its 5-minute sear, notice the aromatic shift in the pan. Breathe in the scent as the soy and sugar begin to caramelise, marking the transition from raw ingredients to the foundation of a savoury meal.

• The Casserole Architecture: As you layer the diced vegetables and seared pork into the casserole dish, observe how the individual elements settle together. Pouring the tangy glaze—a mixture of vinegar, tomato, and chili sauce—over the top is an intentional act of construction, creating a sense of "savoury abundance" for your table.

• The Patient Transformation: During the 1-hour bake at 180°C, intentionally step away from the day’s obligations. Let the growing warmth and the sharp, sweet scent filling the kitchen serve as a reminder of care and continuity, allowing the slow transformation in the oven to anchor you in the present space.

• The Communal Centerpiece: Before serving, take a final moment to acknowledge the care required to prepare this chromatic meal. Recognize the dish as a vital coordinate in your family’s history—a reliable anchor that provides a moment of steadiness and enoughness for those you love.