Recently I have been craving vulgar, bright pink, gloopy, old-school sweet and sour pork. We're not eating out much at the moment, so I knew I was going to have to make it myself, to satisfy the craving.
Only trouble is, that most of the recipes that came up in my search were "improved" stirfries of lean pork fillet with a bit of pineapple and soya sauce. Not at all what I was after. It had to be deepfried and probably contain ketchup.
I turned, of course, to the Australian Women's Weekly.
I didn't make it exactly as written - I thought adding mushrooms sounded weird and there was way more meat per portion than necessary, so I increased the red peppers, decreased the meat and added some chilli for a little kick. It was just what I needed. Less pink (I couldn't bring myself to add food colouring) and less aggressively sugary and acidic, it had all the charm and comfort of the gloopy original, but, even though I say it myself, a bit nicer.