That Viral Dubai Thing.

I don't even know how to start this blog, or if I should even be doing it, but I'm trying to be consistent. Aaaand I've decided that Sunday should be blog day for now.

What does one blog about tho? I'm not even sure what this is yet. I know what I think I want it to be but we shall see where it goes.

Sooooo. I guess I'll just post a few highlights of what I did this week and call it a day.

First up, I have been part of a meal train and this week was Sweet n Sour Pork. Such an easy thing to make at home but deep frying in a pot on the stove can be super dangerous.

If you don't have a thermometer you probably shouldn't risk it.

A super quick n easy Sweet n Sour Sauce:

In a small pot add:

½ cup white sugar

¼ cup brown sugar

⅓ cup apple cider vinegar

¼ cup soy sauce

3 tbsp ketchup

3 tbsp cornstarch

⅔ cup water

** Drain the juice from your chunky pineapple and add in as well. This is the flavour saver- the not so secret ingredient per se.

Turn on medium heat and stir until it thickens and comes to a boil. It needs to boil for the cornstarch to cook. You'll know it's ready because it will lose the cloudy look and become clear. Then throw in your pineapple.

Now- taste your sauce.

Too sour? More sugar.

Not quite sour enough, little splash more cider. Missing that oomph? Touch more ketchup.

You can spend alllll day doing this so sometimes you just have to walk away for a bit. Trust me.

I often will lightly sautee some onion and peppers and toss those in with the pineapple.

Add your fried pork and serve over rice.

Yummmmmmmmm.

IF you plan on frying pork, here ya go:

Cube your pork. 1 inch cubes is best.

Note: You can use pretty much any pork but something with some fat is best. Remember, nothing about this meal is really healthy so don't start worrying about lean cuts of meat. If you wanted a healthy meal you wouldn't be making this. This right here is a feel good and be happy love life kinda dinner.

Side note: I like to marinate in some soy sauce and chopped green onion.

When you're ready to fry, SAFETY FIRST. This meal is absolutely not worth burning your house down. Make sure you use a pot that is tall enough that when you add your pork, it doesn't boil over. Frying oil rises significantly.

Heat your oil to a solid 350°. Remember to use the thermometer. I keep mine in at all times. Yes it gets in the way, but it is what it is.

While your oil is heating up (vegetable oil, canola oil, grapeseed oil- you do you boo but don't waste an expensive olive oil is all I'm saying) add an egg white to your pork and mix the crap out of it. Make sure each piece is well coated. I prefer to do this in a large Ziploc bag but that's just me. Once well coated you will need to thoroughly toss each piece in cornstarch, or a mix of cornstarch and flour. It's important that each piece is well coated but doesn't need to be thick. A light coating will taste better.

So now your oil is ready. Verrrrry careful add your pork, a few pieces at a time so they don't clump. Don't overcrowd your pot. Do it in batches. Pay attention to your oil temperature AT ALL TIMES.

Depending on the size of your cubes, it should be anywhere from 6-8 minutes. Check your pork with a thermometer or cut it open. It needs to be at least 145°. Pork can be eaten a little pink but remember, better safe than sorry.

Use a slotted spoon to remove the pieces.

Toss it with the saucy sauce and enjoy!

Tip: when your oil has cooled, grab a large mason jar and put a piece of cheese cloth over the opening (hold in place with an elastic band) and strain your oil for the next time!

Now, about that Viral Dubai Chocolate. Somehow I got sidetracked so I guess I'll write about it some other time.