Fruited Sweet Sour Pork Food

SWEET-AND-SOUR PORK

Steps:

• Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

SWEET AND SOUR PORK

Steps:

• Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
• Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
• Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and the sugar is dissolved. Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes). The sauce needs this time for the flavors to meld. The sauce can be cooled and stored at this time, and you can double or triple the amount and store the sauce away in the refrigerator for future meals.
• Heat 3 cups of oil to 350F in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. Always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
• Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
• Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider.
• Once you're ready to combine everything, refry the pork in batches to crisp up the coating. That's right, they're going to fry for a second time--this prevents the pork from getting too soggy when added to the sauce.
• To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple. Bring the mixture to a simmer to further thicken the sauce. At this time, you will likely need to add some cornstarch slurry to thicken the sauce further. Add half first and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
• I have to add another note to this recipe that this sauce is very sweet and very pungent! So at this point, you must taste the sauce and add water to it if it is too strong and by that, I mean too sweet or too sour. Once you have it adjusted to your taste and the desired thickness, especially if you added more water, then go ahead to the next step and add the pork.
• Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!

SWEET AND SOUR PORK

Steps:

• In a large skillet add the oil about one inch high in the pan and heat to 350 degrees.
• Salt and Pepper the pork and toss in the cornstarch.
• Add the pork to the oil and cook until golden and crispy about 3-4 minutes. Remove and set aside on a plate.
• In a large skillet add the olive oil, bell pepper and onion and sauté until tender.
• In a small bowl whisk the sugar, ketchup, vinegar, soy sauce, salt and cornstarch.
• Add the pork and pineapple back to the skillet with the peppers and pour the sauce on top. Let simmer until heated through. Garnish with sesame seeds and green onions.

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 & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

SWEET AND SOUR PORK

Steps:

• In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
• In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
• Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
• Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
• In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
• In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
• Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
• Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE

Steps:

• Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.

SWEET AND SOUR PORK

Steps:

• chop the pork into bite sized bits, and marinate in the sherry and soy while making the sauce.
• cut all vegetables into 1" squares, (bite size).
• heat oil and saute all vegetables, about 3 to 4 minutes.
• add pineapple.
• combine all other ingredients, and add to the pan, stirring till it thickens.
• keep warm.
• Pork.
• add the plain and cornflour to the pork and toss to coat, shake off any excess and deep fry the pork in medium hot oil until done.
• Drain the pork and re-heat the oil.
• cook pork for about 30 seconds, until crisp.
• serve on rice with the sauce poured over.

SWEET AND SOUR PORK

Steps:

• Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
• Soak with marinade for at least half an hour.
• Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
• Next cut 4 slices of pineapple into the same size squares.
• Set aside.
• Heat 6 cups oil.
• While oil is heating, coat each piece of pork in cornstarch.
• When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
• Remove pork and drain off oil from frying pan.
• Put back into frying pan 2 T.
• of oil; fry the green pepper and pineapple, stirring constantly.
• Add the seasoning sauce continuing to stir fry, until thickened.
• Turn off the heat.
• Add the pork, mix well and serve immediately.
• Serve over rice!

SWEET AND SOUR PORK

Steps:

• Add enough water to drained pineapple juice to measure 1 Cup.
• Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
• Cover and reduce heat until carrots are crisp tender.
• In the meantime, trim fat from pork and cut into large pieces.
• Heat oil to 360°F.
• Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
• Add pork and stir to coat well.
• Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
• Drain on paper towel and keep warm.
• Mix 2 T cornstarch and 2 T water and mix til smooth.
• When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
• When thickened, add the pork, pineapple chunks and green pepper.
• Continue to stir 1 minute or until warmed through.
• Serve with 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.

SWEET & SOUR PORK

Steps:

• For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
• Add pork; mix to coat well.
• Cover and refrigerate 1 hour, stirring occasionally.
• Drain pork, reserving marinade.
• Place 8 tbsp of the cornstarch into large bowl.
• Add pork pieces; toss to coat well.
• Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
• Add 1/2 of pork pieces until brown, about 5 minutes.
• Drain on paper towels.
• Repeat with remaining pork.
• Drain pineapple, reserving syrup.
• Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
• Blend remaining 2 tbsp cornstarch and the water in another bowl.
• Heat remaining 3 tbsp oil in a wok over high heat.
• Add all veggies and stir fry for 3 minutes.
• Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
• Add pork and pineapple; stir fry until heated through.

CLASSIC SWEET & SOUR PORK

Steps:

• Cut pork into 1/2 inch strips, 2 inches long.
• Heat oil in a wok or electric fryer, brown meat.
• When brown drain meat on paper towel.
• Set aside.
• To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
• Cook until slightly thickened and has changed color.
• Add meat and simmer, covered, for about 1 hour.
• Add pineapple chunks, green pepper and onion.
• Cook for another 10 minutes until vegetables are just tender.
• Serve over cooked rice.

CROCK POT SWEET AND SOUR PORK

Steps:

• In a large plastic resealable plastic bag place the paprika, black pepper and seasoned salt (or white salt) shake the bag to mix spices together.
• Add in the pork cubes in 2 batches and shake the bag to coat with the spices.
• Heat oil on a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart crock pot.
• To the same skillet add in onion and garlic and saute for 3 minutes; add into the crock pot.
• Drain the pineapple tidbits and reserve the juice (refrigerate the pineapple to add in at end of cooking).
• To the crock pot add in the pineapple juice, green bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix with a wooden spoon.
• Cover and cook on LOW for 6-8 hours or until the meat is tender.
• In a small bowl whisk the cornstarch with water until smooth then add into the crock pot along with the reserved pineapple tidbits, stir well with a wooden spoon until combined; cover and cook another 30-35 minutes or until sauce is thickened.
• Serve over rice.

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.