I know that you wonder what SSP is. You are paying attention now.;) SSP is sweet & sour pork for short. I remember eating this recipe for the first time in my life in Constanta in a Chinese restaurant and loved it to bits. When I discovered it in the “Original card from “Delicious Meals Made Easy” I was very happy. I had the chance to cook it anytime I wanted. Of course, I made it in London the first time.
Why are Chinese or Thai or Japanese or other Asian recipes so easy to cook? I have no ideea but I like it. I would cook with a wok everyday, provided I have the ingredients and resources. I had this chance once, I took it and all I can do now is talk about it.
Sweet & Sour Pork
- 2 tbsp light soy sauce (you may find it in Bucharest in a Chinese shop, or else, any soy sauce will do)
- 2 tbsp rice wine or sherry
- 2 cloves garlic, crushed
- 2,5 cm (1 in) piece root ginger, peeled and finely grated
- 450 g (1 lb) pork fillet, cut into 2,5 cm (1 in) cubes
- 1 tbsp cornflour (or flour)
- 2 tbsp rice vinegar (again, may be in Bucharest or try with plain apple vinegar)
- 2 tbsp tomato sauce
- 3 tbsp clear honey
- 2 tbsp vegetable oil
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 175 g (6 oz) mange tout, topped and tailed (I think you can replace them with broccoli or other pods, as I haven’t seen here them yet, but they are excellent. Too bad)
- 227 g (8 oz) can of pineapple chunks in natural juice (optional, for a fruity addition)
- Mix soy sauce, rice wine or sherry, garlic and ginger. Add pork, cover and marinate in the fridge for 2 hours. You can leave them longer, from the evening until the next day, if you like. Just remember that it smells quite strongly, so cover it well.
- Drain pork in a sieve, reserving the marinade. Stir cornflour, rice vinegar, tomato sauce and honey into reserved marinade.
- Heat 1 tbsp oil in a frying pan or wok. Add pork and stir-fry over a high heat for 5 minutes. Remove pork from pan with a slotted spoon.
- Heat remaining oil in pan or wok. Add peppers and mange tout and stir-fry over a high heat for 2 minutes.
- Add marinade mixture to pan or wok and stir until thickened. Add pork and cook for further 1 minute, stirring constantly. Breathe in the smell!
- Serve with the savoury basmati rice or Chinese noodles. Any noodles will do. Delicious!