Sweet and Sour Pork

Hello friends,

I realize it’s strange to post about my weight-loss and then immediately post about deep-fried pork, but everything in moderation! 😛

I recently married a Chinese-American man.  His dad is renowned for his bbq pork buns (cha siu bao), and his grandma makes the absolute best chicken curry.  I want our kids to grow up and learn Cantonese, understand the traditions, and eat the delicious homemade cuisines of Hong Kong.

Which is why I have been attempting to create fabulous Chinese dishes at home.

After I stocked my pantry with a few Asian staples, I found that cooking was not as intimidating as I thought.  (Keeping soy sauce, chili sauce, fish sauce, ginger, garlic, and oyster sauce on hand helped a lot.)

This recipe for Sweet and Sour Pork came from Easy Chinese Recipes.  The pork was restaurant-quality, but it was also very easy to make.

To start, cut the pork into bite-sized pieces and marinade in 1 tsp. soy sauce, 1 tsp. corn starch, and 1/2 tsp. rice wine or sherry.

Then chop up your veggies and set aside.  I used onion, bell peppers, green onion, garlic, and pineapple.  You could easily add snap peas, carrots, or whatever your little heart desires.

Kitchen trick: If you place a paper towel behind your cutting board, you can scrape the yucky bits off of the board for easy cleanup!

Jonathan’s heart is easily won over by pork, so this recipe was an instant hit!

While your 2 inches of vegetable oil is heating up to 350 degrees in the pan, whip together the fry batter.  (Fry batter=1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp. baking soda, 1 egg white, 1/3 cup water, 1 Tbsp vegetable oil, shake-o-salt)

Make this step look really good.

Making kitchens sexy since 2012.

Everything tastes better deep-fried.  Amiright?

Kitchen tip: If you want to keep your fry oil for future frying adventures, put it in a mason jar in the fridge. Then bring it to room temperature before your next sweet and sour pork dinner!

Deep fry the pork until golden brown, turning occasionally.  Babysit that pork with love.  When it’s done, drain off the excess oil on a paper towel, just like you would with bacon.

My babies.

Grab another pan and heat up 1 Tbsp. of oil.  Get to stir-frying those veggies!  Once the veggies are slightly softened, add the sweet and sour sauce.

Sweet and Sour Sauce = 2 Tbsp. ketchup, 1 Tbsp. plum sauce, 1/2 Tbsp. Worcestershire, 1 tsp. rice vinegar, 1/2 Tbsp. oyster sauce, 1 tsp. sugar, 4 Tbsp. water, 1/4 tsp. sesame oil, 1 tsp. cornstarch

Once the sauce starts to thicken, add the pork and toss to coat.  Serve over rice.

What is your favorite ethnic cuisine?  What is the most intimidating cuisine you have attempted to make in your home?  Did it work or did you have a kitchen disaster?  

-Mads

p.s. You can substitute a lot of the ingredients for sweet and sour pork if you don’t have a lot of Asian sauces.  This website is a great resource for food substitutions: http://www.foodsubs.com/

 

 

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4 thoughts on “Sweet and Sour Pork

  1. I want to start making more Asian inspired meals at home. Chinese takeout is a weakness of mine so I’ve recently started to try and recreate my favorites at home. This is on my must make list!

  2. Oh dear God… keeping kitchens sexy since 2012 had me laughing so hard I snorted. You are rocking the onion goggles… hard. I think I may have to print & frame that one, Mads. Too stinkin’ funny. I could seriously rotate between Asian and Mexican every other night. I love it that much. I love to stir-fry, and I still have the 3rd degree burn scar on my left hand to prove it. The only dish that has truly eluded me is Beef Bourguignon. I’ve tried it twice, and each time it was icky. Maybe it’s the wine I’m choosing? I dunno. I just know the French would snub me for it. 🙂

  3. Mads–you are officially too sexy for the internet. Totally loving how your onion goggles coordinate with your sweet NanaBread Original apron. I could seriously eat sweet & sour pork every other day, but it’s always intimidated me.

  4. 1. That paper towel idea is genius.
    2. Favorite ethnic food to make…I mean, I guess we do Indian and Texican pretty well. My goal is to master African/Middle Eastern next I think.
    3. Mom makes Pork Bao (no kidding). Next time you’re home, I’ll see if I can get her to action a batch so that you and Jon can sample and volunteer ideas for improvement. Maybe this is selfish or maybe this is sharing. You tell me.

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