Sweet and sour pork with zucchini
4 servings
60 minutes
Sweet and sour pork with zucchini is a bright, aromatic dish from Chinese cuisine that harmoniously combines the sweetness of honey, the spiciness of mustard, and the freshness of vegetables. The origins of this recipe trace back to the traditions of Chinese chefs who create a balance of flavors where sour and sweet highlight the juiciness of the meat. Pork marinated in honey, mustard, and spices gains tenderness and richness while vegetables like zucchini, bell pepper, and mushrooms add freshness and structure. The golden crust on the meat and rich aroma of spices make this dish exquisite yet simple to prepare. It is recommended to serve with rice or rice noodles to emphasize its Eastern character. A great choice for those seeking cozy home flavors with hints of exoticism.
1
First, marinate the pork (you can skip marinating, but I like how tender the pork becomes and the flavor mustard and honey give it). For the marinade, mix mustard, honey, ground coriander, dried garlic, and salt. Add sunflower oil and mix well. Cut the pork into thin slices and add the marinade. Since the pork is finely sliced, 15-20 minutes is enough for marinating. Cover with plastic wrap and place in the refrigerator.
- Mustard: 2 tablespoons
- Honey: 2 tablespoons
- Ground coriander: 0.5 teaspoon
- Garlic powder: to taste
- Salt: to taste
- Pork: 400 g
2
Prepare the vegetables for the dish. Slice the onion into half rings and slightly crush it in your hands. Peel the zucchini and grate it on a coarse grater. Cut the mushrooms into cubes. Slice the bell pepper into thin strips.
- Onion: 1 head
- Courgette: 2 pieces
- Fresh button mushrooms: 7 pieces
- Bell pepper: 1 piece
3
Take the pork out of the fridge. Place it on paper for a few minutes to let excess marinade drain. Dredge in flour and fry in oil until golden brown for about 7-10 minutes.
4
Add the prepared vegetables, minced garlic, and reduce the heat a bit. Sauté everything for about 7-10 minutes (you can prepare the vegetables in a saucepan alongside the pork for quicker cooking).
- Garlic: 2 cloves
5
Add the sauce. Turn off the heat completely. Let the dish sit on the turned-off burner for 3-4 minutes.
- Thai lime dressing (nam jim): 1 glass
6
Serve with rice or rice noodles, and you can add some arugula or any other greens.
