Sweet and Sour Pork
Because I opened this wine on the other day, I decided to cook sweet and sour pork to pair with.
This recipe might be different from real Chinese sweet and sour pork. However, once you eat this one, you will not be able to eat the ones at any Chinese food court restaurant!
Okazu’s Sweet and Sour Pork (2-3 servings)
Sauce #1 (to marinate pork)
Corn starch or potato starch
1. Dice pork and prepare sauce #2 and marinate 10-30 mins.
2. Cut vegetables and boil/steam. Many recipes suggest you to fry or use some oil to cook but I prefer to boil or steam as it is healthier!
3. Transfer pork to zip loc or plastic bag and add some potato starch and shake! If you know about shake’n bake, that’s what I am talking about!
4. Fry pork with medium heat. Make sure it will be fully cooked! You don’t require a lot of oil or you don’t have to deep fry. I only put about 3 tablespoon of oil to my wok. If remained oil is decent amount, you can continue using the same wok/pan when you mix everything together.
5. On a small pot, mix sauce #2 items together and bring to boil. Prepare 2 teaspoon of potato starch with same amount of water and mix well. Add the starch mixture to the pot and check the texture. If it is too soupy, you can add mixed starch and water more. Please note if you add starch without mixing with water, it will not melt and create lumps! You could check the taste and adjust if necessary at this stage.
*you might want to make a bit extra amount as the quantities listed above depend on size of vegetables you will get.
6. Combine both pork and vegetable and add the sauce #2 and mix well.
7. Ready to eat! Yes, it goes with the wine – Gewürztraminer♥♥♥
Leftover can be packed for the next day’s lunch.
I know I said you will not eat sweet and sour pork at Chinese food court restaurant, but why do we sometimes crave shitty taste even if you know the better ones? Other than limited menu or budget, how come we end up with ordering again and again? There must be something in it:P