My sweet and sour pork

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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.

My sweet and sour pork

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.

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December 12, 2004  Print This Post   
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