{"id":5007,"date":"2009-06-18T21:44:16","date_gmt":"2009-06-19T01:44:16","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5007"},"modified":"2009-06-18T23:32:10","modified_gmt":"2009-06-19T03:32:10","slug":"sweet-and-sour-pork%e6%89%8b%e6%97%a9%e3%81%8f%e9%85%a2%e8%b1%9a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5007&lang=en","title":{"rendered":"Sweet and Sour Pork
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Sweet and Sour Pork<\/strong>
\nDinner June 18, 2009<\/em><\/p>\n

Terry had a chance to try sweet and sour pork at a Chinese restaurant in Japan. I was surprised to find out he liked this dish. Terry usually does not like vinegar, so I assumed this was not for him. Since we got back from Japan, I have wanted to make this dish for him, and I had a chance to do so tonight. Sweet and sour pork is a popular dish in Japan, but I’ve never made this myself before. It actually turned out very well, and Terry and I both enjoyed it very much. I will definitely make this again. <\/p>\n

pork(salt, pepper, flour), onion, mushroom, green pepper, garlic, ginger, green onion, water, chicken base, vinegar, ketchup, brown sugar, soy sauce, salt, pepper, corn starch\/water<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Sweet and Sour Pork Dinner June 18, 2009 Terry had a chance to try sweet and sour pork at a Chinese restaurant in Japan. I was surprised to find out he liked this dish. Terry usually does not like vinegar, so I assumed this was not for him. Since we got back from Japan, I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-5007","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5007"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5007\/revisions"}],"predecessor-version":[{"id":5024,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5007\/revisions\/5024"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}