Is quasi-bento somewhere between "proto-bento" and just plain "bento"? I'll pretend it is.
This weekend we went out and got cupcake cups so yesterday I brought:
Brown rice w/ leftover sweet and sour pork on top (the pork did not taste right, it was all nutty and it hadn't been the night I cooked it)
Babybel gouda (does NOT taste like the gouda we usually get, tastes more like string cheese!)
Canned pear half in juice (in cupcake cup to prevent leakage)
About 2/3 of a salted matzo cracker.
3 Koala March cookies.
Had the gouda, crackers and cookies as a snack. The pear juice didn't LEAK, like out over the top of the cup or anything, but it did soak through and make the bits of matzo directly underneath a little moist. So today I arranged it differently and we'll see if it makes a difference. Also today I brought rice/pork again but rather than stacking them I put them side by side, it's more artistic and hell maybe it'll change the flavor, or something. Also EDAMAME!!!! today. Also I almost forgot to put the koala cookies in! I'll have to remedy that as soon as I finish this post which would beeeeee now!
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Wednesday, August 29, 2007
Tuesday, August 28, 2007
Sweet and Sour Pork
I'm so excited. Today I get to go back to work and pack a lunch, AND I don't even necessarily have to use much of the things I bought at Ho's BECAUSE I have like a quart of The Best Sweet And Sour Pork In The Universe in my fridge. I made it last night and it was ASTOUNDINGLY good.
You start off by chopping your pork roast into bite-sized bites. Then you marinate it for at least an hour in a bit of soy sauce, sugar, salt, green onion, and an egg white. When you're ready to go, coat it in cornstarch and deep-fry it in batches at 365 degrees for 10 minutes. (These are delicious BY THEMSELVES. No sauce or veggies required.)
Then, saute up a chunked green pepper, 3 sliced stalks of celery, and a wedged onion in a bit of oil. In the meantime, mix ketchup, cider vinegar, sugar, salt, a dash of soy sauce, and water together and bring to a boil; add an 8 oz can of pineapple chunks w/ juice and bring back up to a boil. Then add 2 tbsp cornstarch mixed into 1/4 cup water, and bring to a boil again so it thickens up all nice. Then toss it briefly with your crunchy crispy pork bits and your crunch-tender veg and eat. OH MY GOD so good.
You start off by chopping your pork roast into bite-sized bites. Then you marinate it for at least an hour in a bit of soy sauce, sugar, salt, green onion, and an egg white. When you're ready to go, coat it in cornstarch and deep-fry it in batches at 365 degrees for 10 minutes. (These are delicious BY THEMSELVES. No sauce or veggies required.)
Then, saute up a chunked green pepper, 3 sliced stalks of celery, and a wedged onion in a bit of oil. In the meantime, mix ketchup, cider vinegar, sugar, salt, a dash of soy sauce, and water together and bring to a boil; add an 8 oz can of pineapple chunks w/ juice and bring back up to a boil. Then add 2 tbsp cornstarch mixed into 1/4 cup water, and bring to a boil again so it thickens up all nice. Then toss it briefly with your crunchy crispy pork bits and your crunch-tender veg and eat. OH MY GOD so good.
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