Sweet and Sour Pork Pie, An All in one PI meal

When you mention PIE to many British people what usually comes to their mind is a meat pie. Fruit pies are more of an American thing. So when some people of  British descent ended up in Australia many years ago,  they took their love for meat pie with them.  Then when there was a large influx of  people of Chinese descent into Australia to work on constructing the railroads, the two cuisines merged and one of the results was  the sweet and sour pork pie.
I enjoy both types of foods so I thought a sweet and sour pork pie would be an interesting thing to try.

I found a basic recipe on line but after talking with my sister we made a number of changes to it that we thought would make it better and the following is the result. 

Step 1 Pork cubes

The original recipe called for  ground pork but I thought I would prefer whole chunks of meat. So I started with pork chops and cut them up into cubes, removing most of the fat and the bones.

Besides pork the rest of the ingredients are as follows.

2 pounds ground pork or 2 pounds of chops or assorted cuts. (you could use pork butt or shoulder and cube it. I used chops.  If you use cubed meat you’ll need to start off the browning with some oil.)
1 1/2 cup chopped onion
20 ounces can crushed pineapple, undrained  (I added a second can of chunk pineapple)
1/4 cup cider vinegar
1 teaspoon salt (Original recipe called for 2 teaspoons but you should watch out for too much salt—you have soy sauce which is also salty,)
2 teaspoons dry mustard
1 teaspoon of Garlic
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon cloves (I used ground)
2 tablespoons soy sauce
1 cup chopped green pepper (Or red peppers)
2 tablespoons flour
1 Pastry for a 2 crust, 10 inch pie

Comments

[jamiec53]

Actually, when I think of pies, I mainly think of fruit pies...

[gabbsy123]

really good recipe...looks delicious

[click HERE for latest obsession]

Oh..... Oh dear.

[suayres]

This sounds really yummy, but I have a couple of suggestions: first of all if you were to drain the liquids from the pineapple and cook them down in the skillet before proceeding with the rest of the recipe, you won't overcook the other ingredients. Also, I think in would use pork tenderloin--yes, it costs a bit more, but it's very lean without being tough, and there's no waste. I use tenderloin pretty much exclusively for those reasons.

[scoochmaroo]

Sounds very interesting!