Sweet and Sour Pork

In this picture we see most of the ingrerdients to be used in tonights delicacy from the chinese region of the Asian orient.
From Left to right, back to front and in order of color we have, White vinegar, carrot, sweet chilli sauce, soy, pork, snow peas, pepper, basmati rice, bean sproutes, cashews, a tin of pineapple (fresh is better! get fresh to be cool), spanish onion, oil, tin of bamboo shoots (fresh isnt better, trust me, or go munch on some bamboo and report back).




Here is our rice in the rice cooker, Tonight I have selected the Breville Rice Master as its the only rice cooker I have, it is best used for cooking rice, or steaming rice, which can be considered cooking too. Rice can be prepared in many ways, some using a rice cooker.




Here is my knife, for preparing of the pork, and the sharpening thing, I always sharpen my knife, cause it makes a really cool sound. It also makes the knife sharp.




Now for some reason, the picture I took of the butchered pork has not been saved or maybe I deleted it, so this is a picture of it already in my wok, its best to cook in batches, and work fast, make sure the oil is really hot and throw water in it, cause you will get burnt and it feels really cool.




Heres the pork a little more cooked, it only takes seconds, check out my elite wooden spoon, oriental asian style! great for getting your wok on, and for opening locked double doors instead of using a credit card.




Heres 2 ingrediends that didnt make the first picture, ginger and garlic, they are like sonny and cher only herbs




Heres the pork removed from the wok, check out my nasty over exposed photo, more of those to come! once you have cooked the batches you can readd it to the wok with the garlic and ginger and a little soy.




By this time, the rice will need stirring, or it will stick, or not cook properly or something like that, you must always stir everything!
If you chose to taste the rice at this time, that would be unwise.




Now we start to prepare the vegetables, all the time the wok has been heating up to stupid temperatures with nothing in it, the smoke detector has gone off and you have removed the battery.
This is spanish onion, I cut it as shown, not any other way as not shown.




I like to cut the carrot on an angle, based on pi = the square of the esophagous multiplied by c (the answer is 137)




I now add these to the wok, which is now seasoned from the burning from earlier, if you wish to test its heat, dont, you will get burnt.




Heres the snow peas and peppers, they dont take as long to cook, and you should try and keep them fairly crisp.




These are cashews, I love them, try and get unsalted, they add both flavor and texture, they can be a bit expensive but you dont need many, they dont grow on trees you know!.




I now add nearly everything to the wok, for a kaliedescope of a wonderfal array of color life and flavour!




Now is the time to add the sauces and pineapple, not too much of each, notice some are sweet and some are sour, whoever thought of the name is a genius, I think maybe Confuscius? hes definitely a geniues, he says man who speak like me is idiot.




Heres every thing in the wok, stir now, stir some more....



The rice is now ready, fluff with a fork, it really is that white!



And now we serve, plate is used here for presentation, but you can use a bowl, or eat straight from the wok, or puree for refreshing drink.