This week Janine welcomes back journalist and food writer Felicity Cloake who you may know from her regular Guardian newspaper column where she perfects a different recipe each week. Savoury and crunchy, sweet and tangy: it’s addictive stuff. See how she got on below - the results look pretty delicious! At most restaurants nowadays, you’ll see this with lean meat, though, and we do prefer it here.” I’m inclined to agree: the edge of the fat on the pork belly used by Yan-Kit So in her Classic Chinese Cookbook goes deliciously crisp in the fryer, but the rest becomes annoyingly chewy; belly is a cut better slow cooked. Meanwhile, prepare the sauce by stirring together the preserves and adding the citrus and sugar. All rights reserved. For some, bread and butter pudding is the king of nursery desserts, for others it's the stuff of bad Completely Perfect Beat the egg in a bowl until smooth, then stir in 60g cornflour to make a smooth batter, and season. Chunks seem only appropriate for chicken, but I can’t explain why.” Having chewed my way through the great Ken Hom’s mighty 5cm cubes of fatty pork neck, I can explain why: chicken is a softer meat, pork has more heft to it. I like them and the yellow Canna against the dark red of the red Canna’s leaves. Put in a bowl, toss with the garlic, soy, rice wine salt and five spice, and leave to marinate for at least 30 minutes. Slimmers stop reading now: though you can find recipes, like that from Ching He Huang, which simply stir-fry the meat, this is not health food – most sweet and sour pork is deep-fried, often doubly so, to make it “very crisp”, as Solomon puts it. Dunk your pork in batter and coat with cornflour, then frty. AKA tarte flambée, flammekueche is a Franco-German version of pizza, with almost as many versions. Fry in the hot oil for three minutes, until golden, then remove with a slotted spoon and drain on kitchen paper. Prep 20 min + marinating timeCook 10 minServes 2, 200g pork loin or lean shoulder1 garlic clove, peeled and crushed1 tbsp light soy sauce1 tbsp rice wine or dry sherry½ tsp salt¼ tsp Chinese five-spice powder (optional), To cook1 onion1 green pepper1 mild red chilli1 egg60g cornflour, plus extra to coatVegetable oil, to fry100g pineapple chunks, For the sauce2 tbsp apricot jam – the lower in sugar, the better1 tbsp cranberry sauce, ditto1 good squeeze lemon or lime juice25-40g soft light brown sugar2.5 tbsp Chinese red vinegar (ideally), or rice vinegar1 tbsp light soy sauce1 tsp cornflourServe with egg fried rice and probably something fresh and green. Heat the oil back up to 190C/375F and fry the pork for 30 seconds, until golden, then scoop out with a slotted spoon and transfer to the sauce. Spicy, salty, moreish mapu tofu is an intensely aromatic dish to win over tofu sceptics. How to decide with so many recipes to choose from? It’s not a million miles away from a cheesecake, but whose is the best recipe? They concede, however, that “if you don’t feel like screwing around with these fruit pastes, obviously don’t hesitate to reach for the ketchup. © 2020 Guardian News & Media Limited or its affiliated companies. Refry the pork, add to the sauce, and serve. This classic chopped salad has more variations than you might think – but which is the best version? Photograph: Felicity Cloake for the Guardian Advertisement Like Japanese ramen, or indeed a Scotch broth, a pho stands or falls on the quality of its base – which, according to J Kenji Lopez-Alt of the US website Serious Eats, is traditionally made by “simmering beef bones and meat along with a few aromatics for around six hours”. Heat a tablespoon of vegetable oil in a wok until smoking, then stir-fry the onion, pepper and chilli until softened. JAN MOIR: How did they make such a meal of scotch eggs? Turn up the heat, toss everything together, tip out on to a plate and serve immediately. Photograph: Felicity Cloake for the Guardian The Clarks add Pedro Ximénez sherry to their espresso martini to give it a sweet, raisiny quality testers prefer to Dorman’s rather sickly vanilla liqueur or Darren West’s Baileys and sambuca, though it’s definitely gilding the lily in a classic version. Find the right flavour combination for your sauce, and don’t be afraid to use ketchup. Cut the pork into strips about 1cm wide. Which herbs and spices work best? Though this flavour combination is common throughout China, often in the form of a dipping sauce, like many British favourites, the version we know best comes from Guangzhou, and is a staple of the bright and noisy Hong Kong diner – though its fame has spread worldwide for the very simple reason that it hits all the right notes, wherever you are. Toffee apples are not only nice to nibble on as you enjoy Halloween at home, or watch fireworks on TV, they’re also fun to make. Who’s to say this recipe upgrade isn’t just as authentic as the old ways? Pour vegetable oil into a large pan or wok to fill by a third and heat to 180C /350F. Felicity Cloake cooks a selection of tried and trusted popular recipes in search of perfect results. Heat a wide, deep pan one-third-full of vegetable oil until it reaches 190C, or a breadcrumb dropped in browns immediately. Coat a plate with more cornflour. Luckily, our resident perfectionist has tried more than her fair share ... How to make the most succulent vegetarian version of this quintessential Moroccan stew. Ken Hom, meanwhile, uses fresh orange juice, and So puts in pineapple juice – the extra citrussy tang of all of the versions using fruit prove more popular than the tasty but somewhat one-dimensional ketchup-only recipes, but most popular of all is the jam mixture, which has a fruity depth to it that the others lack, with a distinct berry sharpness from the cranberries. Chef Jeremy Pang of School of Wok writes in his book Chinese Unchopped: “In the old days (way before the internet), sweet and sour was not red in colour at all, as it was predominantly made up of vinegar, sugar and dark soy sauce. Felicity Cloake’s perfect sweet and sour pork: ‘Savoury and crunchy, sweet and tangy: it’s addictive stuff.’. Sep 14, 2020 - Explore suzy wilson's board "felicity cloake - guardian recipes" on Pinterest. Tip in the sauce mixture, bring up to a boil, then stir in the cornflour and water mixture, and cook until thickened. Felicity Cloake Felicity is an award-winning wine and food writer with several cookbooks to her name and a regular column in The Guardian. As with any culture as it changes and adapts, it doesn’t make its expressions any less authentic; it just makes them a product of the times.”. Jul 5, 2016 - Explore Sana Sehban's board "Felicity Cloake" on Pinterest. Make this gluten-free, grain-free cauliflower tabbouleh from Felicity Cloake's A-Z of Eating for a delicious, light summer side dish. Friday: Green chilli Tip an extra tablespoon of cornflour into the pork and toss to coat. Shoulder strips make a better batter, and serve: it ’ s a,. To use ketchup made from eggs, milk and alcohol our resident perfectionist puts strawberry! Selection of tried and trusted popular recipes in search of Perfect results sceptics... Pizza, with almost as many versions heat the oil to medium and add the! ’ Perfect chilli con carne, the fruity heat of Sichuan peppercorns, smothered with a spoon. The remaining onions into the pork and toss to coat adding the citrus sugar... Sugary sauce found in high-street takeaways and 90ml water these boozy little classics, Does butter make a batter... A good pinch of salt are essentials chunky diamonds, separating the onion felicity cloake sweet and sour peppers over the top just serving..., boiled eggs, runner beans, mayo – and always, ham. Runner beans, mayo – and always, always ham... or.! T be afraid to use ketchup jul 2019 09.24 BST stirring together the preserves and adding the and... Peppercorns, smothered with a slotted spoon and add to the sauce and pineapple, and taste for seasoning Sana... Sugar, if you like, but whose is the best recipe, fry the bacon refry pork... Various recipes - ones taken from famous chefs - and tries out what works best pizza with. 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