Sweet and Sour Pork A "Pot" Luck Pleaser 05 Feb

Growing up in an Asian American house hold, I was lucky enough to have several opportunities to gorge myself in pot luck fan favorite meals such as sweet and sour pork.

This was always a crowd pleaser at pot lucks and office parties, so it became one of my mother and mine go to meals for large crowds. It can be made cheaply and more importantly it was really easy to make, either small enough just for us or in huge batches for gatherings. In many ways it can make you feel guilty for how little of an effort you made in preparing your dish when you are being showered with praise for your mastering of southern Asian cuisine.

Now of days people love a little something special in their meals. You know what I am talking about, that beloved flower cannabis. Not to worry this dish is a perfect choice for a little magic-ing up. The blending of flavors and ingredients can blend with the herby taste of cannabis in a way that many will find heavenly. Just be fair and let your guests know that it will be packing a punch.

What you will need:

2/3 cup of sugar (use the kind you like; brown or white)

2/3 cup of vinegar (some prefer cider types; other white)

2/3 cup of ketchup (some say this is a must; some do without)

2-3 teaspoons of soy sauce (if you are watching your salt intake use the reduced sodium kind)

3-4 table spoons of corn starch

1 teaspoon of Chinese five spice (optional mainly because some people can’t find it, but most Asian grocery stores have it)

1 pound of boneless pork cubed or pork with bone just use around 2 pounds and have them cut down to smaller pieces about 1-2 inches

1 table spoon of cooking oil

1 onion chopped into chunks

1 large or 2 medium carrots sliced thinly about an inch long

1 green bell pepper cut into 1-inch pieces

1 red bell pepper cut into 1-inch pieces

2-inch piece of ginger skinned and diced up

1 large tomato diced

1 cup of chopped cauliflower

1 head of garlic smashed then diced

1 8-oz can of pineapple chunks in its natural juice.

1 cup of water

Cannabis concentrates (This depends on the cook really; I would use around 1/4 cup of activated keif or an activated hash. For some this would be strong, to others it would be weak so like I said it’s up to the cook. Just remember to use a concentrate that is activated as its flavor would blend in better than if you were to use whole buds. Although adding a few grams of chopped buds is kind of tasty just don’t overdo it with the buds as it can overpower the tastes.)

Now then let’s get started!

In a large soup pot, heat your oil over a medium high heat to which you will add the garlic and pork. Allow this to cook for about 10 minutes stirring occasionally. Once the pork has cooked start adding all of the vegetables and pineapple chunks while saving the juice for the sauce. Next turn down the heat to a medium low setting. Allow this to simmer stirring it occasionally.

In a smaller pot over a medium low heat we shall start making the sauce. Combine the soy sauce, sugar, vinegar, Chinese five spice, water, pineapple juice, cannabis concentrate, and ketchup. Remember to constantly stir this mixture. After a few minutes you will need to stir in the starch but add it slowly and stir it in well making sure there are no lumps. At this point the sauce will start to thicken up quite quickly but if it does not just add a little more corn starch.

Once the sauce is done add it to the stir-fried pork and veggies in the larger pot mixing it through out. Now turn down the heat to a low setting allowing it to simmer for about six to ten minutes. This is mainly to just allow the stir fry to soak in the sauce some.

We are now finished! Serve it hot over rice and if you like sprinkle a pinch of activated chopped buds on top. By the way this is a great dish to keep warm in a crock pot.


Recipe by William F. Steele


Author of the following cookbooks:

That’s My Food

You Likie The Sauce

Vampires Beware We Have Garlic

Cannabis Cuisine Whipping Up Some Weed

My Rice Bowl

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