This Filipina Mom Cooking Series # 1: Sweet and Sour Pork

Among my sisters and I, I am the late bloomer when it comes to cooking. It was not my forte before. I hated it and cooking hates me back, kahit nga sinaing at pritong itlog nasusunog ko pa dati!

But that has long changed when I got married and had kids. I made sure to learn how to cook so I can prepare healthy meals for my family.

I like watching cooking shows and follow videos on You Tube and recently, I was introduced to Chef Tatung. I am a new follower of his Facebook page and I like how easy to follow his videos are. Johan like Chowking’s Sweet and Sour Pork, so, I decided to follow Chef Tatung’s video on how to cook Sweet and Sour Pork.

I made my own measurements since I am cooking for only four people – myself, the husband, Johan and Jeron.

How to cook Sweet and Sour Pork

For the marinade:

  • 1/2 k Pork Kasim
  • 3/4 c Soy Sauce
  • 5 cloves of garlic, minced
  • 1 c flour
  • 1/4 c cornstarch
  • 1 egg
  • 1 tsp baking soda

One tip I learned from Chef Tatung’s video, to make the pork tender, add a bit of baking soda to the marinade. Combine all ingredients in a bowl and set aside. I left this for 30 minutes.

For the sauce:

  • 1 carrot, cut into florets
  • 1 white onion, sliced
  • 1 red bell pepper, sliced
  • 1 c brown sugar
  • 1/2 c white vinegar
  • 1/4 c banana catsup
  • 1 small can pineapple chunks (set the syrup aside)
  • salt and pepper to taste

Instructions:

Marinade the pork for 30 minutes. Leaving it overnight is better, according to Chef Tatung. Heat oil in a pot, I set the temperature at 220°, I am using an induction stove btw. To test if oil is hot, throw in a pinch of salt and if it sizzles, your oil is ready. Deep fry the pork, making sure they don’t stick together until golden brown. Set aside.

Prepare the sauce. In a bowl combine all the brown sugar, cornstarch, white vinegar, banana catsup, and the syrup of the pineapple chunks. Add salt and pepper to taste. In a frying pan, put a little oil and stir fry the carrots, onions and bell peppers. I did this for around 2 minutes so I don’t overcook the vegetables. Pour in the sauce and cook until it becomes thick. Set aside.

Chef Tatung suggests to make the pork crispier, double fry it in higher temperature. So, I used the same oil I used earlier for frying, set the temperature to 240° and fried the pork for around 1 minute this time. After frying, put the pork in the sauce and toss.

The verdict? The kids loved it! Johan had a 2nd serving of rice because according to him it is really good. He even wants to have that for dinner! Yay, less cooking for me!

The husband is still sleeping, as of this writing, so I will find 0ut later it it passed his taste buds as well. But, so far, so good!

This recipe will definitely become a staple on our family menu.

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