Kuishinbo~Meow~

I eat so much until people call me Dr. Fish Fish.

Sunday, January 06, 2008

How to make mom's version of sweet and sour pork

I took these photos for the purpose of my personal recipe. Since one of my reader, Ivy mentioned that she wants to learn too... Here I am, sharing with you all. Sorry for the lack of proper photos as it was not meant for public exposure. LOL



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Preheat oven to 350 degree F.

Cut and clean 2 lbs of pork ribs. Arrange them on the plate evenly for equal heat distribution. I use non-stick aluminium foil for cooking things in oven. It is very convenient, though a bit more expensive, but defenitely worth the value.



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Put the pork into the preheated oven for about 25-30 min. (When the meat slightly turns brown.)



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While waiting for that, about 15 min before the pork is ready, prepare 1/3 cup of raisin.





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Dice about 1/4 of red onion as shown in the picture (it is best to have whole shallot, but since shallot is so expensive in my area, using red onion is equally good.)

Prepared about 10 dried chillis without cutting. If the dried chillis have seeds inside, remember to clean them away.

Put about 1/4 cup of tamarind puree into a container or a bowl.



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Add a few cups of water in it. Squeeze the tamarind inside the water so that it immerses to form tamarind juice. (The amount of tamarind juice is optional, try to put less first to adjust the sourness. If you prefer it to be more sour, you can always add some more tamarind juice in it during the cooking process later.)



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Brown the red onion and dried chili with 2 tbspn of cooking oil.



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Add in the raisin.



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The pre-grilled pork is now free of unwanted odour. Add the pork into the pot.

Scratch the burnt part with the remaining pork juice as this is the good stuff.



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Add in the pork juice and tamarind juice (remember the tamarind juice is added according to your own like on sourness).



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Add in black soysauce to give the dark colour.



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Add in water. Once it starts to boil, turn the heat into medium low to cook for an hour until the gravy turns thick.



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Tralala~~~ there you go... a nice bowl of Sweet and Sour Pork is now ready for you to chomp down three bowls of rice. LOL

I am going to try to make this one day.

7 Comments:

At 11:43 PM, Blogger MamaBoK said...

Can i do without the chilli..?? coz' the brat needs to eat.. ;)

 
At 7:12 AM, Blogger cooknengr said...

Hey Fish Fish, looks good, btw, what kind of odor is "wanted odor"?

 
At 4:46 PM, Blogger ivy said...

FF..Thank you so much for sharing the recipe. I think I am going to get the ingredients tomorrow and try it. Will definitely let you know how it turn out. If use fresh chili can or not?

 
At 6:03 PM, Blogger fish fish said...

mamabok : I am not sure about that. You can try and let me know. Just don't put too much tamarind then.

cooknengr : Hehe... wanter odor of women are different from men. I do I know what is your wanted odor?

ivy : No problem. I hope it turn out well for you. Dried chilli will bring out the flavour better after the simmering. But you could try with fresh chili and let me know how it tastes though. ;)

 
At 6:03 PM, Blogger ivy said...

FF..I cooked it today and it tasted good. I could do better next time. I put too much tamarind juice in this time..hehe.. Once again, Arigato-gozaimas.

 
At 3:23 AM, Blogger TUTU said...

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At 11:50 PM, Blogger izumiyuu said...

http://kuishinbomeow.blogspot.jp/2008/01/how-to-make-moms-version-of-sweet-and.html
及び
https://www.blogger.com/comment.g?blogID=7498408&postID=7683897883711483135&isPopup=true
より当社宛て
http://www.a-ori.com
へ貼られているリンクは
当社の意図しないリンクである為、早急に削除してください。
「新聞折込チラシ」から発信されているリンクです。

宜しくお願い致します。

 

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