Saturday, September 29, 2007

Sweet and sour pork comme au restaurant *

The Pawawaw is quite busy these days, hence the absence of posts, but fortunately for me he is still cooking.
I am writing down his recipe for the sweet and sour pork we had last Sunday because it was gorgeous (and I want to have it again).


Serves 4-5:

- about 800gr pork, in slices not too thick
- 1 onion
- 1 bell pepper
- 1 big carrot
- optional: other veggies like mange-tout beans
- 12 tablespoons ketchup
- 5 tablespoons sake or white wine
- 3 tablespoons soy sauce
- 4-5 tablespoons malt vinegar (or white wine vinegar)
- 10 teaspoons sugar
- a few tablespoons of a 1:1 mix of flour and potato starch
- salt, pepper
- sesame oil/vegetable oil
- 2 teaspoons potato starch




Peel the carrot, chop it into bite-size chunks, and boil in salted water until soft enough. Set aside.
If you decide to add other vegetables that take a long time to cook, give them a boil the same way.
Roughly chop the onion and the bell pepper.





In a small bowl, prepare the sauce by mixing ketchup, vinegar, soy sauce, sake or wine, and sugar.
In a separate bowl, mix a few tablespoons flour/starch with a bit of salt and pepper.
Nicely coat each slice of pork with this mix.






Thoroughly heat up the wok pan, then add a few cm of sesame oil, or a mix of sesame oil and vegetable oil. The oil needs to be well heated.
Fry the slices of pork, about 4-5 at a time (takes about 3 minutes per round), and set them aside on a flat dish with absorbing paper (or on a grid where the fat can drop out).





When you are done with the meat remove the oil from the wok. Heat up the pan again, put a bit of fresh oil and saute' the onions and bell pepper (and additional veggies you might want) for a couple of minutes with salt and pepper. It needs to stay crunchy. Set aside on a dish with absorbing paper.

Remove the oil from the wok and add the ketchup mix, heat it up.
In a glass, dilute 2 teaspoons potato starch with about 30ml water, and stir it into the sauce to thicken it.
Now put back the meat, onions, peppers and carrots and give it a mix until everything is well coated with sauce.
Serve with rice, and enjoy.


4 comments:

Anonymous said...

Miam, recette que je vais faire prochainement! Ce plat doit être délicieux! Merci! Ger

grumpy said...

Bonne chance!

Anonymous said...

J'ai fait cette recette le WK dernier. Ce plat a été très apprécié par la famille. Une bonne portion a même été tranférée à Paris!
Ger

grumpy said...

Super. Ca fait toujours plaisir de voir qu'une recette marche bien!