This dish takes rhubarb back to its original birthplace, earliest known records date back to 2700BC in China where it was cultivated for its medicinal purposes. Replacing the tomatoes in the sweet and sour sauce with rhubarb brings its own sourness to the dish without the need of using as much vinegar as a classic recipe. This dish could be used on a gastro pub menu as a main course or even a smaller version as a starter.
Ingredients
- 800g pork belly, bone out and skin off
- 200g rhubarb
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 medium white onion
- 2 pak choi
- 2 spring onions finely sliced
- 50g caster sugar
- 20ml rice wine vinegar
- 20ml mirin
- 1 tbsp cornflour
- 20g grated fresh root ginger
- Salt
- Plain flour for dusting