(828) 526-0173 | [email protected] | Copyright 2024 – All Rights Reserved.
Sweet & Sour Sauce Recipe
Written By: Jenny King | Issue: 2015/04 - April
Are you one of those folks who enjoy browsing for recipes?
Thought so.
This month, we’re beginning a new feature just for you — Recipe of the Month. Every issue will feature someone from the Highlands and Cashiers areas offering one of their own special tastes.
Not a restaurant – one of your friends and neighbors. This month we spoke with Highlands’ mayor Patrick Taylor.
Hailing from Valdosta, Georgia, Mayor Taylor is a world traveler. He was invited to teach for a semester at Nanjing Normal University in Nanjing, Jiangsu province, China. This was in 1990, nine months after the Tiananmen Square protests. As the only American at the university, Taylor was treated as if he had achieved diplomatic status! He was given an opportunity to experience Chinese culture in ways that few foreigners are allowed. One of the most significant influences was that of Chinese cuisine.
He has refined the art of Oriental cooking and is now sharing one of his specialties for us.
Taylor’s Famous Sweet and Sour Sauce for Fish and Pork
4 tbsp Sugar, raw unprocessed preferred
1/2 cup Red Wine Vinegar
3 tbsp Pineapple Juice or Lime
Juice
2 tbsp soy sauce
1 cup Chicken Stock or dissolve
1 Chicken Bouillon Cube in 1 cup hot water
2 tsp Cornstarch dissolved in
1/4 cup of water
4 to 6 drops Hot Sauce for spicy flavor (optional)
Add 1 diced Spring Onion, 1 sliver of Diced Red Pepper, ¼ diced Carrot, and 1 crushed Garlic Pod. Bring the liquid stock and ingredients to a boil for three minutes, then lower flame to simmer. Sample prior to adding cornstarch mixture. Add more Sugar and Red Wine Vinegar to taste. Stir until sauce thickens.
For Fish:
Grill, bake, steam, or fry your favorite fish. Pour the sweet and sour sauce over fish just before serving.
For Pork:
Using a slow cooker, take thick pork chops or pork loin and season with your own favorite spices. Cook on low for 4 to 6 hours. Pour the sweet and sour sauce over the pork in the pot 15 minutes before serving, or pour it over the pork just before it is served.
Mayor Taylor says this should make about two cups and could probably be refrigerated for a week, although he never has any left over!
