Pacifica Cantonese Restaurant in Eccles is really a very special place for my family and I. It invokes memories of my childhood and being surrounded by the wonderful cooking smells and flavoursome dishes we had every day. I remember as a small child, my mothers cooking. We were a typical Chinese fam...
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Pacifica Cantonese Restaurant in Eccles is really a very special place for my family and I.
It invokes memories of my childhood and being surrounded by the wonderful cooking smells and flavoursome dishes we had every day.
I remember as a small child, my mothers cooking.
We were a typical Chinese family and ate rice every evening.
One particular favourite was Sweet and Sour, I think every child loves this and they love to help make it too.
It’s definitely a popular dish in the restaurant too, but our recipes which are closely guarded secrets, past from generation to generation, have a very distinct and unique flavour.
My mother never measured anything, all was to taste but here is a rough guide that you can adjust yourself according to your personal tastes.
for the sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 Tbsp light sodium soy sauce
3 tsp cornstarch/potato starch + 2 tbsp water (this is to thicken the sauce at the end)
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 Tbsp light sodium soy sauce
3 tsp cornstarch/potato starch + 2 tbsp water (this is to thicken the sauce at the end)
Ma-me (how we say mum in Cantonese) mostly made Sweet and sour pork. She would get strips of belly pork and cut off the skin and fat (if it was too fatty at the top) then into chunks.
I would then watch her mix one beaten egg and lightly season with salt and white pepper, then she would get a plastic food bag and fill half of it with potato starch and put in the pieces of pork and tell me to gently cover all the pork with the white powder.
After lots of shaking and tossing she would empty the bag and discard any excess potato starch.
Then she would deep fry the pork until golden and crispy, and then place them on a plate with a kitchen towel on top.
There would always be a tin of pineapple and she would let me drink some of the juice which was yummy. She stir fried onions, pepper and sliced carrots (all square like shapes) and then would add the pineapple, sauce and when the sauce is heated up, she would add the pork, she made sure all the pork was covered in the sauce and then would serve it.
Family meals and cooking at home was an important part of our family life. Fresh produce and simple cooking is the essence of Cantonese cuisine.
Pacifica Cantonese has the exact same ethos. We believe in only fresh food, having quality family time around the table and above all everyone enjoying the food that we serve.. no exceptions!
We look forward to seeing you soon.
Chris Song
Managing Director & Owner
of Pacifica Cantonese
0161 707 8828