Friday, January 6, 2012

Sweet and Sour Pork



pork loin, chunks
can of pineapple chunks
onion, sliced
garlic, chopped
red bell peppers, sliced
soy sauce


1. Season pork with salt and boil leave it in a pot to boil, until tender
2. Mix cornstarch with soy sauce and coat the boiled pork
3. Fry coated pork until brown, set aside
4. Dissolve 2 tablespoons of cornstarch in pork stock, set aside
5. Sauté garlic and onions in a pan
6. Add bell peppers, pineapple chunks with syrup, catsup, sugar, salt and dissolved cornstarch and mix it until the sauce thickens
7. Pour the sauce over the fried pork and serve

When I think of “Sweet and Sour Pork” I think of my favorite yaya, ate Lanie. she was with us for years but she had to leave us to care for her family. We’ve had lots of helpers at home, growing up, and there were a lot of great ones but no one can ever compare to the great ate Lanie because she was the best. She was sweet and she was just so funny. She was helpful and supportive in so many ways, that I even dragged her to school as my “Comprehensive Patient” and then included her in one of the movies I did for a class.

Ate Lanie was the best yaya and the best at cooking. We loved her because apart from the normal stuff that she knew to make, she would study all kinds of recipes and even concoct some of her one. I’m not sure if I’ve already mentioned this before, but I am allergic to seafood and cannot eat shrimps but she makes this mild “Pork Binagoongan” that’s just so yummy I can’t not eat it. She makes it so mild and buttery that I don’t get allergies.

Anyway, ate Lanie’s version of this dish was better. I was quite disappointed with how I cooked the pork, so I will definitely use flour, next time. The sauce was good though, I must say, but the pork was just --- blah for me.

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