Tender pork and pumpkin with a medley of fragrant spices for autumn dinner.

Well, should we continue with hot dishes for autumn evenings series? Today I want to introduce you to an incredibly delicious dish! Its rich flavor will make entire family to gather in the kitchen while it's being prepared and perhaps not only family but also your neighbors.   This recipe calls for a rich brown sauce Demi-glace of French cuisine which is used as a base for other sauces. It also makes your sauce thick. Ready-made demi-glace looks like a thick brown paste and that's how it sold in some stores. But if you can't find ready-made one, it does not mean that you would not be able to make this dish. I propose a substitute in this recipe that you can prepare yourself. It's of course not the real French demi-glace, but it's the best replacement that I can offer you.
So, today in the menu we have: 

Pork and Pumpkin Stew.
Pork and Pumpkin Stew


Sweet and Sour Pork ("Old Meat")

There are two dishes named "Sweet and Sour Pork" in China and both of these dishes are from the Cantonese cuisine.
First relates to takeout food and is called
糖醋里脊 - tang cu li ji - translates as "Sweet and Sour Meat" and it looks like this. Usually it is chunks of roasted pork in thick batter covered with a gluey and sickening sweet and sour sauce. But when this dish is well made the chunks are crispy outside and tender inside topped with a well-balanced sweet and sour sauce.
The second dish is called
古老肉 - gu lao rou - translated as "Old Meat" but later it started to be known as Sweet and Sour Pork. Today I will share with you the "Old Meat" recipe. I like it very much :p
I would like to highlight that if you ask for Sweet and Sour Pork in China you will most likely get the first dish. If you need the "Old Meat" version then you need to tell them gu lao rou or show a piece of paper with the sign that is more certain. ;)
So, today in the menu we have:

"Sweet and Sour Pork or Old Meat"
old meat - gu lao rou-

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