This week’s cooking club at Gilmore Park Church featured 3 dishes which require deep frying. Cora shared with us Sweet and Sour Pork, Sesame Ball (Zeen Duy) and Pumpkin Tempura.
Cora is a very experienced cook. She demonstrated great skills in the kitchen. I remember she has more than once rescued disasters during our cooking sessions. Cora also loves to share as she always bring dessert for everyone at the cooking club meeting.
I don’t usually like to do deep frying at home. Deep frying, chinese style, makes the entire home smells with an oily odor which sticks for a long time before it clears. Other than that, it’s also a waste of oil because you could only recycle it that certain number of times.
Anyway, here is Cora’s first dish: Sweet and Sour Pork. Isn’t it pretty? I like the big colorful peppers which makes the dish soooooo inviting.
- 2 lbs pork butt, cut into cubes, trimming excess fats
- 3 bell peppers (different colors), cut into diamond shape.
- 1 can pineapple ring (cut into quarters)
- 2 to 3 tablespoons of light soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- white pepper
- 12 tablespoons self rising flour or
- 12 tablespoons all-purpose flour + 1 tsp baking powder + 1/4 tsp baking soda
- 3 tablespoons glutinous rice flour
- salt to taste
- pineapple juice
- white vinegar
I’m afraid that some of the ingredients do not have the exact amount as Cora cooks by feel and not direct from a recipe. What can I say … she’s an experienced cook.