The previous weekend, we took a trip to London's Camden Market, just a few minutes away from our house. It is a very quirky, fun market and I thought you guys might be entertained by some photos.
It is located in what used to be the intersection of the main trade routes in the 1800's. It became an arts and crafts market in the 70's and today houses anything and everything under the sun. Food, clothes, ethnic novelties, punk gear and antiques are all housed in this quirky labyrinth that used to house horse stables. There's also a canal where you can go on a scenic boat ride around London. There are a lot of stalls selling food from different countries, so come hungry.
(More photos of Camden Market here)
|Lots of horse statues in this market that used to house horse stables.|
|English ladies hold up the gazebos that shelter park benches. Next to it are garish food stalls from different nationalities.|
|You can go on a scenic canal boat ride around London. The blue boat is actually a cruising restaurant.|
|This part of the market houses antiques.|
|For the love of everything English. Antique silver and glassware and some hunting trophies.|
It used to be one of my favourite dishes as a child. I remember how properly cooked it was. Crisp, starch dusted cubes of pork with a sauce that has the correct balance of sweetness and tartness. It's come so far since commercialism took away all the goodness and changed it to an almost unrecognizable form.
My children actually like this dish so I have to compromise. I sliced the pork thinly so I can quickly stir fry it instead of deep frying. The sauce has no thickener and is actually just a bit more than a glaze. Sweet and sour pork minus a litre of oil. Now that I'd happily eat.
400 gms. pork, thinly sliced
3 tbsps. light soy sauce
1 tsp. sesame oil
2 tsps. corn flour3 tbsps. cooking oil
1 tbsp. white wine or cider vinegar
2 tbsps. tomato ketchup
3 tbsps. honey
1 tbsp. brown sugar
1 medium onion
1/4 c. each of sweet green and red pepper, cut into squares
1/2 c. of water2 stalks of spring onions, cut into 1'" long pieces
1/2 cup tinned pineapple tidbits or chunks drained, reserve 1/4 c. of the syrup
Season the pork with 2 tbsps. of the light soy sauce, sesame oil and the corn flour. Mix very well then set aside while you prepare the rest of the ingredients.
Heat up a wok until very hot. Add 2 tbsps. of the cooking oil and swirl around to coat the wok. Add the pork and stir fry for about 5 minutes or until the liquid that comes out of the pork is re-absorbed. Add the last tbsp. of oil and stir fry until the pork is glossy and dry.
Add the vinegar, ketchup, pineapple syrup, honey, sugar, onions and peppers. Keep stirring until the mixture comes to a boil. Keep the heat high.
When the peppers and onions are half done (about 3 minutes), add 1/2 cup of water around the pork to deglaze the pan.
Add the spring onions and the pineapple pieces. Simmer for 2 minutes then turn the heat off. Transfer to a serving dish.
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