There are a few dishes my mom would make that just bring me back to my childhood, but the one that was always a favorite was my mom’s sweet and sour pork recipe. No one else’s mom made this dish at home, which made it more unique. While we ate this year-round, we typically had Chinese food for Christmas Eve. It was a nice change of pace from all of the heavy meals consumed around the holidays.
This sweet, rich sauce made the old-fashioned way (no maraschino cherries here!) is an immediate favorite to anyone who tries it. I love carrying on this tradition and making this take-out favorite at home. My family loves it, and there is something about making your kitchen smell the same way your childhood kitchen smelled way back when.
How To :
For sweet-sour sauce, place sugar, vinegar, light soy sauce, dark soy sauce, and sherry in a heavy saucepan. Bring to boil and set aside until ready to add vegetables and corn starch mixture.
For the sweet-sour pork, cut the pork in pieces 1 to 1 ½ inch square and ¾-inch thick.
Mix salt, sugar, soy sauce, sherry, and black pepper. Add pork, toss to coat, and marinate for about 20 minutes, turning meat twice. Cut an onion in half lengthwise, and then cut into pieces 1 to 1 ½ inch long and ¾-inch wide.
Remove membrane and seeds from bell pepper, cut in 1-inch wide strips, then cut strips in 1 to 1 ½-inch diamond shapes diagonally. Cut the pineapple rings into 1-inch pieces.