Good morning! Now that we are back to school, my posts will be coming earlier in the morning. I hope that everyone had a wonderful New Year. Now, on to the food.
I love fast food and take out. It’s really too bad that my budget won’t allow for such things anymore. So when I can find a recipe that takes like, or even better, than the take out I’ve learned to love, it’s a bonus to be able to make it at home. While searching for a recipe for the massive amounts of pork that I cooked on New Years, I found this little gem. Recreating sweet and sour sauce has been one tough battle in my household. It’s either too sweet or too sour, but never the perfect blend…until now. This source also has a recipe for frying the pork, but I took the heathlier route and used a pork loin that I had simmering in the crock pot all day. This sauce was absolutely perfect. Just the perfect blend of sweet and sour, and just enough to cover the meat so that it is not overpowering. Try it and I promise, you won’t be disappointed. The best part of this recipe is the adaptability. It would taste wonderful with chicken, beef, and shrimp.
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
1.) Mix the sweet and sour sauce ingredients well and set aside.
2.) Heat up a wok and add in some cooking oil.
3.) Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces.
4.) Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce.
5.) As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce.
Source: Rasa Malaysia