Sweet and sour pork

28 Feb

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The final Chinese dish and I’m pleased to announce that the month ended on a high,  9 out of 10.

First I coated pork fillet in a batter made from cornflour and beaten egg. Then I fried the pork until golden and crispy.  I put the pork to oneside whilst I made the sauce.

Ginger and peppers were fried together for a few minutes.  Then tinned pineapple and it’s juice were brought to the boil with the other ingredients.  Soy sauce and white wine vinegar went in to give the sour, followed by cornflour to thicken.  The meat went back in to heat through.  Mr M assisted by providing egg fried rice to accompany it.

Pluses for Chinese month, food was quicker and easier to make than Indian.  Downsides,  all the frying.  Plus,  fortune cookies 🙂  Plus plenty veg.  Downer the lack of bread. So far Indian is winning,  but I feel Polish is going to put up a good fight. 

In a change to our normal routine Mr M and I are starting the month with takeaway from our local purveyor of speedy Polish noms. 

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