Why? It is very simple: the thing is that sour sauce — that is, the acids it contains — help to break down the animal fats found in meat faster and better. In this light, you can understand why, for example, in
Georgian cuisine
, where there are a great many meat dishes (roast suckling pig, pork kebabs, satsivi made from every possible kind of meat, and so on), the place of honor on the table is given to the sour tkemali sauce. The Georgian sour tkemali sauce (it can also be sweet-and-sour, depending on the variety of cherry plum it is made from) is always served with any dish that features fried, baked or boiled
meat
.
This is especially true of pork, which has a higher fat content than beef and lamb combined. If
pork in sweet-and-sour sauce
is served at the table, you don't have to worry too much about extra pounds. You just have to try to eat in moderation — excesses in food have never done anyone any good.
Thus, sour sauce, as well as sweet-and-sour sauce, can be placed in the category of "tasty and healthy food". The only restriction on eating sweet-and-sour sauce is that sour sauce should not be eaten (or may be eaten, but only very little) by people who suffer from high stomach acidity.
A recipe for sweet-and-sour sauce can be based on a variety of products. Sour sauce can be made from ingredients such as:
plums
,
cherry plum
,
tomato paste
,
tomatoes
. In the end, you can limit yourself to a white sauce with the addition of freshly squeezed lemon juice. You can also make at home a
sweet-and-sour Chinese sauce
, which contains ingredients that are easy to buy at the store. These are ginger, tomato paste,
starch
, pickles and vegetable oil..
This is especially true of pork, which has a higher fat content than beef and lamb combined. If the table is served
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