Sweet and Sour Pork at Home

You know that feeling when you make a meal at home that you love so much you'd even be willing to buy it from yourself?  That's how I feel about the sweet and sour that I make myself. I'd put mine up against any Chinese restaurant in this town.  And, I'm pretty confident I'd win.

I've written about this one before, but it's so good,it bears repeating. Last time I don't think I really told you how to make it so I will this time.  The coolest thing about Asian cuisines is that you don't have to have a lot of meat to work with.  The protein is so nicely accompanied by vegetables and rice that a little goes a long way.  Needless to say, this brings us into the category of budget meals too.

You all may remember that I'm a meat snob. I don't like meat with bones in it or with a bunch of fat & other icky stuff hanging off it.  So, I start with really good, fresh, lean pork.  This could be boneless pork chops or tenderloin.  To me, this is key.  Another aspect of this dish that I love is the true sweet and sour nature of combining onions and bell peppers with pineapple and the sweet sauce.  Just delicious!

So here's what I want you to do.  Cut your pork (about 1/2 lb.) into small, bite-sized pieces.  Gather these things:

• 1 cup flour

• 4 Tbs cornstarch

• 1 1/2 tsp baking powder

• pinch of salt

• 1 Tbs oil 

Sift together the flour, cornstarch, baking powder and salt into a bowl.  Make a well in the center & add the oil and enough water to make a thick, smooth batter. Using a wooden spoon, stir the ingredients in the well & gradually incorporate flour from the outside. Beat until smooth.

Heat some oil in your wok, dip your pork in the batter and fry about 6 pieces at a time, to keep your oil from cooling off. Drain on paper towels.

 Pour off most of the oil from your wok.  Now add a sliced onion, sliced bell pepper and one can of pineapple chunks (drain them but save the juice for the sauce.)  Stir fry over high until veggies are tender.  Remove & set aside.

 Now, for the sauce: 

• 2 Tbs cornstarch

• 1/2 cup light brown sugar

• pinch of salt

• 1/2 cup cider vinegar

• 1 clove garlic, crushed or minced

• 1 tsp grated fresh ginger

• 6 Tbs ketchup

• 6 Tbs reserved pineapple juice

Mix all these ingredients together and pour into the wok. Bring slowly to a boil, stirring continuously until thickened. Allow to simmer for about 2 minutes until it becomes clear.  

Add the veggies and pork back to the wok and stir to coat completely.  Reheat for about 2 minutes then serve.  It's great over jasmine rice but rice isn't a must.

Of course, you could do this same thing with chicken or shrimp if you wish. The technique with the batter and the sauce is what I think are most important.  I paired ours with egg rolls that I picked up from Sun Ming in Irmo.  

Sun Ming is one of the best Chinese restaurants we have, IMO and their egg rolls remind me of the kind we always had as kids.  Big and fat with bits of pork and shrimp inside.  Not like the ones you get so often today that are nothing but cabbage and shredded celery.  And, don't forget to ask them to give you some of their homemade hot mustard to go with the egg rolls. That garbage in the packet isn't worth the name mustard! 

So, there you have it: homemade sweet and sour pork that will impress your family and your guests.  It's surprisingly easy to whip this up at home and so much better than take-out.  Give it a try; you'll thank yourself for putting forth the effort.

Forget Take-out!

I may have told y'all this before, but I'm a very ethnic eater.  I have to have variety or I lose my mind.  I'm glad that I'm this way because it has always lead me to try new dishes and new cuisines.  So far, the only cuisine I've determined that I can live without is Jamaican.  I've tried it numerous times; Neil loves it.  But, since I'm not a goat fan and I'm not crazy about chicken with bones in it, Jamaican doesn't have much to offer me.  But, put Indian, Japanese, Korean, Mexican, French, Italian, Greek or Chinese in front of me and I'm one happy little food fan.  Last night, we decided to have Chinese...home cooked Chinese, that is.

I pulled out another of my old tried and true cookbooks, aptly titled The Complete Chinese Cookbook.  

Release your inner dragon

This is another one that I think I bought off of that traveling cookbook saleswoman back in the early 90's.  I love it because it's full of workable recipes that taste just like authentic "American-Chinese."  Since I'd just gotten a great deal on boneless pork chops, I zeroed in on the sweet & sour pork recipe.  

My handy dandy Williams Sonoma cookbook stand

 It's been ages since I've made it, but I remember how awesome it was.  So, there you have it.

This dish is exactly like what you get in a restaurant except it's better because it's being made at home with fresh ingredients.  You make a simple batter and fry the pork in the wok.  There is a good bit of corn starch in the batter, so the pork stays nice and crisp and stands up well to the sauce.  Stir-fry bell peppers, onions and pineapple then make the beautiful clear red sauce.  It's fantastic.  And it's gets a thumbs up from the little gourmet too.

Prep work

A little blurry...we were in a hurry to eat it!

 Now, here's something that you will either identify with me and understand, or you'll think I've lost it.  After this morning's soccer game, we returned home.  As I opened the door and stepped across the threshold, guess what?  It hit me.  My house smells like a Chinese restaurant!  And I think that's awesome.  Like I said, some of you may love that smell that I'm talking about or you might be wrinkling up your nose and saying something like "What the...?"  All day, I've left and come back just so I could get that Chinese waft as I entered the house.  

      美味

Per Google, this means delicious!

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