River Road Cookbook Sweet And Sour Pork Food

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.

SWEET AND SOUR PORK

Steps:

• In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired.

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:

• 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!

CROCK POT SWEET AND SOUR PORK

Steps:

• In slow cooker mix pork with cornstarch.
• Then mix in remaining ingredients except green pepper and tomatoes.
• Cook on low for 8 hours.
• Stir in green pepper and tomatoes.
• Cook on high for 10 minutes.
• Serve with rice.

SWEET AND SOUR PORK

Steps:

• Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.
• Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.
• When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.
• Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.
• Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.

CROCK POT SWEET AND SOUR PORK

Steps:

• In a 4 quart crock pot, combine the pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce.
• Mix well.
• Cook on low for 6 to 8 hours.
• To thicken juices before serving, mix the water and cornstarch together and blend into crock pot.
• Juices should thicken within 5 to 10 minutes.
• Serve over rice.

VINDALOO (GOAN-STYLE HOT AND SOUR PORK)

Steps:

• Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
• Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
• Heat the oil in a wide, heavy pot over a medium flame.
• Add the onions.
• Fry, stirring frequently, until the onions turn brown and crisp.
• Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
• Add this puree to the ground spices in the bowl.
• -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
• Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
• Heat the oil remaining in the pot once again over a medium-high flame.
• When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
• Now add the ginger-garlic paste to the same pot.
• Turn down the heat to medium; stir the paste for a few seconds.
• Add the coriander and turmeric; stir for another few seconds.
• Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
• Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
• Serve with Basmati rice and enjoy!

CHINESE TAKE-OUT SWEET-AND-SOUR PORK

Steps:

• In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
• Fill a wok or large frying pan with 3 inches of oil and heat to 360º.
• In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
• In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350º or the pork will absorb oil).
• Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
• Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
• Serve hot with rice and garnished green onions.

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.

SINGAPORE SWEET AND SOUR PORK

Steps:

• Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.
• Cut each medallion into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat, remove and coat with the beaten egg.
• Place the cornstarch in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
• Heat the oil in a large skillet or wok over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.
• In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.
• To make the sauce:.
• In a separate small bowl, combine the white sugar, salt, cornstarch, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.
• Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well.
• Serve over rice.

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!

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.

CHINESE TAKE-OUT SWEET AND SOUR PORK

Steps:

• Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
• Mix in chopped green onion; cover and refrigerate for 1 or more hours.
• heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
• Remove the pork from the fridge and toss with 1/2 cup cornstarch.
• fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
• Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
• For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
• Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
• In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
• Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

SWEET AND SOUR PORK BALLS

Steps:

• Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well encorporated.
• Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store them on a plate.
• Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.
• Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.
• Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.
• Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.
• Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.
• Serve with hot cooked rice.

THAI-STYLE SWEET-AND-SOUR PORK

Steps:

• Slice the pork into thin strips.
• Heat the oil in a wok or pan.
• Stir-fry the garlic until golden, then add the pork and stir-fry for 4-5 minutes.
• Add the onion.
• Season the meat and onion mixture with fish sauce, sugar, and ground black pepper.
• Stir the mixture for about 4 minutes, until the pork is cooked.
• Add the rest of the vegetables with the pineapple.
• You may need to add a few tablespoons of water.
• Stir-fry 3-4 minutes longer.
• Serve.

STICKY SWEET CHILLI PORK AND BASIL RICE

Steps:

• Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
• Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stire fry for 1 minute or until pork is cooked and then remove from wok.
• Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
• Spoon into shallow serving bowls and serve topped with remaining basil.