Just a few more days … few more days … counting … down … and I’ll be reuniting with my family! YEE HAR ! And thereafter, celebrating Christmas and New Year together for the first time in 4 years. I love love love this December 🎄 🙂 To make it more fun, I’ll be feeding them generously with a plethora of good food that they have not try. So exciting 🙂
So, what’s your plan with your family and friends this Christmas? Whatever it may be, have loads of fun and treasure this special time with them.
I go nuts over cookbooks. So, if anyone wants to get me any gifts for Christmas or Birthday, cookbooks are just perfect *hint* hint*. My hubby has long given up on my obsession with cookbooks. I have so many books that I need to upgrade my 3-tier small book shelf to 2 brand new Ikea floor-to-ceiling book shelves just to fit them all. To top it all up, I am still buying cookbooks! *face palm*
Jeremy Pang’s Chinese Unchopped is one my latest bed time read – a good authentic Chinese recipe cookbook with easy-to-follow steps and Chinese cooking techniques. One of the recipes featured was a Classic Sweet and Sour Pork which looks damn good. I’ve previously shared this recipe before but I was tempted to try a new improved version and admittedly this recipe is definitely a better one!
“The key to a good Sweet and Sour Pork is to ensure the pork is as crispy as possible and that there is just enough sauce to wrap around the crispy pork. The sauce should represent a perfect balance of sweet and sour.”
Crispy Classic Sweet and Sour Pork (adapted from Jeremy Pang’s Chinese Unchopped)
300 g pork neck (more fatty) or pork shoulder
150 g cornflour, seasoned with 1/4 tsp salt and 1/4 tsp black pepper
1/2 onion, diced
1/2 green pepper, diced
1 tsp sesame oil
1/2 tsp sugar
1 tbsp soy sauce
4 tbsp ketchup
4 tbsp rice vinegar
4 tbsp sugar
1/2 tsp dark soy sauce
1. Chop the meat into 2 cm bitesize cubes and place in a bowl. Add all marinade ingredients and gently massage the marinade into the meat until they are evenly coated. Then, add the seasoned cornflour and massage them into the meat. At first, they will stick together but as you continue to massage, the meat will separate. That means, they are ready to be fried.
2. Mix all the sauce ingredients together in a bowl. Taste and adjust flavour or seasoning. Set aside.
3. Heat a wok and fill up with sufficient vegetable oil to deep fry. Once the oil is hot, add the marinated meat and deep fry till golden brown and cooked through, about 5 – 6 minutes. Remove and drain.
4. Remove most of the oil and leave just 1 tbsp of oil in the wok. Heat over high heat until the wok is smoking. Stir fry the diced onion and green pepper for 1 – 2 minutes until the onions are lightly browned.
5. Pour the sauce into the wok and bring to a vigorous boil. This is extremely important – continue to watch the sauce reduce until it’s a bit sticky and thick enough to coat the crispy pork. If it hasn’t reach the consistency that you wanted, continue to boil for another 10 – 20 more seconds.
6. Once your sauce has reached the desired consistency, turn off the heat. Add crispy pork and toss through a few times to ensure even coating of sauce around the pork. Serve immediately with warm steamed rice.