甜酸咕嚕肉 Sweet and Sour Pork

孩子們都畢業了。兒子的典禮已在六月完結，女兒的大學則在上週才舉行。

我們從倫敦回來，兒子已回曼城。走進他房間替他收拾，便看到他兒時最心愛的三個睡伴：他出生後我們買給他的小藍毛熊，那隻耳朵是 rattle 的小笨象和別人送他，被他弄去了一隻眼晴的黃色小兔熊；排排地坐在椅上。

之前一晚他把它們從櫃內取出，拍下相片，印成小照，放進口袋內的皮筴裏。他說年紀這麼大，不好把它們帶在身邊，帶張圖片好了。我點點頭，兒子明白我的意思，他給我緊緊的一抱 ...

Our children have both graduated now, and our son has gone back to Manchester.

When we came back from London after our daughter's graduation ceremony, I went to tidy up his bedroom, and saw that three of his favourite soft toys were still on his chair.


He'd got them out of the cupboard the night before; his first little blue bear; a small yellow rabbit with one eye missing;  and a big elephant with a rattle ear - all sitting side by side.  He took a picture of them to put inside his wallet, saying he wanted to take it with him to keep him company。I nod, my son understood, he gave me a big hug ...

女兒和我一起去買菜弄飯。出門時踏著早秋的朝陽，迎著微拂的冷風。那感覺，不就像十九年前，我們帶她上幼兒班的第一天嗎？

也是這個月，這個季節。年青爸媽的我倆，挽著幼年兒女的小手，帶他們上學去 ...

Daughter and I went to do shopping for food to make dinner.  The early autumn air was slightly chilly and fresh, the morning sun shining but not very warm.  It felt exactly the same as the morning 19 years ago when we took her to start the  first day of nursery.

The same month, same season.  As young parents, our little children in our hands, taking them to school ...  

飯後女兒清潔碗碟。我靠窗坐下，一杯熱茶已送到我手中。

再過兩星期，女兒回倫敦後，誰會這麼體貼地記著；我在甚麼時候，愛喝那樣的茶 ...

After dinner, daughter tidied up the dishes.  As I sat by the window, a warm cup of tea was gently put into my hands.

Two weeks from now, after she has gone back to London, who will be so attentive, knowing when I drink which type of tea ...

那天午餐，弄了個老公和他們兩兄妹都鍾愛的甜酸咕嚕肉。

The other day, I made sweet and sour pork for our lunch, my husband and the children's favourite.

用薑葱蒸了尾魚。

I also steamed a fish.

配碟油菜。

Served with some vegetables.

滾了個最方便的南瓜、紅蘿蔔、馬玲薯、番茄、洋葱、薑和瘦肉湯。這麼簡單的一餐，他們都吃得很愉快。

Made a quick broth with Squash, carrots, potatoes, tomatoes, onions, ginger and pork.  They seemed to enjoy the meal very much, even though it was just a few simple dishes.

答應大家咕嚕肉的食譜，因為忙了幾天，現在才寫上，讓你們久等不好意思！

The Sweet and sour pork recipe that I promised to write is now finished.  I've been so busy in the last few days,  sorry if I've kept you waiting.

甜酸咕嚕肉

( 4 人份 )

材料：

• 1 吋左右厚度的梅頭豬肉  4 小件切成 1吋 x 吋半方塊
• 雞蛋 2 隻打勻，
• 生粉 1 大碗
• 洋葱半隻切角
• 薑指頭般大去皮切片
• 蒜頭 2 粒剁茸
• 青椒、紅椒各半隻切角
• 菠蘿角2 湯匙
• 白醋 6 湯匙
• 水 12 湯匙 
• HP sauce ( OK sauce, brown sauce ) 4 湯匙
• 茄醬 Tomato ketchup 4 湯匙
• 糖 6 湯匙 ( 隨個人愛甜口味加減 )
• 生粉水作勾芡用
• 向日葵瓜子油 1 公升瓶裝

醃料：

• 鹽、糖 各1 茶匙
• 生抽 ( 醬油 )  2 茶匙
• 胡椒粉半茶匙
• 麻油 2 茶匙
• 酒 2 茶匙
• 生粉 1 湯匙

Ingredients:

