SWEET AND SOUR PORK
Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....
Provided by Nagi
Categories Mains
Number Of Ingredients 26
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
This sensational Sweet and Sour Pork is everything you want in take out, only better! You are going to love the succulent pork combined with the most incredible sauce!
Provided by Alyssa Rivers
Categories Dinner
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 381 kcal, Carbohydrate 59 g, Protein 25 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 916 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
SWEET & SOUR PORK
Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 26
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.
Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
MY OH SO LITTLE TWIST ON SWEET AND SOUR PORK
Marinate the pork overnight it makes all the difference. My little twist is that I use fresh tomatoes and fresh pineapple.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Blend cornflour with water in a medium-sized bowl until dissolved. Add pork, egg yolks, soy sauce, sesame oil and salt and mix well. Cover and leave to marinate in the refrigerator overnight.
- Make the sweet and sour sauce. Remove core from pineapple and finely slice into pieces. Using a vegetable peeler, finely slice carrot lengthways into ribbons. Cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.
- Place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes. Add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly. Stir in soy sauce, remove from stove and set aside.
- Make the pork. Combine plain flour and extra cornflour. Add to the marinated pork and mix well. Heat vegetable oil in a hot wok until surface seems to shimmer slightly. Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through.
- Remove from wok and drain on kitchen paper. Gently reheat Sweet and Sour Sauce. Finally, return all pork to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through. Remove from wok and drain well on kitchen paper.
- Arrange pork on a platter and serve immediately with a bowl of warm Sweet and Sour Sauce.
Nutrition Facts : Calories 556.2, Fat 14.1, SaturatedFat 4.3, Cholesterol 217, Sodium 2046.5, Carbohydrate 56, Fiber 3.5, Sugar 34.1, Protein 50.7
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