Most of my Australian friends like this classic Cantonese dish, sweet and sour pork. They just love the sweet and sour sauce that goes very well with rice. However, when they go to some Chinese restaurants, they are very disappointed. The restaurants use deep-fried fatty pork ribs, coated with an MSG-laden thick sauce.
Here’s my version that uses pork loin chops and that makes healthier, yet enjoy the classic yummy sweet and sour sauce.
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