Chinesetakeoutsweetandsourpork Recipes

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.

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.

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!

Steps:

• In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
• Add in the pork cubes; toss to coat completely with batter.
• Heat oil in a wok or skillet over medium-high heat.
• Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
• Pour off any excess oil leaving just a small amount.
• Saute the green pepper, garlic and carrots until just crisp-tender.
• Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
• In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
• You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
• Serve with cooked rice.

Steps:

• Prepare the pancakes according to the directions with the Chinese Take-Out Peking Duck. In a small bowl, combine the pork, 2 tablespoons of the sherry, 2 tablespoons of the soy sauce, 2 tablespoons of the vegetable oil, and half the garlic. Toss together, and refrigerate while assembling the remaining ingredients.
• In a separate bowl, combine the remaining 2 tablespoons of soy sauce and sherry, the stock, 1 tablspoon of the sesame oil, the sugar, chili paste, 1/2 tsp of the salt, and black pepper to taste. Set aside.
• Heat 2 tablespoons of vegetable oil in a wok or saute pan set over medium heat. Add the eggs and stir-fry until they become firm, about 1 minute. Transfer the eggs to a large bowl.
• Add another 2 tablespoons of vegetable oil to the wok and heat. Add the cabbage, mushrooms, and green onion. Saute the vegetables until they begin to soften, about 3 minutes. Add the remaining garlic, the ginger, and 1/2 teaspoon of salt, and continue to cook for another minute, or until the garlic and ginger are fragrant. Transfer the mixture to the bowl containing the eggs.
• Heat the remaining 2 tablespoons of vegetable oil in the wok, then add the pork and its marinade and stir-fry until it is almost cooked, about 2 minutes.
• Return the cabbage and eggs to the wok along with the sauce. When the sauce boils, add the cornstarch mixture and cook for another minute, or until the sauce thickens. Transfer the mixture to a heated platter.
• To serve, arrange a platter with mu shu pork, pancakes, and hoisin and let your guests make their own mu shu.