This is another in my ‘the price of low histamine is umami’ recipes, but this isn’t far off the gelatinous sweet and sour sauce of a thousand Chinese takeaways in the early 2000’s.
This version started life with a google for a basic recipe which found Liv Wan at the thespruceeats.com and then I ripped the histamine ruthlessly out of it.
The low histamine version of sweet and sour sauce takes a little longer as the ready made Unami ketchup has to go.
Start with 300ml of water and add the vegetable oil, flour sweet paprika, sugar and cider vinegar whilst stirring over a low heat. It needs to simmer not boil for about 45 minutes, an hour if possible whilst stirring every few minutes to make sure the flour doesn’t clump up.
While the sauce thickens marinade the pork, start with not quite defrosted pork chops, trim of the bones and slice into 1cm wide strips.
Mix the vegetable oil, sesame oil, cider vinegar, garlic and five spice and flour, mix it into a thick paste and rub it over the pork and then put it in the fridge while the pork finishes defrosting.
Stir fry the pork until its crispy, remove and set aside, stir fry the vegetables and pineapple for a couple of minutes then put the pork back in, mix in the sauce and serve with rice/oodles whatever.
- Sauce
- 300ml water
- 50 ml vegetable oil
- 1 tbsp plain flour
- 2 tbsp sweet paprika
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- Marinade
- 3 tbsp plain flour
- 1/2 tbsp vegetable oil
- 1/2 tbsp sesame oil
- 1/2 tbsp cder vinegar
- 2 cloves garlic crushed
- 1 tsp five spice
- 4 pork chops (not quite defrosted)
- 1 white onion
- 1 pepper (red, yellow or green – doesn’t matter)
- 1/2 pineapple cut into chunks (or a tin of pineapple chunks)
Inspired by Liv Wan at the thespruceeats.com
72degrees 