Sweet and Sour Pork 糖醋排骨

I used to live in a town where traditional Chinese food was hard to come by. The best available option was Panda Express. Needless to say, it tasted like crap. One of their infamous dishes was Sweet and Sour Pork. It was overly sweet and the bright orange color really threw me off. A traditional sweet and sour pork dish isn't hard to make at all.

1. Blanch chopped pork ribs in hot water for couple minutes
2. Mix soy sauce, sugar, vinegar(1:1:0.6) and a cup of water into a frying pan, then add carrot and ribs, simmer until the sauce almost dry up. (Take about 20-30 minutes)
3. Voila! You have yourself a delicious sweet and sour pork dish.

以前曾住過一個幾乎吃不到中菜的城市，要吃只能去購物中心的Panda Express吃。記得那時有道甜死人不償命的菜--糖醋排骨。可能是用番茄醬調味，整個顏色紅的噁心，除了甜也吃不出有其他味道。這周末看了蔡穎卿老師的"廚房劇場"一書，裡面有介紹這道菜的作法，就來試試看。蔡穎卿老師寫了一系列有關育兒，生活，廚房的書，除了文筆好，可以感覺她是個很溫柔，有主見，又懂得過生活的人，是S本本必買的作者。

這道菜也不難做，基本上可以一鍋到底。

1. 川燙排骨(正子排)
2. 把所有調味料(醬油，糖，醋，水八分滿一碗)及紅蘿蔔加到平底鍋跟排骨一起用小火煮(大約20-30分鐘)，偶爾把排骨翻一下。
3. 煮到收汁後，就可以拿出來擺盤。