Aliettdb's thịt xốt chua ngọt và vải

[khiemtran]

Sweet and Sour Pork with Lychees, courtesy of aliettedb. Recipe here.




Surprisingly, this time I actually kept more or less to the written ingredient list (I did miss one spoon of sesame oil from the sauce).

Here's the meat being marinated.



And the sauce ready for use. Note that the instructions said to crush the garlic "lightly" and I may overdone it a bit. When I crush something, it stays crushed. Which was fine until I came to the part where it said "if you can, remove the garlic"...



Frying the pork.



And here's where I remembered I hadn't actually bought the lychees yet, so I had to put everything into the fridge while I ducked out to the shops...



And, finally, putting in all together.



I think I botched the frying a bit and it came out a bit gluggy in the end. Still tasted fine though. As aliettedb said, it is very rich, so we had it with kailan and a pork and radish soup. Perfect for a cold winter's night!

Comments

[rymrytr.livejournal.com]

I was watching a Television Cooking show. The host was in Thailand, at a restaurant where they had no electricity. He chopped some pork, using two cleavers, quicker and finer than we could do with a Food Processor! :o)

The Chef lightly mashed two cloves of garlic and when he finished making the sauce, he removed that garlic!

Your stuff in the picture makes me hungry! Looks good.

[khiemtran.livejournal.com]

Yes, I've seen people do that with two cleavers, but I can only manage one and I'm lucky enough if the pieces of meat all come out roughly the same size....

[asakiyume.livejournal.com]

I saw this recipe when she posted it, but was put off by her warning that it took a long time. However now I'm rethinking....

[khiemtran.livejournal.com]

It took me about an hour and forty-five minutes, but I probably rushed the frying a bit. That's if you exclude the walk to the shops in the middle.

[aliettedb.livejournal.com]

Ha, thank you for the detailed picture process, it's awesome! Glad it went well (the frying to keep them crunchy was the main reason it took me such a long time to fry my pork...)

[khiemtran.livejournal.com]

Thank you for the recipe! I have seen the double frying recipe, but I've never bothered doing that. Unfortunately, Liem, who doesn't like pineapple, also announced that he didn't like lychees either. But he ate the pork, at least...

[aliettedb.livejournal.com]

Ha, glad I'm not the only one (I felt like such a slack, but I'd already hit the hour mark...). Sorry to hear about the lychees--you can try other fruit like rambutans, though he might just not like them as well!

[asakiyume.livejournal.com]

I made this last night! It was a huge success and delicious. And it's thanks to your having made it that I tried. Now to go leave a comment of thanks on Aliette's blog as well....