I´m the only daughter in my family of 5 brothers. As I was growing-up, I had the chance to see how my mom cooked....not that it was a privilege in my early teenagers days, but I seemed to have enjoyed it seeing how food was being processed.
While my girlfriends enjoyed playing outside, I was in the kitchen helping mom peeling potatoes & carrots, seeding the bell peppers, my mouth stuck with matchsticks to prevent teary eyes while cutting the onions...it´s the paraffin that creates a chemical reaction against the sulfuric acid of the onion, I was told. There are actually other methods to prevent sobbing sessions when cutting the onions...like, peel its skin under running water.. or have an exhaust fan running towards the onions while peeling and cutting them, that way the sulfuric acid is being scattered away from you.
My recipe below is a deviation of the sweet and sour pork filet being offered in a chinese restaurant, my mom´s version simply calls for more vegetables where the meat isn´t coated with flour... here´s how I did it....
Ingredients
- 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
- 2 tbsps table vinegar
- 2 tbsps soy sauce
- 1 tbsp cornstarch
- 2 cloves garlic, crushed
- Coarse salt and ground pepper
- Vegetable oil
- 2 medium carrots thinly sliced and then cut into elongated 2 cm x 2 cm strips
- 300 gramms of pork filet cut into thin strips ( see photo above)
- a bunch of spring onions, cut into 1-inch lengths
- 1 each red & green bell peppers cleaned from seeds, cut into 2-inch pieces
- 1/2 head of broccoli stripped into flowerettes
Instructions:
In a small bowl, stir together 1/2 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
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