I
know the name of this dish in English translate to Pork in tangy sauce, but it
was a bit too tangy for me. If you haven’t cooked this before then the closest comparable
dish with be the Chinese dish called Sweet & Sour Pork, although this dish
was more tangy than sour.
Ingredients :
1-1/2 lb. pork, cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leaf
salt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying
Method
Combine all ingredients in a big pot except
the oil and let stand for at least 30 minutes.
Place pot over medium heat and bring to a
boil.
Lower the heat and simmer covered until
meat is tender for about an hour (checking occasionally for the water not to
get dry, just add a little water each time you see its almost dry up). You may
adjust the seasoning according to your taste and liking. Drain and reserve
sauce.
Set aside.
Meanwhile, heat oil in a pan over medium
heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
Pour off all remaining oil from the pan.
Pour in back the meat and reserve sauce.
Mix for about a few minutes while scraping
up the bits on the bottom of pan.
Remove from heat. Serve hot.
I wasn’t to impressed with this dish to be honest, but I think that might have
been because I kept wanting to compare this to sweet & sour pork. However my
family liked it and they voted to give this a 7 out of 10.
No comments:
Post a Comment