Top Sweet And Sour Pork in Singapore

This popular dish will be served in any Chinese restaurant outside of China and in many restaurants in the Celestial Empire, especially if the restaurant is Cantonese. But also, in Singapore, you can try sweet and sour pork in these restaurants.

About two thousand years ago, a combination of sugar and vinegar was used in cooking carp from the Huanghe River to mask their muddy flavor. Over time, the sour-sweet flavor came to be used in lamb dishes, and even later in pork ribs or shrimp dishes. But the sweet-and-sour pork with ketchup, pineapple, and bell peppers (or carrots and onions) that is so popular in Chinese restaurants around the world today is a modification brought to Chinese cuisine from the West.

Pork’s Peculiarities

Pork is the most easily digestible meat after lamb, and pork fat is much less damaging to the heart and blood vessels than beef. Another distinctive feature of pork is its high content of B vitamins, which can boast neither beef nor lamb. Young mothers are recommended to eat pig’s legs, as meat from this part of the pork carcass contributes to the production of breast milk. Generally speaking, pork differs from the meat of other species:

• The lighter coloring of the muscle tissue;
• The presence of layers of fat in the meat – marbling;
• The presence of speck – a thick layer of subcutaneous fat;
• The white color of the internal fat.

The meat of mature animals is pale red in color, dense, with pronounced marbling. It should be specified that well-fed animals will have the meat of pink-red color with a gray tint, tender, and firm consistency, and under-fed animals will have a more juicy red color. The meat of gilts is pale pink or pale red in color, with layers of fat, tender and dense. It is generally believed that the lighter and fatter the pork, the higher it is valued. Pork meat is rich in zinc and magnesium, so eating it has a positive effect on potency and cardiovascular function. Also, pork contains the amino acid lysine, which is necessary for proper bone formation. One serving of pork liver contains as much vitamin B12 as the human body may need it for a month. Pork fat is rich in selenium and arachidonic acid, which in moderation makes it a good antidepressant.