Sweet and Sour Pork Recipe - NYT Cooking - The New York Times

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At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower. —Cathy Erway

Featured in: More Than ‘Just Takeout’. 

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June 22, 2021 at 03:58AM
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Sweet and Sour Pork Recipe - NYT Cooking - The New York Times

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