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| {Ready-made sauce for Sweet and Sour Pork} |
A "classic" Chinese dish that I have always loved since a child is Sweet and Sour Pork. Although my family, my fiancé and my Asian friends make fun of me for loving this dish (which they think is geared towards the less-adventurous when it comes to ethnic foods), I could not help but try making it myself at home. I have to admit that it was a last-minute decision to test out my kitchen prowess with this recipe for the batter and this recipe for the sauce when I ran out of the Lee Kum Kee packets (pictured above). To execute this dish, I had to acquire some missing ingredients such as the required pork loin, flour, canned pineapple and peppers which I was able to find at the grocery store that is luckily located so close by to us. Unfortunately, I did not get a chance to properly document my cooking adventure with the usual number of photographs that I took for other recipes I have tried, but here are a few.
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| {The only modification I made was adding a plate of corn starch (top-right corner) for dredging prior to dipping the pork in the batter} |
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| {Those are not my manly hands, but my fiancé's, cutting the onions and later on the peppers} |
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| {Finished product. As my fiancé said, it was the "biggest haul of sweet and sour pork... ever"} |
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