A Glimpse into the World of Sweet and Sour Pork
Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.
Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.
But what makes this dish so special? Let's embark on a culinary journey and find out!
Ingredients
For the Pork
- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch
For the Sauce
- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste
Method
- Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
- In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
- Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
- For the pork, coat each marinated strip in cassava starch.
- Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
- Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.
The Magic Behind the Ingredients
Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.
Ingredient Substitutes
- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.
Tips and Tricks from Chef RV's Kitchen
- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.
Nutritional Information
Assuming 8 servings, approximately 150 grams per serving:
- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g
Note: The above nutritional values are approximate and may vary based on preparation methods.
Perfect Pairings: What to Serve with Sweet and Sour Pork
Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.
FAQs
Why use banana catsup instead of the regular one?
Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.
Can I use chicken instead of pork?
Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.
How can I store leftover Sweet and Sour Pork?
Store in an airtight container and refrigerate. It's best consumed within 2-3 days.
Final Thoughts
Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!