MANILA, Philippines?Chinese culinary instructor Mister Lu Liong Yu was based in Hong Kong where he was a chef until he fell in love some 30 years ago with a Chinese-Filipino, Connie Lu, married her, and moved to Manila.

When reader Marilen requested for a recipe of authentic sweet and sour pork she?d like to cook for her 50th birthday, lamenting she couldn?t seem to get it right, I figured there would be no better person to ask than Mister Lu. Marilen wanted to know how to cut the meat and what vinegar to use.

When I entered the Chinese Culinary Arts Center, the Lus had just finished giving their Moon Cake lessons. There were moon cakes everywhere.

Lu still makes some of the best moon cakes, using no less than the finest ingredients which he imports. This year, Lu has added variants and even imported his boxes from Hong Kong.

Among his new creations are dried scallops and olive nuts. My personal favorite this year is green raisin, embedded in rich Lin Yong (lotus paste), which gives tartness and texture to the rich creamy paste.

Off to the kitchen we went with Mrs. Lu, his loyal wife and interpreter, with daughter Paulin.

Lu sat me down, and with a stern voice filled with authority told me how he makes sweet and sour pork.

I now understand why many find him intimidating! In fact, there is no reason to be intimidated. Mister Lu is just the way he is and you gotta love him for it! He has a wealth of knowledge.

It is sad to think he is retiring soon. Wanting to take full advantage of what he has to offer, I myself am seriously considering taking moon cake lessons. My students tell me his Chinese roasts are also very good. So is his Peking duck.

Lu says fame is not important. In fact, he was terribly reluctant to have his photos taken. ?To me, it is enough that I am able to teach and my students able to cook what they learned.?

Here is Mister Lu?s Sweet and Sour Pork. His is different from what we?re used to: fruity and not sweet, not a bright orange but rather deep orange. He uses strong vinegar (a type of Chinese vinegar that is so strong you can?t even whiff it!), and instead of egg whites, he coats his pork in egg yolk.

To Marilen, happy birthday, golden girl!

Sweet and Sour Pork

Cut 400 g pork kasim into, first, strips, then into triangles. It cooks faster and makes the meat portion look heftier.

Marinate pork with ? tsp meat tenderizer (optional), 1 egg yolk (yolk makes pork fragrant), 1 tsp sugar, 2 tsp light soy.

Mix well.

Prepare the rest of the ingredients.

Sauce: Good for 3 servings

For the sauce: Slice the ends of 1 red onion (use only the ends of the onions for the sauce and reserve the rest for later); 4 thin slices of ginger; 3 shallots, smashed; 2 cloves garlic, unpeeled and smashed; 2 stalks coriander.

Heat 3 tbsp oil in a wok and cook sauce ingredients until browned and fragrant. This is the secret.

When browned, add 1 cup strong vinegar (or vinegar of choice), ? cup water, 3-4 heaping tablespoons sugar.

Add a dash of red food coloring, 1 tbsp each Worcestershire sauce, Oki fruit sauce (from Chinese goods stores), dark soy sauce, 4 tbsp ketchup. Adjust vinegar and sugar according to your taste.
Strain.

Make the vegetables:

2-3 cloves garlic, 1? ginger, cut into diamond slivers, few stalks green onion white part, 2 pcs bamboo shoots diamond slivers, 1 red onion, quartered

Coat pork with 5-6 tbsp cornstarch.
Deep fry until golden.
Drain pork.

In a wok, add 2 tbsp oil, add vegetables.

Add 1/3 of sauce.
Add a splash of rice wine.
Add cornstarch water to thicken sauce.
Add pork and mix well.

Mister Lu says good sweet and sour pork should be: Sweet, sour and fragrant enough. Color should be appealing. And it should not be floating in sauce but merely only coated in it.

Call Chinese Culinary Arts Center at 5252720, 5302053 for class schedules and moon cake orders.

E-mail the author at raspiras@inquirer.com.ph