Wednesday, September 21, 2011

Sweet and sour pork

This is my third attempt on sweet and sour pork and I think I finally got everything right! Honestly, I LOVE this dish but I hate how deep frying uses so much oil and makes the whole house smell of oil even after I've mopped the floor and aired the place. Haha it's good there's a big deterrence or I might just cook this dish every week!

I followed this recipe minus the pineapples. Batter was good, not too thick. The sweet and sour sauce would have been perfect if I added pineapples. And thanx to Luz for sharing the 'magic deep frying temperature' of 180 deg C. Batter is crispy and golden brown, meat is cooked, soft and tender.

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