Caribbean Sweet And Sour Pork Food

SWEET AND SOUR PORK

Steps:

• Wash diced pork with lime and water. Season with soy sauce, cooking wine and 2 tsp salt. Marinate for at least 20 minutes.
• Dredge in cornstarch and set aside for 5 minutes.
• Heat oil...... When ready, deep fry pork for about 3 minutes or until golden brown. Drain on paper towels
• ---SWEET AND SOUR SAUCE---
• Place pot over medium flame and add peanut oil. When hot add vinegar, water, sugar and 1 tsp salt. Bring to a boil.
• Add pineapple, and cornstarch mixed in 3 tbsp of water. Allow to reduce until thick, stirring occasionally... Then add the pork and mix well. Remove from heat. Garnish with chopped chive. Serve hot.

SWEET AND SOUR PORK

Steps:

• Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)
• Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
• Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
• Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.
• Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
• Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
• Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).
• Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
• Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
• Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
• Keep warm in oven.
• Heat oil in a very large skillet over high heat.
• Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
• Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
• 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
• Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

SWEET AND SOUR PORK

Steps:

• Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
• Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
• Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

SWEET AND SOUR PORK

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

AUTHENTIC SWEET AND SOUR PORK

Steps:

• Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
• Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
• Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
• Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
• Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
• Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

CARIBBEAN SWEET AND SOUR PORK

Steps:

• In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes-until the green peppers lose their rawness, but aren't cooked thoroughly.
• Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
• Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
• Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open-if it's not pink inside, it's done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
• Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
• NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
• Burt Wolf * Eating Well.

ASIAN SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

CHINESE SWEET AND SOUR PORK

Steps:

• In a large saucepan, melt butter and add cut up pork ribs. Season to taste with salt and pepper. Brown.
• Remove ribs from pan and place in a bean pot.
• Mix together remaining ingredients in the saucepan and bring to a boil. Turn down heat to medium and simmer until sauce runs clear. Add to ribs.
• Bake in oven for 2 to 3 hours at 300°F.
• Serve over rice.

TASTES AUTHENTIC SWEET AND SOUR PORK

Steps:

• Remove excess fat from pork and cut into cubes.
• Combine: eggs, 1/2 tsp salt, Accent, 2 tsp soy sauce and 4 T cornstarch.
• Place pork into egg mixture and coat well.
• Roll pork in cracker crumbs and let sit 1/2 hour (it is important to let the pork set for 1/2 hour before cooking).
• Deep fry the pork and drain on paper towels.
• Prepare sauce: Combine vinegar, catsup, water, Tabasco, sugar, Worchestershire and 2 pinches salt in a large saucepan.
• Bring to a slow boil then simmer for about 1 minute.
• Keep heat at medium to medium-high.
• Add green peppers to sauce and cook for about 30 seconds.
• Combine water and cornstarch then add mixture to sauce, stirring well.
• Add pineapple and pork to sauce and stir, cooking for about 30 seconds until evenly mixed and thick.

SWEET AND SOUR PORK

Steps:

• Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.
• Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.
• Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.
• In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for crab rangoon.)
• Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.
• In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.
• Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.
• Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.

RIVER ROAD COOKBOOK SWEET AND SOUR PORK

Steps:

• Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).
• Add the pork and coat the pieces with the egg/cornstarch batter.
• Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.
• Drain on paper towels.
• Cut peppers into 1/4-inch slivers. Cut slivers in half.
• Drain pineapple. If using sliced pineapples, cut them into tidbits.
• Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
• Bring to a boil.
• Add the sliced peppers and boil one minute.
• Mix the 2 tablespoons cornstarch and 1/2 cup water together.
• Stir the cornstarch/water mixture into the vinegar mixture.
• Simmer about two minues, stirring constantly, until thickened and translucent.
• Add the drained pineapple tidbits and the pork.
• Stir until heated through.
• Serve with steamed rice.

SWEET AND SOUR PORK

Steps:

• Cut pork into strips 2 inches long and 1/2 inch wide.
• Brown in hot fat.
• Add water, cover and cook in an electric skillet for 1 hour.
• Add pepper strips, onion slices, pineapple. Saute.
• Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce.
• Mix and cook until slightly thickened, stirring constantly.
• Pour over hot cooked pork, cover and simmer 10 minutes.
• Serve over cooked rice.
• Garnish with almonds if desired.