Cooking Sweet and Sour Pork for Brother's Birthday!

My brother celebrated his birthday on the 20th of July and I volunteered to cook something for him. I had been getting a lot of these recipe videos on Facebook and one of these recipes that caught my attention is the sweet and sour pork. I had been craving it for a few weeks already but I only had the courage to cook it for my brother's birthday.

I missed taking photos of the ingredients and only realized that this would be a good blog post when I poured the pineapple chunks into the wok.

Well, better late than never so I still took photos of what was in front of me. To give you an idea, here are the ingredients that I used for this recipe:

• Pork slices

• flour and cornstarch with salt, black pepper, white pepper and egg

• oil

• pineapple chunks in a can with the juice separated

• bell peppers in green and red colors

• onion and garlic

• ketchup

• sugar

• vinegar

• soy sauce

• salt

The first step is to make a breading for the pork slices. I have no idea the weight of the pork but I just sliced them into small pieces and added the flour, cornstarch, salt, black pepper, white pepper, and egg together. This was placed in the fridge for about 30 minutes while I was preparing the rest of the ingredients.

I then made the sweet and sour sauce by mixing the ketchup, pineapple syrup, vinegar, soy sauce, sugar, and salt and pepper to taste. They have to be mixed well and then set aside.

After 30 minutes, I deep fried the pork for ten minutes. I didn't mind double frying though but it is also recommended to make the pork crispier.

After frying, I sauteed the onion and garlic in the wok, I just put in a small amount of oil then I added the bell peppers. Just sauteed it for a few minutes then I added the pineapple chunks this time. Mix it well!

After a few minutes, I added the sweet and sour mix and then mix it again until it starts to boil. I made a slurry too, it's just a teaspoon of cornstarch dissolved in water.

The slurry will make the sauce sticky which will allow the sauce to stick to the pork meat.

I put in the slurry one at a time just to make sure I won't make it too much sticky. Mixing it with the sauce and just after a few minutes, the sauce seemed to thicken indeed!

Just to let you know, I grew up not liking to cook but when I got pregnant and had a baby, cooking became one of the things that I enjoy together with baking. If only we have all the ingredients in our little town, I'd surely be baking and cooking always.

After simmering it for about a minute or two with constant mixing, I added the fried pork and mixed it well with the sauce. The colors look really appetizing! It doesn't require much effort and then we were done!

This recipe is very easy and that I guess the only thing that was tedious here was the deep frying of the pork! Nonetheless, I was able to get the food up to our table and my family loved it! We love sweet and sour stuff so it was good to have that during our "boddle fight" or the "kamayan" which I will share as well in the next blog!

I must say that this recipe was a success! I look forward to learning more recipes! I have a tendency of forgetting everything that I learned from one recipe cooked so I am glad that I can document this one here and blog about it so I can easily recall the experience and get this one better in the next cooking chance.

Thanks for reading! Here are my previous articles: Weird But Good Food - Parents Are Back But Tagbilaran Stay Extends!

xoxo,

momentswithmatti

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