Finally spring is around here everyone, I’m so glad to announce that ^^ Actually winter in Lyon is not that horrible, it was okay even though we had to suffer some crazy windy and cold days, and some snowy, but I just don’t like winter. I don’t like to put on layers of clothes and walk around like a real snowman (no, snowgirl to be exact 😉 ), with my hands in the gloves and my head in a huge wool beanie, sometimes I can’t even see anything around because of it haha My favorite season of the year is autumn, and surely, spring comes next. What’s better than wandering around my beautiful city in a sunny day, with the blue sky, oh, and how I miss the sun-feeling on my skin, it’s been such a long time. So for everyone who loves spring like me, congratulations, we’re now in the best moment to celebrate it !!!
Spring just makes me too excited, and one more thing: we can
finally forget the soups and stews for a while, their glory time should come to an end and let some colorful, spring-inspiring dishes replace. And when it comes to something like that, my first idea is always a sweet and sour dish. It’s flavorful, colorful and matches with almost every kind of meat. You can make Sweet and Sour Pork like me, or sweet and sour chicken, prawns, and of course, fish, there’re many choices depending on your liking. Today, for the beginning of a the spring dishes’ series, I will begin with just a simple recipe, Sweet and Sour Pork, I hope you will like it as I did and find for yourself some ideas for this gorgeous season of the year 🙂
600 grams pork, cubed
1 green bell pepper, diced
1 red bell pepper, diced
2 medium onions, thinly sliced
2-3 cloves garlic, finely chopped
3 tbs soy sauce
1/2 tsp pepper
2 tbs all purpose flour
2 tbs fresh water
1 large egg
Sweet and sour sauce
5 tbs ketchup
2 tbs soy sauce
6 tbs fresh water
1 tbs vinegar
2 tsp white sugar
1/2 tsp black pepper
1. In a large mixing bowl, marinate the pork with soy sauce and 1/2 tsp black pepper, set aside for 15-20 minutes.
3. Whisk the ingredients of the frying batter to form a thick batter. Pour it into the marinated pork, stir well until coated. Heat a large frying pan over medium high heat, put in 2 tbs vegetable oil and pan-fry the pork until browned all sides. Transfer to a plate and drain on paper towels.
4. Heat a pot or a deep pan over medium high heat, add 1 tbs vegetable oil and sautee the onions and garlic until fragnant and aromatic, in about 3-4 minutes.
5. Add the diced bell peppers, continue stirring in about 2-3 minutes until soft, the pour in the sweet and sour sauce. Season with salt and pepper if needed.
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2013/03/13/thit-lon-sot-chua-ngot/