Sweet And Sour Pepper Pork Food

SWEET AND SOUR PORK RECIPE BY TASTY

Steps:

• In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
• Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
• In a medium-sized saucepan, heat the oil to 350˚F (180°C).
• Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
• For the sauce, place a frying pan over a medium heat and add the oil.
• Sauté the garlic until fragrant, then fry the peppers until soften.
• Add in the pineapple and warm thorough.
• Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
• Add the pork to the frying pan and coat everything evenly with the sauce.
• Serve top with sesame seeds.
• Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
• Enjoy!

SWEET AND SOUR PEPPER PORK

Steps:

• Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
• In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

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:

• 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.

SWEET AND SOUR PORK II

Steps:

• Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
• In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
• Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

SWEET AND SOUR PORK

Steps:

• Brown pork in hot fat (oil).
• Add 1 cup water and 1 tsp chicken bouillon.
• Simmer until tender, about 1 hour.
• Drain pineapple, reserving syrup. Add brown sugar and cornstarch to syrup. Put aside.
• Add green pepper strips and onions to the meat, cook until just barely softened, add pineapple vinegar and soy sauce.
• Add the brown sugar, syrup and cornstarch mix and cook until thick.
• Serve over noodles and/or rice.

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.

EASY SWEET-AND-SOUR PORK

Steps:

• Mix dressing and chili sauce until blended. Cook rice as directed on package, omitting salt.
• Meanwhile, heat oil in wok or large skillet on medium-high heat. Add meat; stir-fry 2 min. or until lightly browned. Remove from wok. Add peppers; stir-fry 4 min. Return meat to wok along with the dressing mixture; stir-fry 2 to 3 min. or until meat is done and sauce is heated through.
• Spoon rice onto platter; top with meat mixture, nuts and onions.

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.

SWEET AND SOUR PORK

Steps:

• If using fresh pork, trim fat from meat and cut thin strips into 1" squares. Cook meat in small amount of hot oil in a large fry pan for 10 to 15 minutes or until done. Drain fat from pan.
• If using cooked left over pork, trim excess fat and cut into 1" chunks. Place in a large fry pan. No need to heat.
• Prepare sauce by combining all ingredients, except cornstarch in water, in a medium saucepan. Bring to a boil and simmer 1 minute. Slowly add cornstarch and water mixture and stir and cook until thickened. Add green pepper to sauce and cook 1 minute.
• Transfer sauce mixture to fry pan with meat. Add tomato, pineapple and mandarin oranges and heat through. Serve over rice.

SWEET AND SOUR PORK

Steps:

• Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
• Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
• Drain.
• Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
• Cook until vegetables are tender but not browned.
• Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
• Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
• Stir cornstarch mixture into vegetable mixture.
• Cook until thickened and bubbly.
• Add pork, pineapple and tomato; cook just until well heated.
• Serve over rice.

SWEET & SOUR PORK

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and reserved pineapple juice until smooth; set aside., Sprinkle pork with paprika. In a large skillet coated with cooking spray, brown pork in oil., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice.