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.
5 comments:
Ah someone else who gets weird food cravings!
Oh wow! You indeed satisfied your craving.
Velva
Sweet and sour pork was one of my husband's favorite dishes. We knew a Chinese couple when in the Air Force many years ago and she gave me a nice recipe, very basic, very tasty. The pork wasn't deep fried, just pan fried and I after looking at your photo, I bet that makes a big difference flavor-wise. Yum.
Homemade is always best! Glad you satisfied your craving. :)
i can't imagine this with a pink tint to it--it looks much more appetizing this way!
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