Maria Seppälä, 31 year-old, mother of two, from Philippines. Maria was born in Manila, the capital of the said country. For over 1,78 million people living in Manila, food is the main necessity. “In Philippines we eat three times a day and we love rice. But “merienda” or so- called snacking, is my favourite part of the day”
Maria is now living in Kankaanpää, Finland. She first worked for five years as a practical nurse in a big nursing home located in Tampere. Then after almost six years of being stay- at-home mom, she finally had the chance to follow her dream, to start a new profession dealing with food service and to be a professional cook. She is now studying at Sataedu Catering School located also in Kankaanpää. This recipe is used on Maria’s food week. It is a simple illustration of the combined food culture in the Philippines. Originated from Chinese cuisine, Filipinos also do love the combination of sweet and sour. The sauce is made from brown sugar, vinegar, and ketchup which gives life to the dish. Vegetables used are celery, bell pepper, onions, scallions and carrots. The sauce can be used on different types of fried dishes. But the fried marinated pork is one of the favorites. The dish is very simple and quick to make.
For the Marinade:
- 450g pork loin, cubed 1 tsp salt
- ¼ tsp sugar
- 1 tsp soy sauce
For breading and frying:
- 1,25 dl farina (potato flour)
- oil for frying
- 3 celery, cubed
- 1 green bell pepper, cubed
- 1 onion, chopped
- 2 scallions, chopped
- sugar, salt and black pepper for taste
For the sweet and sour sauce:
- 2,5dl water 1,5dl sugar
- 0,5dl apple wine vinegar
- 0,5 dl ketchup
- 0,5tl soy sauce
- 1 small can sliced pineapple
- 2 tbsp cornflour + 0,5 dl cold water
- Place the pork loin in a bowl then combine all the marinade ingredients. Marinade for 1 hour.
- Bread the marinated pork slices in farina and deep fry until brown and crispy. Set aside.
- In a sauce pan, pour-in water-sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.
- Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick. Turn off the heat, set aside.
- Prepare the vegetables. Sauté vegetables with 1 tbsp of oil in wok pan, simmer for 4 minutes.
- Plating: First in a plate is steamed rice, then the vegetables, then the fried pork, topped with sweet and sour sauce. Garnished with coriander leaf. Enjoy!
Relevant information about hygiene, safety, healthy food, food waste, storage and expire date, etc.
- Be careful with raw meat. Keep it on a cool place.
- When you use meat, use red chopping board, clean all material and the working place to avoid contamination with bacteria.
- Vegetables should be thoroughly cleaned with fresh cold water. Cut vegetables using green chopping board.
- Steamed rice is best served hot. Spoils easily in room temperature. Best to refrigerate the leftover rice in a tight sealed container to avoid from drying. Can be used the next day as fried rice