A friend of mine Vanessa always raves about her Dad’s cooking and she and her Mum are very lucky to have their meals cooked by him most nights. I went to visit them one Sunday evening and Mr Wong served up some hearty Cantonese staples from his souped-up family kitchen.

Put all the sauce ingredients in a saucepan and let it simmer on low heat until all the sugar blocks have diluted.

Coat the pork pieces well with beaten eggs and potato starch then deep fry in the hot wok until the colour turns slightly golden.

While the wok is still hot, toss the rest of the ingredients with some vegetable oil then pour in the sauce. Follow with the fried pork pieces.

My friend Vanessa’s Dad is both the cook and the handyman of the household. He warmly welcomed us into their family home in Epping (that he’s been constantly renovating using all sorts of recycled materials) and cooked up a delicious meal. I was never a fan of sweet and sour pork but after trying Mr Wong’s version I am a total convert. The two dishes featured in this post may sound common to your ears, however, it takes great skills (and a well oiled wok) to turn simple ingredients into amazing dishes. As Mr Wong said, for Chinese cooking – the combination of the right level of heat and timing are very crucial.

Who: Kevin

Kevin Home is: Epping

Epping Family origin: Hong Kong

Hong Kong I can’t live without my: Red wine and Subaru WRX

Red wine and Subaru WRX Occupation: Storeman

Storeman Dream job: Builder

Builder Childhood taste: Mud crab

Mud crab I will always have in my pantry: Homemade chicken stock and cast iron wok

Homemade chicken stock and cast iron wok The one place I must visit: Markets (anywhere in the world)

Markets (anywhere in the world) Go to meal: Japanese wagyu beef and sashimi

Japanese wagyu beef and sashimi 3 Unforgettable meals: 1. Kobe beef in Nagoya, 2. Aberdeen’s Seafood in Hong Kong, 3. Peking duck in Beijing

1. Kobe beef in Nagoya, 2. Aberdeen’s Seafood in Hong Kong, 3. Peking duck in Beijing Perfect night in/out: In – Red wine while watching the chinese blind date tv show “Perfect Match”. Out – Dining out in the city

In – Red wine while watching the chinese blind date tv show “Perfect Match”. Out – Dining out in the city My piece of Sydney: Whale beach for fishing

Whale beach for fishing I do my groceries at: Eastwood and Flemington markets

Eastwood and Flemington markets Guilty pleasure: Chicken skin

Chicken skin Who does the dishes: My wife

Prawn and egg fried rice – the perfect accompanying dish for sweet and sour pork.

Mr Wong preparing the next course!

Quick fry the marinated beef pieces with a bit of oil in the hot wok then mix in the rice noodle – season with dark and light soy sauce.

Tossing the noodle frequently will help loosen them as well as coat them with the beautiful smokey flavours the hot wok has to offer.

This commercial cooking stove was installed in Mr Wong’s kitchen during the 80’s – it has been serving the family well ever since.

The proud champion jockey in this picture was Vanessa’s great grandfather and the gentleman on the right with red tie was Vanessa’s great great grandfather who was also the trainer. Photograph was taken in 1953 in Happy Valley, Hong Kong.