Sweet and sour is Filipino dish which may be cooked with pork or fish. I consider it an adult kid food. It’s very enjoyable to eat. It’s sweet, it’s sour, and it’s savoury. For this post, I’ll show you how I make my sweet and sour pork Filipino dish. It’s yum, yum, and yes, yum!
For me, this dish is such a “happy” meal. It could it be the smell of it or perhaps the bright colours when presented on a plate.. Maybe, both! It definitely brings out goodness in me when I eat sweet and sour. Not only that. Sweet and sour is fairly easy to cook, as well. If you crave for it, I hope I can give you a clear idea on how to cook it at home with this share. Let’s begin.
For the breaded pork:
-Pork, 500g, cut into pieces
-Egg, 2pcs, beaten
-Garlic, ½ a head or 6-8 cloves, crushed
-Onions, 1 whole, cut
For the sweet and sour sauce:
-Garlic, ½ a head or 6-8 cloves, crushed and minced
-Onions, 1 whole, cut
-Carrots, 1 whole, cut thinly
-Red bell peppers, cut into pieces
-Green bell peppers, cut into pieces
I used ½ of the bell peppers and stored the other halves in the fridge for other dishes in the future.
-Pineapple juice with chunks, 1 can
-Soy sauce, 1tbsp
-Pork broth, ½-1cup
-Fish sauce, to season
-Salt and pepper, to taste
Directions in cooking sweet and sour pork:
1. Boil the pork in garlic, onions, salt and pepper.
2. When the pork cooks, turn off the heat.
3. Drain the pork with a strainer. Keep the broth at bay.
4. Combine the cornstarch and flour in a bowl.
5. Add in the salt and pepper. Mix evenly.
6. Dip the cooked pork in egg; then in the flour mixture.
7. Place the breaded pork in a separate dry plate.
8. Repeat the same for the rest of the pork.
9. Fry the breaded pork in a pan under medium heat.
Personally, there is no need to deep fry the pork (to save on oil). Just make sure that at least one side is being fried well into the oil. You will know that it is time to turn when the side you are frying turns golden.
10. Drain the oil and set aside.
Let’s make the sweet and sour sauce.
1. Saute the garlic and onions in the same pan.
2. When the onions turn sweaty, add the rest of the vegetables. Stir well.
3. Season with fish sauce.
4. Add in the pineapple juice and its chunks. Stir well.
5. When the dish turns to a boil, add the vinegar, soy sauce, ketchup and sugar. Stir well.
At this point, feel free to adjust the sugar and the vinegar. Balance them according to your liking. Some like it sweeter; while others prefer it more sour.
6. Let it simmer; but be mindful not to overcook the veggies.
7. Add ½ cup of the pork broth. Stir well.
Add in another ½ cup if you feel that the dish is still dry. It’s fine to add more broth as we will thicken it later with cornstarch.
8. Lower the heat.
9. Dissolve cornstarch in water. Then pour it over the sauce to thicken.
I used ground white pepper for my sauce. I find it hotter than black pepper. Still, the latter would do just fine. Use what you have at home.
10. Put in the fried pork into the sauce.
11. Season with salt and pepper. Mix well.
12. Serve with hot rice.
Done! Easy, yes? When I get the chance, I’ll share with you its fish version. Let me know how your sweet and sour pork went. I’d love to hear your comments. Remember me when you cook!
|Why didn't I plate this? Got too excited to eat, I guess! :))|