SWEET AND SOUR PORK
Sweet and sour pork is one of the most popular Chinese restaurant dishes ever, but as with most classics, it's hard to find a go-to recipe. Look no further!
Provided by Bill
Categories Pork
Time 1h15m
Number Of Ingredients 24
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!
Nutrition Facts : Calories 458 kcal, Carbohydrate 42 g, Protein 12 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 293 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
PEKING PORK CHOPS
Peking Pork Chops - The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 16
Steps:
- Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
- In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
- Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
- Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.
Nutrition Facts : Calories 398 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 229 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 people, Sodium 1001 milligrams sodium, Sugar 13 grams sugar
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
PORK WITH PEKING SAUCE
Steps:
- Gather the ingredients.
- Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
- In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
- While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
- Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
- Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
- Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.
Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Cholesterol 50 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 325 mg, Sugar 2 g, Fat 19 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
PORK CHOPS WITH SWEET AND SOUR SAUCE
Make and share this Pork Chops With Sweet and Sour Sauce recipe from Food.com.
Provided by momthecook 2
Categories Pork
Time 50m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Brown pork chops in a little oil or coat the pan with cooking spray.
- Mix together brown sugar, vinegar, water and soy sauce.
- When pork chops are browned, pour the sauce over them and let it come to a boil.
- Reduce heat to low, cover and simmer. For 1/2" chops, cook 45 minutes. For thicker pork chops, cook 1 - 1 1/2 hours.
- Remove chops to a plate.
- Stir 1 teaspoons of cornstarch in 1 tablespoons water and add to liquid in the pan. Stir until it thickens and clears. If you want a thicker sauce, add a little more cornstarch.
- Return the chops to the pan, turning to coat in the sauce. Let cook for a couple of minutes.
- Serve with rice.
Nutrition Facts : Calories 595, Fat 28.4, SaturatedFat 9.9, Cholesterol 150.1, Sodium 485.7, Carbohydrate 36.8, Fiber 0.1, Sugar 35.4, Protein 45.7
PORK WITH SWEET & SOUR ONION SAUCE
This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
- Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
- Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.
Nutrition Facts : Calories 574 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium
BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE
This dish is so easy to make.The fruity sauce would go well with chicken or fish too. I made the pork and coated cooked baby potatoes in the juices, lovely. I've made this sauce twice now and everyone loves it. I'm going to try it with bananas too, I've made it with and without the apple and it's just as good.
Provided by Gina5674
Categories Sauces
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 190°C.
- Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
- Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
- Sauté the onions and garlic in both oils until softened.
- Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
- Simmer for 10 minutes.
- Mix cornflour and tbsp water to runny mixture.
- Pour cornflour mixture into sauce, stirring until thickened.
- Simmer for another 5 minutes.
- Keep warm.
- When meat is ready take out and rest on a plate.
- Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
- Slice meat adding any juices to the potatoes.
- Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
PEKING PORK WITH SWEET-AND-SOUR SAUCE
Make and share this Peking Pork With Sweet-And-Sour Sauce recipe from Food.com.
Provided by luvn-n-the-oven
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
- In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
- Bring to boil, then reduce to simmer until syrupy.
- Mix flour and cornstarch together in medium size shallow dish; set aside.
- Season pork with salt and pepper.
- Dredge in sherry (or rice wine).
- Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
- Heat oil in large pot to 350 degrees.
- Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
- Repeat frying process on all pieces and drain again.
- Transfer meat to sauce and serve.
Nutrition Facts : Calories 3838.4, Fat 319.9, SaturatedFat 47.6, Cholesterol 150.1, Sodium 1709.8, Carbohydrate 188.9, Fiber 1.3, Sugar 139, Protein 50.9
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SWEET AND SOUR PORK CHOPS, PEKING STYLE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (15)Total Time 1 hr 35 minsCategory PorkCalories 232 per serving
- Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and 1/2 cup water. Set aside.
- When you're ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to 375 degrees. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tablespoon cornstarch. Pour over the marinated pork chops and mix until coated.
- Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Refry the pork chops again for another 1 to 2 minutes just before making the sauce if you like your pork chops crispy. Double frying keeps the pork chops crispy longer after adding them to the sauce.
- Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.
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