There were two things I wanted to experiment with: making the pork a little redder than usual AND changing the vegetables that traditionally go with sweet and sour pork. The big question was whether they will affect the flavor and texture of the cooked dish. Answer: yes, they did, in a surprisingly wonderful way.
When we order sweet and sour pork in Chinese restaurants, the vegetables in the dish rarely vary: carrots, bell peppers and onions. Sometimes, there is some celery as well. But that’s about it. I figured that these were the only vegetables that went well with the dish in terms of flavor, color and texture. So, I considered all three factors.
First, the flavors of the vegetables should be mild so as not to compete with the sharp taste of the sauce. Second, there should be a variety of colors for best visual effects. Third, only crisp (crunchy) vegetables should go into the dish. All that considered, I decided to plunge into my little experiment. Aside from the carrot and bell pepper, I added cauliflower, chicharo and chopped sibuyas na mura (onion leaves). My husband said over dinner that we would have paid a thousand pesos had we ordered something similar in a Chinese restaurant.
Ingredients :
500 g. of lean pork
1/2 c. of light soy sauce
1 tbsp. of atsuwete powder or 1/2 tbsp. of red coof coloring + 1/2 tbsp. of yellow food coloring
1 c. of flour
1 onion
half a head of garlic
2 red bell peppers
1 carrot
1 small head of cauliflower
12-15 pcs. of chicharo (snow or snap peas)
2 tbsps. of finely chopped sibuyas na mura (onion leaves)
1 pack of sweet and sour sauce mix or 1 cup of home-made sweet and sour sauce
1/2 c. of bottled sweet chili sauce
1/2 tsp. of sesame seed oil
2 c. of cooking oil
Cooking procedure :
Cut the pork into 1×3-inch strips about 1/4-inch thick. Place in a bowl. Pour in the soy sauce. Sprinkle the atsuwete powder or food coloring. Mix well and marinate for about 30 minutes.
Prepare the vegetables.
Trim the cauliflower and cut into florets.
Trim the ends and sides of the chicharo. If they are large, cut each into two.
Peel the carrot and cut into thin rings or diagonal slices.
Core and de-seed the bell peppers and dice.
Peel and crush the garlic.
Peel and cut the onion into quarters.
Finely chop the sibuyas na mura.
Cook the sweet and sour sauce according to package directions or prepare your own sweet and sour sauce. Stir in the sweet chili sauce.
Heat the cooking oil in a skillet or wok until smoking.
Dredge each piece of pork in flour. Deep fry the pork in batches until the outside is crisp. Keep the heat on high and don’t overcrowd the skillet. Otherwise, the pork will become soggy. Unless your pork pieces are too big, the pork should be thoroughly cooked in just as few minutes. Remove the pork with a slotted spoon and drain on paper towels.
Pour off the oil and scrape the skillet or wok. Return about 2 tablespoonfuls of oil into it and reheat. Stir fry the cauliflower and carrot slices over high heat for about 45 seconds. Add the chicharo and diced bell peppers and cook for another 45 seconds. Remember that you want the vegetables to stay crisp so don’t overcook them. Finally, add the onions and garlic. Stir a few times. Return the pork to the skillet or wok and toss to blend. Pour in the sweet and sour sauce and toss to coat every piece of meat and vegetable.
Turn off the heat. Add the chopped sibuyas na mura and sesame seed oil. Toss a few times. Serve at once.
Conversations