This meal was inspired by the film What's Cooking........
Our FoodnFlix film this month was chosen by our founder, Heather of All Roads Lead to the Kitchen. You can learn why she chose this film and how to join by reading her Invitation Post.
Heather asked us to watch What's Cooking, a film that was released in 2000. I had never heard of this film that revolves around 4 American families of different cultures making and hosting a Thanksgiving dinner. We celebrated with African Americans, Jewish Americans, Asian Americans and Mexican Americans.
Can I just say how much I loved this film? I am so glad that Heather chose it or I may have gone through life without ever having seen it. Now, I think it will become a November tradition.
Traditions are good. I grew up in a multicultural American family. My maternal grandmother was first generation Czech and maternal grandfather, whom I never met, was first generation Swedish. My grandfather returned to Sweden while my grandmother was still pregnant with my Mom and never returned. My mother was raised by a wonderful man with the last name of Trombley and I have no idea about his ancestry.
My father's mother was second generation German and his father was French Canadian. My grandfather died prior to my birth and my grandmother died while I was an infant. So we had no cultural traditions growing up. We did, however have family traditions. Thanksgiving was a time to gather with family and friends. There was always Turkey and Stuffing. There was sometimes ham. There was always squash or sweet potatoes. There was pumpkin and apple pies. And there were parades to watch before dinner and cards to play after dinner.
Then I married into a Polish American family. Lots and lots of cultural traditions including including Polish foods served along with the Turkey and stuffing. Polish families also serve Kielbasa and sauerkraut. There is always mashed potatoes and corn. I don't think my husband ever had squash before he married me.
This film is about how 4 different families of 4 different cultures celebrate Thanksgiving. We learn that all families regardless of the culture have the same joys and fears, victories and trials, hopes and disappointments. We are all struggling with our own biases, relationships and feelings of inadequacy. And we all Love.
This film is also about differences. Differences in what we perceive as insurmountable problems. Differences in conception of what makes a family. Differences in how the same foods are prepared and differences in what foods are served during a feast.
Each family had their own spin on Thanksgiving dinner. All of them started with turkey, some of them finished with turkey. Some had to order in KFC after their turkey burnt to a crisp. But each family had a bit of their own culture and traditions included.
I took my inspiration from the Asian family, who were Vietnamese. This is not a Vietnamese dish, however it is an Asian Dish and it is often a carryout as is KFC so I am sharing it with you today.
Sweet and Sour Pork
Yield: 4 servings
prep time: 10 Mcook time: 20 Mtotal time: 30 M
Tender chunks of pork tenderloin in a sweet and sour sauce laced with sweet peppers and pineapple. This classic restaurant style recipe is better than any take out you could order and is ready faster than you could have it delivered.
- 2 eggs
- 1/4 c. cornstarch
- 1/4 c. flour
- 1 lb. pork tenderloin, trimmed, silverskin removed, cut into bite size chunks
- 3 T. water
- 2 T. ketchup
- 1 (20 oz) can pineapple chunks in natural juices, drained, juice reserved
- 1 1/2 T. rice vinegar
- 1 T. Worcestershire sauce
- 1 T. soy sauce
- 2 T. sugar
- Peanut oil
- 2 cloves garlic, minced
- 1 t. ginger paste
- 1 small onion, sliced
- 1 red bell pepper, cut into bite size chunks
- 1 lg or 2 sm carrots, cut into slices
How to cook Sweet and Sour Pork
- Whisk together the eggs, cornstarch and flour. Add the pork tenderloin chunks and stir to coat. Set aside
- In a small bowl, whisk together the water, ketchup, vinegar, Worcestershire sauce, soy sauce, sugar and 2 Tablespoons of the reserved pineapple juice. Set aside.
- Heat about an 2 inches of oil in a wok. Add the pork, in batches, cooking until golden brown and cooked through. About 4 minutes per batch, removing to a rack to drain.
- Empty the oil from the wok but don't wipe it out, leaving a film of oil on the bottom. Place back over med high heat and add the onions, garlic, ginger, peppers and carrots. Cook and stir for about 5 minutes, until fragrant and crisp tender. Return the pork to the wok. Cook and stir until combined and warmed through. Pour the sauce over all, continuing to cook and stir until coated and hot.
- Serve over brown or white rice, if desired
Sat. Fat (grams)
Property of A Day in the Life on the Farm
pork, #asian, #sweetandsour,
Created using The Recipes Generator