Sweet and sour pork stew with coconut rice

Give this classic dish a bit of a twist in stew form.

A slow cooked version of the classic sweet and sour pork for a tasty stew that’s paired perfectly with a fragrant coconut rice.

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Sweet and sour pork stew
Coconut rice


Sweet and sour pork stew

1.Combine cornflour, egg and soy sauce in a large bowl; add pork, toss to coat. Season. Heat oil in a large saucepan over high heat; cook pork, stirring, for 5 minutes or until browned. Using a slotted spoon, transfer pork to a heatproof bowl.
2.Add red onion, ginger, garlic and chilli to pan; cook, stirring, for 4 minutes or until soft. Add capsicum; cook, stirring, for 3 minutes. Add pineapple, tomato, pork and any pork resting juices, rice wine vinegar, cooking wine and honey to pan. Reduce heat to low; cook for 20 minutes or until sauce has thickened. Season to taste.
3.Meanwhile, make coconut rice.
4.Top coconut rice with pork stew; sprinkle with green onion and cashews. Serve with lime wedges.

Coconut rice

5.Finely chop the reserved white part of the green onion. Heat oil in a medium saucepan over high heat; cook chopped green onion, stirring, for 2 minutes or until softened.
6. Add rice; cook, stirring for 1 minute or until coated in oil. Add coconut cream and the water; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until most of the liquid is absorbed.
7.Remove pan from heat. Stand, covered, for 5 minutes or until rice is tender. Fluff rice with a fork. Season to taste