Zest Harbourside’s sticky pork

Zest Harbourside’s sticky pork is actually quite a simple dish. It only requires a few ingredients, the most important is obviously good quality pork.  We use WILS HAMBLINGS in Whitehaven’s market place and have done for many years

1st heat a large saucepan with a splash of oil in it

2nd add 500g of diced pork leg or shoulder, fry to get some colour for a couple of mins

3rd add 1 medium diced onion & 2 cloves of crushed garlic, fry for a minute or two

4th bung in 1 teaspoon of paprika & 1of ground coriander & mix in

5th now for the rest of the ingredients 200ml pineapple juice, 100ml red wine vinegar, 100ml tomato ketchup, 50ml soy sauce, 4 dessert spoons of sugar, bung them all in, stir then simmer gently for about 40 mins or until pork is tender and sauce is nice and sticky

6th this pukka pork dish is best eaten the next day as all the flavours will soften and blend together, but either way add ½ a bunch of chopped coriander & a few sliced spring onions just before serving.

Back