Sweet And Sour Pork With Rice Food

SWEET AND SOUR PORK

Steps:

• Cut pork tenderloin into 1" cubes, trimming off any excess fat. In a large resealable bag, add the egg, soy sauce and cut pork pieces. Allow to marinate for at least 30 minutes.
• Combine all sauce ingredients and mix well. Set aside.
• In a large bowl whisk the flour and cornstarch. Remove pork from marinade and gently toss with flour and cornstarch.
• Heat vegetable oil in a wok or large frying pan over medium high heat. Add pork to the skillet and let it brown on both sides.
• Remove pork from pan and set aside.
• Stir in peppers and diced onion and cook for about 3-4 minutes until peppers just until slightly tender but still crisp.
• Add garlic and ginger. Cook until fragrant, about 1 minute.
• Stir in sauce and cook until thick and bubbly, stirring frequently.
• Add pork and pineapple and simmer for 1 minute more, stirring frequently.
• Serve over rice and garnish with sliced green onions.

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 & SOUR PORK RICE BOWL

Steps:

• In a small bowl, pour 1/4 cup mirin over the onion and let marinate. In a shallow bowl, lightly beat the eggs with 1 teaspoon soy sauce.
• Place the flour in another shallow bowl; place the panko in another separate bowl.
• Coat the pork with the flour, shaking off any excess. Dip the pork slices in the egg mixture, letting the excess drip off, then coat with the panko.
• In a large skillet, heat the oil over medium-high heat until rippling. Add the pork and fry, turning once, until golden and crisp, about 5 minutes on each side. Transfer to paper towels to drain.
• In a small bowl, stir together the ketchup, remaining 1 tablespoon mirin and 2 teaspoons soy sauce. Add 1 teaspoon water to thin if desired.
• Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce and pickled onion.

SWEET AND SOUR PORK WITH RICE

Steps:

• Whisk the cornstarch with the soy sauce and water; add the pork and toss to coat. Set aside for 10 minutes. Prepare the UNCLE BEN'S® Jasmine Rice without butter.
• Meanwhile, heat half the oil in a large, nonstick skillet set over medium-high heat. Add the broccoli and red pepper. Cook for 5 minutes or until tender; transfer to a plate.
• Heat the remaining oil in the same skillet. Add the pork and cook for 10 minutes or until browned and cooked through. Add the veggies, pineapple and sauce. Simmer for 3 minutes or until heated through. Serve over rice with lime wedges.
• Tip: Skip the batter step and use firm tofu instead of pork for a vegetarian friendly entrée.

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:

• 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 AND SOUR PORK

Steps:

• Mix pork, sherry, soy sauce, cornstarch and salt in bowl.
• Separate pieces and fry in oil (350°F) until crisp on edges and well done (8-10 minutes).
• Drain well and put pork on paper towels.
• Keep warm.
• Next make the sweet and sour sauce.
• Mix next 2/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside.
• In a saucepan heat the remaining one tablespoon oil and brown garlic.
• Throw away garlic.
• Add sugar/vinegar mixture to saucepan and cook until mixture boils.
• Stir in corn-starch/water mixture, stirring constantly until it thickens.
• Add pineapple chunks and snow peas (if using), then add pork.
• Mix well.

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.