Sweet and Sour Pork (咕嚕肉) is been my favourite dish. Those days whenever when we eat out, my dad will definitely order this dish for me. Probably I like the sweet and sour taste.
In fact, I did it once or twice myself, unfortunately it never turns out to be like my mom.
Anyway, guess what mom prepares for me for today’s dinner. Yup, need not to say more, that’s my favourite dish – Sweet & Sour Pork.
In fact, when mom told me I can have this dish for dinner, I was very happy. Cuz, I was wondering is she going to fry rice for me for dinner again? While I was wondering, she breaks the good news for me.
Mom says many restaurants will use vinegar to cook this dish, reason is to make the sourish taste. But for home cook is advisable to use tomato sauce and chilli sauce, she said that’s more of health reason.
Others will add pineapple and onions to make the dish colourful, well, mom’s way of cooking is simple, just capsicum and tomato (one each) that’s all.
First, marinate the bite sized pork meat with soy sauce, sugar and a little bit of corn flour for about 30minutes. Then, make a batter that consists of an egg and plain flour. For this case, mom didn’t use egg, but only flour and water. Cuz, after an operation patient is not advisable to consume any eggs or chicken.
Mix those marinated pork into the batter and then deep fried with medium heat oil till slightly golden brown colour.
On the hand, slightly stir fry chillies, capsicums and tomatoes then set aside. To make the sauce, heat the wok with little oil, stir garlic till fragrant. Mix well chilli sauce and tomato sauce in a cup of water, and pour on the hot wok. Simmer it for awhile, add sugar and salt to taste and add the others, eg. Pork, capsicums, chillies, tomatoes. Mix in 1 teaspoon of corn flour and blend well the ingredients till fully coated. Then best serve with steam rice.
So, how many bowl of rice will you have??