“Sweet and sour pork is a must-order when I dine at Cantonese restaurants,” says Alice Yip, a second-year Culinary Arts student at SAIT. “It’s a signature Cantonese dish, and one of my comfort foods. But it takes quite a bit of time because you need to deep-fry the pork twice. You can substitute that with pan-fried chicken – the flavour is still there, and you will not be able to resist having it with a big bowl of rice!”
When making the sauce, adjust the sugar or vinegar to find a flavour that suits you. “Cooking should be relaxing,” Alice reminds us, “So don’t be stressed because it’s a midweek meal. Happy cooking!”
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