I love cooking. Every chance I get, I get my hands ‘dirty’ in the kitchen. Yes, even with my well manicured nails (Just saying).
Recently, I wanted to make chicken wings. I love chicken wings because of the sugar it is coated with, and my love for sugar is… Well, let’s just leave it at that.
As much as I wanted to make that, we were way too many people in the house, and to get chicken enough for everyone would be a tough row to hoe.
That’s when it occurred to me that I could actually make another sugary dish, with a pinch of sourness this time.
Come Sweet and Sour Pork.
This is what I ordered every time my parents took us out to a Chinese restaurant. I loved it then. But love mine better now.
What you need
½ kg pork, cut into 1 inch cubes
1 teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
4 cups vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
White sugar to taste
Salt to taste
1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
2 tablespoons cornstarch
¼ cup water
- Place cubed pork in a medium bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
- Heat 4 cups oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with ½ cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
- In a large saucepan, mix 1 cup water, ¼ teaspoon salt, ¾ cup sugar, apple cider vinegar, ketchup, and ½ teaspoon soy sauce. Bring to boil, and stir in the cooked pork and the bell pepper mixture. Return to boil, and mix in 2 tablespoons cornstarch and ¼ cup water to thicken. Cook until well blended.
This was a real taste of the Chinese restaurant dish I often ordered, right at home. It took me back to the many years.
It is rare that I actually eat with my feelings, but this time, I felt it. Mehn! It was finger licking. I tasted it right from the time I was cooking it, and by the time it got to the table, it was even tastier.
I would put it in my mouth and just talk about how this food was delicious.
PS: Everyone agreed.
This is an easy recipe to follow as all the ingredients are readily available in the market.
Try it out and let me know how it goes.
All the best!