and the pork is crispy, people....CRISPY!
Now it's been a month since I posted. I've been cooking, though. Pretty decent stuff even (and a couple disasters of course) that I will be sharing.
We've also been busy road-tripping!!
Made a trip out to Denver over Labor Day weekend,
which was a blast!!
We stayed at a very nice hotel.
It was super nice and
Yeesh, you guys are soooo judgey.
Actually, we stayed at a Marriot in the
Denver Cherry Creek district and it was nice.
The other motel picture was taken in Nebraska or somewhere off I-80 in Colorado...can't remember.
I did think it was cool, though.
okay, it was just scary.
Know what wasn't scary and was completely adorable and who loved me as much as I loved her?
I sat on the floor and this girl leaned into me and let me pet her endlessly.
She is 14 years old and was recuperating from several surgeries of which she wasn't expected to survive.
Oh she was a sweetheart and her human parents love her beyond words.
Okay, so besides visiting doggies at Denver antique shops and taking pictures of seedy motels along the way,
we've also been busy getting these vehicles
ready for listing...
This is the Impala we drove out to Denver and back.
2005 Chevy Impala 132k $5685
let's get back to this super yummy
Sweet and Sour Pork!
This recipe is from the food website
Here's the fixins for this delicious and crispy (if you do it right) Sweet and Sour Pork.
Also know as rice wine.
Rice wine is NOT rice wine vinegar, it's an actual wine. This little bottle was $2.50 at the store. If you can't find sake (rice wine), use sherry.
2. Oyster Sauce.
It's in the Asian aisle at your grocery store.
3. Plum sauce.
Again, this is in the Asian aisle at your grocery. Hy-Vee carries both oyster and plum sauce.
Straight outta www.rasamalaysia.com
Rasa Malaysia has excellent, authentic recipes, check it out!
INGREDIENTS:1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
1 teaspoon soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1 teaspoon cooking oil
1 small pinch of salt
SWEET AND SOUR SAUCE:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
METHOD:Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.
Click HERE to go to the Rasa Malaysia website to print off the recipe.
My usual go-to is avocado oil. Avocado oil is a high heat oil just like canola, only healthier, EXPENSIVE, but healthier I guess.
You can't really use olive oil for this recipe.
The coating on the pork will burn as olive oil is not a high heat oil.
The pork tenderloin I bought was $10.99/lb.
I don't ever really buy pork tenderloin so I don't know if that was high or what for that cut of meat.
Ketchup is the base.
Can you believe it??
Also double the amount of the
sweet and sour sauce.
You will thank me later.
This is water, flour, corn starch, baking soda, egg, oil and salt.
Chop the peppers, garlic, scallions
Now I went ahead and made up some long grain brown rice in chicken broth.
Things are going to go quick now, so
the marinated, battered-up pork
in the frying oil.
BTW, I didn't put much oil in the pan, maybe just 1/2 cup.
cook until golden brown
Make certain the pork is at least 160 degrees....
...and let them drain on paper towels.
See how they look crunchy here???
throw them into a dish for safekeeping...
sweet and sour sauce
Now lets get started with the veggies and pineapple,
but first brown up the garlic...
Stir fry until just about ready....
Here's the straight scoop though....
and DO NOT add the sweet and sour sauce into the veggies either.
Keep everything separate like this IF you like crispy pork.
NOW plate up your dish with rice, pork,
then veggies and pineapple...
See how crisp everything looks...
you can drizzle that sweet and sour sauce on.
Look at the crispy pork and vegetables,
the sweet and sour drizzled sauce....yum!
This is a perfect Sweet and Sour Pork!!
And because we did not saute everything together in a pan,
everything turned out crispy!
Just click over there to print off the recipe!
Okay, now lets get back to Denver for a minute...I just want to show you a few things.
antique shop directed one up some stairs in the very back of the building.
Always up to an antique challenge,
Tim and I
I was going to LOVE this place!!
after antique aisle...
Tim did buy a few things there, including this carrying case with mainly Lesney Matchbox cars.
There's a ton of bike shops in Denver.
I had to hit every record store we came by.
ate a ton of super excellent fresh food...
of our favorite people.
One of the restaurants we visited is a very popular
farm to table restaurant called
Old Major's owner/head chef was raised on a family farm in Iowa.
Their building clearly pays homage to Iowa farming with the logo or at least to the fantastic pork dishes they make there.
The restaurant sits right in the middle of a quirky, interesting residential district that has been renewed.
The rehabbed houses are so cute with lots of character and color.
As we were leaving the restaurant, I heard some loud music playing down the street.
We walked to where the noise was coming from and lo and behold, right smack in the middle of the district was this service station. Of course I had to take a picture!
Okay gals and guys,
tis all I gots for today!
Gotta get back to work,
there's a super duper nice 2006 Grand Prix waiting for me to button up the detailing and take pictures of it.
Thanks for checking in!!! I've been making a lot of dishes from more recipes so I'm looking forward to sharing them with y'all!
Have a great Monday and we'll talk at ya soon!!