Monday, 16 July 2012

Stir fried Pork with Egg Fried Rice

Having roasted a pork joint yesterday and not eating it, due to a large lunch, we are tucking into pork again tonight.  We're keeping with the oriental theme from yesterday too.  To keep yesterday's meal light we had a Japanese pork and miso soup.  Tonight we're having a Chinese inspired pork stir fry.

We are lucky in Leeds to have a couple of decent Chinese supermarkets.  We use them both for basics like soy sauce and noodles but we often go off piste and buy something just because it looks interesting.  This is a method of shopping that can go either way.  We have faced the horror of mystery Chinese sausage and almost lost our taste buds to a Thai curry paste that was so hot it made our tongues sweat.

At the other end of the scale, we have discovered the best black bean sauce known to humanity and we came across the sweet vinegar sauce that we used for tonight's meal.  A couple of tablespoons of the sauce were added to fried pork and vegetables to make a sweet/sour glaze.  I served this on a mountain of the best egg fried rice that I have ever cooked.  If I wasn't so full I could happily have eaten the whole thing again.

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