Sunday, March 6, 2011

Recipe - Pakui, Pacqui, Pakai...Uhh... Grandma T's Sweet and Sour Pork

I have no idea what the name of this dish is called, or how it's spelled.  My family had a small debate about it, and I don't know if we ever really came to an agreement.  My Grandma's famous recipe is written in Japanese, and none of us can even come close to translating it and even if we could, I don't think she ever cooked from a recipe.  This is a family favorite and really easy to make!

Grandma T's Sweet And Sour Pork

Makes 10-12 servings

  • 5 lbs pork shoulder, cut into 1 1/2 inch cubes
  • 1 cup soy sauce
  • 1/2 cup vinegar
  • 1 20 oz. can pineapple chunks, strained, juice reserved
  • 3/4 cup dark brown sugar
  • 1 9 oz. jar Rakkyo*, strained, juice reserved
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • scallions, for garnish (optional)

In a large heavy bottomed pot cook the pork until browned and strain the excess liquid.  Add the soy sauce, vinegar, brown sugar, and only the juice from the pineapples and Rakkyo.  Bring to a simmer and cook, covered for about 2 hours or until the pork is tender.  

Add the pineapple chunks and Rakkyo and stir gently.  Mix the cornstarch with the water until there are no lumps.  stir the cornstarch mix into the pork until it thickens.  Add additional cornstarch/water until it's as thick as you prefer.  Serve hot over hot rice.

* Rakkyo is pickled scallions, these can usually be found in Japanese markets and some Asian markets.  If you do not have Rakkyo available, you can soak 1 cup of small fresh pearl onions in 1 cup of rice vinegar, 1/2 cup sugar & 4 tablespoons of salt for at least 3 days and up to 2 weeks.   Do not add this marinade liquid to the recipe above, only use the marinated onions.

1 comment:

  1. My husbands grandmother is Japanese and has made this for years but doesn't have a recipe. She just does it by taste. She doesn't used the pickled scallions and instead just uses onion. I also substituted the scallions for onion. But it turned out perfect. Just how his Bachan's tasted. Thanks for having this recipe on your site. Saved my dinner.