• 4 one inch thick pork shoulder steak, cut into 1" x 1 1/2 " square pieces
• 2 eggs beaten up, 1 big bowl cornflour
• 1/2 onion, cut into small squares
• 1 thump size ginger peeled and sliced
• 2 clove garlic minced
• 1/2 green pepper, 1/2 red pepper cut into small squares
• 2 tablespoon pineapple chunks
• 6 tablespoon white vinegar
• 12 tablespoon water
• 4 tablespoon HP ( OK )sauce
• 4 tablespoon Tomato ketchup
• 5 - 6 tablespoon sugar 
• Cornflour and water for thicken the sauce
• Sun flower seed oil for frying  

Marinade:

• 1 teaspoon salt, sugar each
• 2 teaspoon light soy sauce
• 1/2 teaspoon ground white pepper
• 2 teaspoon sesame oil
• 1 tablespoon cornflour  

做法：

咕嚕肉

1. 將切了角的梅頭肉用醃料拌勻醃半小時。生油倒進煲內，預熱油煲。
2. 將雞蛋倒進醃肉內拌勻，再傾進生粉。每塊肉丁撲上生粉後取起排開備用。
3. 油沸後轉中火，把已撲生粉的肉塊分兩次落鑊，每份用中火炸至略為脆硬，撈起，再把其餘 1 份炸完。
4. 再燒滾油，把炸好的肉塊再分兩次下煲重炸，每份炸至略呈金黃後用鋪了厨紙的碟承起備用。

Directions:

Sweet and sour pork

1. Place the pork in marinade for 30 minutes.  Pre- heat the oil in a large sauce pan. 
2. Mix the meat with the beaten egg, pour in the cornflour.  Making sure each piece meat is covered in cornflour.
3. Turn oil to medium heat after it's boiled.  Fry the pork in two batches, fry till the meat have gone slightly crunchy, take them out.  Finish frying the other half portion of meat.
4. Heat up the oil again, put the deep fried pork back in the sauce pan, fry each half of the batch again until golden brown. Take them out onto 2 plates lined with kitchen paper to absore the oil.

咕嚕汁

1. 鍋 ( 因為甜酸汁是酸性，最好用不銹鋼鍋 ) 燒紅，下油 2 湯匙，先下洋葱和薑爆香；再下蒜蓉，改中火爆香後，加入青紅椒炒香。離火用筷子夾起青紅椒備用。
2. 下水進鍋，大火燒沸。加入醋、HP sauce 、茄醬和糖，煮滾後過篩倒進另一隻鍋去。下菠蘿塊，青紅椒，再沸後將芡水逐少倒入勾芡至稀稠適度。
3. 把炸好的咕嚕肉落鍋兜炒至收汁，即可上碟。

Sweet and sour sauce

1. Heat up a frying pan, add 2 tablespoon oil, fry the onion till soft, add the ginger; follow by minced garlic, change to medium heat after a couple of minute. take the pan away from heat, pick up the peppers and leave them to one side.
2. Add water in pan, bring to boil.  Add vinegar, HP sauce, Ketchup, heat up then strain through a sieve into another pan.  Put the pineapples back, add the peppers.  Bring the sauce back to boil, then thicken with the cornflour and water mixture.
3. Put the deep fried pork into the sauce, stir fry them until the sauce reduced, then is ready to serve.

炸油的事後處理

• 用過的油只須用乾淨的密篩過瀘餘渣後，倒進乾淨的瓶子裏蓋密，用來炒餸煮菜便行。

How to deal with the used frying oil

• Strain the oil through a clean mesh sieve into a clean jug, pour into a clean dry bottle when cool, and cover tightly, the oil can be used again for cooking. 

這道每次去酒樓菜館多少都會點的小菜。既然一家人都愛吃，為甚麼不在家自己動手？朋友到訪，也可以大展身手呢！

This is one of the most popular dishes in a Chinese restaurant.  Since almost everyone in your family would love it, why not make it at home?  So when you have your friends over for dinner, you can show off  your skill by serving a plate of these super delicious sweet and sour pork!