MY COOKBOOK

MY COOKBOOK
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16.1.10

SWEET AND SOUR PORK



Back in the days when best friend Ann Eggleton doused ketchup all over everything, including Chinese food, I used to think it a sacrilege. Then I found out ketchup is a Chinese invention and not the North American icon I thought it was. So here is North American Chinese food in a ketchup sauce and it’s pretty darn good and tasty. And yes, the recipe is Ann’s.

400 g boneless pork, cubed
1/8 cup flour
1/2 cup sugar
1/2 cup ketchup
1/2 cup vinegar
oil for deep frying
1/2 bell pepper, diced

• Heat the oil in a heavy pot.
• Place the flour and meat in a plastic bag. Shake to coat.
• Drop the meat, a few at a time, into the hot oil.
• Deep fry meat VERY crisp.
• Take out meat with a slotted spoon and drain on paper.
• Place equal amounts of sugar, ketchup and vinegar in a medium saucepan.
• Bring contents to simmer.
• Add the crispy fried meat chunks and heat until the sauce bubbles.
• Place a lid on the top and let it sit for 15 minutes.
• Add the chopped bell pepper and combine.
• Serve sweet and sour with rice.
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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