Hot, Sweet and Sour Black Pudding Recipe

Hot, Sweet and Sour Black Pudding

At university one of my favourite Chinese dishes was sweet and sour pork. I’ve never made a sweet and sour dish so I thought why not start with hot sweet and sour black pudding. The black pudding I used was made from pigs blood, so it is sort of sweet and sour pork!

The hot, sweet and sour sauce worked really well with black pudding. If you want a quicker alternative, try black pudding with thai sweet chilli sauce. If you don’t like black pudding, this recipe will work well with pork or chicken.

Hot, Sweet and Sour Black Pudding

Adopted from Wildflour’s Cottage Kitchen

Ingredients

½ kilogram of black pudding, cubed

1 (20 oz., 566 grams) can pineapple chunks in heavy syrup or juice, undrained

¾ cup packed dark brown sugar

3 tablespoons cornstarch

1/3 cup regular distilled or rice vinegar

1 tablespoon soy sauce

Chili powder to taste

1 tablespoon vegetable oil

4 oz. sugar snap pea pods

8 oz. can sliced water chestnuts, drained

16-20 sweet whole spears baby corn on the cob packed in water, rinsed and drained well

Method

1.      Heat oil in large deep frying pan and sauté black pudding until done. Set aside in a bowl. Drain and wipe the frying pan

2.      Mix cornstarch, chili powder and brown sugar. Stir in pineapple with syrup or juice, and vinegar and soy sauce.  Heat frying pan to medium heat and add cornstarch mixture

3.      Bring to boil and cook until thickened, stirring constantly. Reduce heat.

4.      Add the vegetables, cover and simmer over low heat until cooked, about 10 minutes. Stir occasionally.

5.      Add black pudding and serve.

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