Chinese -style bitter pork recipe and Chinese joke

Cool recipe for sweet and sour pork in Chinese style.

I'm not going to tell you the story because it's very late and I want to go to bed. Don't be picky.

If you want, I'll tell you a fabulous Chinese joke:

– The curtain opens and a Chinese man appears playing a harp.
– What's the name of the actor in the play?
– Chinese harp.

Consider yourselves served.

About this Chinese-style sweet and sour pork recipe

This sweet and sour pork is a dish I loved. I always wondered how they gave stir-fried meats that special, glossy shine. Eureka! It's the marinade I'm going to tell you about next.

If you're afraid of sweet and sour, I'll tell you that even though it contains sugar, the dish isn't very sweet and sour; it just has a hint of sweet and sour, quite characteristic of Chinese food . Or at least the Chinese food we eat in the West.

If you're NOT afraid of sweet and sour, I'll tell you that the original Chinese recipe for this sweet and sour pork includes diced pineapple as part of the recipe. If you're up for it, go for it.

Ingredients

For 2 portions

• 2 thick, tender pork steaks (in my case, I used ♥ pork shoulder ♥. I don't recommend using rib-eye or other lean cuts, as they will turn out dry, which isn't the idea)
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 onion
• 2 garlic cloves
• 2 ginger slices
• 2 Zapallitos
• 1/2 cup of soy sauce
• 1/3 cup of water
• 1 CDA. of maicena
• 1 tbsp brown sugar (can be another type of sugar)
• 4 tbsp. vinegar (any vinegar)
• Optional: mushrooms, diced pineapple or other vegetables.

Chinese Style Sweet and Sour Pork Recipe

cachi chien

1. Cut the pork into bite-sized pieces so that it doesn't have to be cut later.

2. Mix the half cup of soy sauce with the 1/3 cup of water and the tablespoon of cornstarch. Dissolve the cornstarch well. This is the marinade for this sweet and sour pork.

3. Marinate the pork pieces in this mixture. Cover with plastic wrap and refrigerate for an hour, or while we prepare the rest of the ingredients.

4. Cut the vegetables into large chunks and roughly chop the garlic, not too finely. Grate or finely chop the ginger.

5. Drain the marinated pork, but don't discard the sauce, which we'll use later. Heat a little oil in a deep frying pan (or, better yet, a wok if you have one) and brown the lightly drained pork pieces until golden brown on both sides. Remove and set aside on a separate plate. By the way, the divine pan is Japanese, one of these ceramic pans from Lecuine.

6. Add the chopped vegetables to the pork pan. If necessary, add a little oil. Sauté, stirring constantly. They shouldn't be overcooked; they should be tender, al dente.

7. Mix the vinegar with the tablespoon of sugar and dissolve.

8. Once the vegetables are very al dente, add the reserved pork. Stir and add the vinegar and sugar mixture. Cook until the vinegar reduces and the strong odor stops, stirring almost continuously.

9. Serve hot, accompanied by white rice (in this post you can learn how to make the perfect white rice ).

And here is my sweet and sour pork

look at that shinerrr