THE Sweet and Sour Pork

21 years ago I bought Chris this cookbook.

We have used it a million times since then and again last night. We had the discussion about how much we love this book and how everything we make is so awesome and then it occurred to us that we have only ever cooked one recipe out of it. Sweet and Sour Pork--well actually just the sauce. This is what that page looks like--well used.

The reason we ever made it in the first place is a lovely restaurant called Chan's on Dunn Avenue in Jacksonville. We used to go there EVERY weekend when we were dating and still living in the same town. We still go there when we can, but mostly just during the day now because the area is questionable at this point. The food is still awesome but it is a really long drive for us now. The people who own it still remember us when we walk in the door...hugs and kisses all around 20 years later.
Anyway, we made this then because we were poor and couldnt afford to eat expensive, snazzy sit down Chinese food every weekend. We are making it for the same reason now. That sauce is the best thing ever and can be poured over all things edible. Chris has honed his recipe over the years but we always have to refer to this book. We love it, the kids all love it, anyone who has ever eaten it loves it. It has been a staple around here for 2 decades.

To make it you need this. Well, you dont need ALL this pork, but you need some. This roast is particularly large.


And this.

A can of pineapple wouldnt hurt anything either.

The meat turns into this.


And then this.

I never said this was health food!!

Chris's sauce looks like this.


And at the end it all looks like this.


This is the low carb(ish) version with no rice, but obviously rice is excellent to soak up all that sauce.

THE Rowe Sweet and Sour Sauce
1 bottle ketchup (18 oz)
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 tsp ground cinnamon
2 slices (or many more) sliced fresh ginger root
1 lemon
1 can of pineapple with juice--tidbits or chunks

Mix it all up in a saucepan--just the juice from the lemon obviously--and bring to a boil. Simmer for at least 45 minutes until thickened up and yummy. The end.

Try it. You wont be sorry. Or if you want, come over and we will make it for you. We are nice like that.