Sweet Crispy Pork Food

CRISPY SWEET AND SOUR PORK

Steps:

• Toss pork pieces with salt and 1 tablespoon cornstarch.
• Mix egg and flour to make a batter.
• Dip pork pieces into batter with slotted spoon.
• Fry in hot oil until nicely browned.
• Drain on paper towels and keep warm.
• In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
• Bring to a boil, sirring constantly, until thickened.
• Continue cooking and stirring for two minutes.
• Add green pepper and onion; cook for five minutes.
• Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.

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.

ZESTY SWEET CRISPY SOY PORK RECIPE BY TASTY

Steps:

• In a bowl, mix together flour, potato starch, and seasonings (paprika, onion powder, garlic powder, cayenne, and white pepper). Add in pork belly cubes and stir to coat.
• Heat vegetable oil in a wok and, on medium heat, deep fry pork belly cubes until brown and crispy. Remove and set aside.
• Remove oil from wok and in the same pan, add minced garlic , Ssamjang, soy sauce, dark soy, lemon juice, and lemon zest. Add brown sugar and reduce sauce (evaporate water) for 2 minutes on medium-high heat.
• Add pork belly to pan and toss to coat pork with sauce. Stir for 2 minutes and add sliced onions, cooking for 2 minutes to slightly soften the onions.
• Then, add bell pepper and carrots and combine, allowing sauce to marinate pork and vegetables thoroughly.
• Plate pork belly and top with green onions and a spritz of lemon juice.
• Serve warm.

SWEET CRISPY PORK

Steps:

• Put water in a Dutch oven, bring to boil, wash pork and put in pot, reduce heat to low and simmer for 1 hour or until tender.
• When pork is tender place on a plate and let cool. When cool, tear pork in narrow strips.
• Heat oil in wok over medium heat, add shredded pork, then use low heat, fry untill well browned and crisp. Put on plate.
• Heat 1/2 cup of water in wok on medium heat. When boiling, add palm Sugar, fish sauce, ketjap and ground pepper, stir until dissolved.
• Add crispy pork, stir thoroughly. Add fried onions on top, and it is ready to serve. Serve with sticky rice.