food SnF's Feastival!

Had a branch break off one of our tomatoes, so it's fried green tomato time!! 
 
The players:
 
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Sliced up and ready to get hit with my panko & spiced flour mix:
 
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On the plate with some fresh aioli made with roasted garlic and fish peppers:
 
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Tamales look tasty  :drooling:
would like to see a cut / bite pic...
But, if there were none on the camera, than it must have been too good to stop and take another pic  ;)
i totally have been there  :party:
i'm diggin on the thick cut avo slices too   ;)  
 
 
i had to stare and salivate a bit again,  :drooling: at that perfectly executed and captured sweet and sour pork  :drooling:
omg i want that right now even more than tamales. 
 
please include more deets even if you don't make it again tonight. {preferred cut of pork, why, and how you make your "batter" just so, etc. }
it looks so tasty, and family friendly {maybe it's not and you made the pork super spicy, idk}
 
It also looks perfectly glisteny while looking not the least bit soggy, or even like it would reheat up to a soggy disappointment like so much sweet and sour pork ive had that didnt turn out well at all as "leftovers"  even though they were pretty good to begin with...
 
 
 
 
hope you and the fam are all doing well Dru
 
:cheers:
 
 
Guatemalan Insanity Pepper said:
i had to stare and salivate a bit again,  :drooling: at that perfectly executed and captured sweet and sour pork  :drooling:
omg i want that right now even more than tamales. 
 
please include more deets even if you don't make it again tonight. {preferred cut of pork, why, and how you make your "batter" just so, etc. }
it looks so tasty, and family friendly {maybe it's not and you made the pork super spicy, idk}
 
It also looks perfectly glisteny while looking not the least bit soggy, or even like it would reheat up to a soggy disappointment like so much sweet and sour pork ive had that didnt turn out well at all as "leftovers"  even though they were pretty good to begin with...
 
Click to expand...
 
I tend to use pork tenderloin or chops or loin roast - pork that is pretty lean overall.  I try to avoid fattier cuts like pork shoulder because the S&S pork cooks fast and won't be very tender if you're using shoulder.  I cut and trim the pieces down to roughly 1" x 1" and rub em with salt and that's it until after they come out of the pan.
 
The batter is simple - 2 eggs beaten then added to 1/4 cup flour & 1/4 cup corn starch.  You don't need to flavor the batter as the sauce you're using will glaze everything.  The batter will be kinda thin, so get right up next to the pan you're frying in else you'll have drippings all over the counter.  They are deep fried at 350 for 5-7 minutes (until done and nicely colored) and then they go onto a rack set over foil to drain.
 
The vegetables and sauce are already finished in a 2nd pan waiting over low heat for the pork to be done.  The key for me is to keep them separate until just before service; the finished pork hits the rack to drain and then each serving is added to the sauce/vegetable pan and plated on its own.  The pics above were snapped less than a minute after plating.  <-- Again that's the key - keep the crispy pork away from the sauce until just before plating.  Any leftover pork is stored separately from the sauce & veggies for this reason as well.
 
As served above it was "family friendly" with only jalas/green/red pepper with pineapple and shallot so not very spicy.  Added some hot sauce to mine after plating.  Any pepper can be used depending on how hot you want it though, and the sauce is sweet to start then savory so it would match nicely with peppers that are quite hot. 
 
:)
 
Made some chicken tortilla soup to help ward off the cold weather lately.  Polished it off today with a reuben sammy and some homemade spicy garlic dill pickles.
 
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That's homemade sauerkraut on the sandwich too!  :)
 
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Soup was exactly as I like it; a rich, spicy broth chock full of vegetables & beans.
 
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