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Historias > Mediterranean Sweet&Sour Pork
Mediterranean Sweet&Sour Pork
Some of you think I'm a kitchen genius. Some other indeed know I am! For those who have no clue yet, and want to be educated in the healthy and tasty art of Spanish cooking, here is the first of my totally original (as in developed by myself) series of recipes.
* Today's experimental recipe:
Mediterranean Sweet&Sour Pork
I was making a plain plate of the very typical here
cerdo al ajillo (pork and garlic, fried with olive oil). I had put some onion and green peppers on it, and it seemed to me pretty Chinese food alike (you'd be surprised how different Chinese food is here in Spain ;). So I decided to go for the sweet and sour taste!
Ingredients for 2 people:
- Chopped pork, like... 200gr? (that's about half a pound)
- Half a fresh green pepper
- Salt, at your pleasure.
- A quarter of onion
- 3 pieces of garlic (
interesting fact: in Spanish, these are called "dientes de ajo", garlic teeth (does someone among my loyal public know the word for it in English? Thanks!)
- Olive oil, a lot of it (
Detalle curioso: Una forma bastante frecuente de presentar el aceite de oliva en California es en spray. Supongo que asi se gasta menos, porque es muuuuuuuuy caro)
- A tiny bit of soy sauce. Like half a supper spoon. Be careful, you soy freaks.
- Honey, a couple of spoons. You can try with a bigger amount and post here the results.
Procedure:
- Chop everything (including garlic) in smaller slices.
- Put the pork, oil, pepper, onion, garlic and salt in a boiling pan (a pan made to boil stuff ;), and start heating it.
- As the mix gets an actual food smelling, and gains a goldy color, pour the soy sauce and the honey on it.
- Stir it up (nice song!). A wooden spoon is the most genuine instrument u can use for this. Get one and impress your friends!
- Take care so that it doesn't adhere to the bottom of the pan. In order to achieve the task, just keep shaking it every once in a while, and stiring it with the cool spoon u have.
- It took about 20 minutes for me to get done. A good indicator is that you can split the pepper slices in parts by the sole pressure of the spoon's surface.
Voila! I sided it with Cous-cous (a typical arabic kinda-pasta, pretty damn easy to cook, and found in any Californian supermarket). It takes the excess of oil and gets a perfect, impressive texture.
Its taste is definitely different to Chinese food, but it was really yummy. Try it and tell me how u improved it!
2003-03-13 09:03 | 15 Comentarios
Referencias (TrackBacks)
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Comentarios
1
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De: Daurmith |
Fecha: 2003-03-13 09:59 |
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Un diente de ajo, en ingles, se dice "a garlic clove". A lo mejor pruebo esa recetita tuya...
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2
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De: Riviera |
Fecha: 2003-03-21 06:08 |
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Pues gracias por la aclaracion. Comentame que tal te sale, si pruebas la receta.
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3
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De: ole |
Fecha: 2006-08-19 01:21 |
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heheh
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