Okay, so yesterday I decided to try making sweet and sour pork, inspired by that game, Wuthering Waves. I’ve seen some food videos and thought, “Why not?” Let’s get to cooking!
Prepping the Pork
First, I grabbed about a pound of pork loin. I usually use shoulder, but loin was on sale. I cut it into, like, one-inch cubes. Not too precise, just bite-sized pieces.
Then, the marinade! I’m not big on measuring, so I just dumped in some soy sauce, a little bit of rice vinegar (not too much!), a dash of sesame oil, and some white pepper. I mixed it all up with my hands, making sure every piece of pork was nicely coated. I let that sit in the fridge for, oh, about 30 minutes while I prepped the other stuff.
The Veggies and Sauce
For the veggies, I chopped up a red bell pepper, a green bell pepper, and about half an onion. I also opened a can of pineapple chunks – gotta have that sweetness!
The sauce was where I got a little creative. I whisked together some ketchup, more rice vinegar, a good squeeze of honey (I like it sweeter), a bit of soy sauce, and a tiny pinch of cornstarch to thicken it up. I tasted it and added a little more honey because, well, I have a sweet tooth.
Frying Time!
Now for the fun part! I heated up some vegetable oil in my wok – you want it pretty hot, like medium-high. While the oil was heating, I took the pork out of the fridge and tossed it in a bowl with a bunch of cornstarch. I made sure each piece was covered so it would get nice and crispy.
I carefully dropped the pork into the hot oil, a few pieces at a time so I wouldn’t overcrowd the wok. I fried them until they were golden brown and crispy, which took about 5-7 minutes. Then I took them out and placed them on a plate lined with paper towels to drain the excess oil.
Putting It All Together
Once all the pork was fried, I poured out most of the oil, leaving just a little bit in the wok. I tossed in the bell peppers and onions and stir-fried them for a few minutes until they were slightly softened but still had a bit of crunch.
Then, I added the pineapple chunks and the sauce I made earlier. I stirred everything together and let the sauce simmer for a minute or two until it thickened up nicely.
Finally, I added the fried pork back into the wok and tossed it all together, making sure every piece was coated in that glorious sweet and sour sauce.
The Result
Served with some white rice, I dug in.Honestly, It was pretty good! The pork was crispy, the veggies were perfectly cooked, and the sauce was sweet and tangy, just like I wanted. Definetly going to cook this dish for my family gathering next week!
