CRISPY SWEET AND SOUR PORK
While there are many recipes on Zaar for Sweet and Sour Pork, this is one that keeps the pork crispy. After finding this recipe years ago, I've used no other. Leftover pork roast or some thick, cooked pork chops are the basis for this. Planned leftovers are good! The recipe is from Busy Woman's Cookbook, published by Farm Journal in 1961.
Provided by NoSpringChicken
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
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 AND SOUR PORK
This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith
Provided by LR Beckwith
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
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!
SWEET AND SOUR PORK
the secret to crispy pork is double frying! pork is fried until cooked, then drained. Just before the meal is served, drop the pork back in the (re-heated)oil for about 30 seconds, and serve.
Provided by mummamills
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 520.3, Fat 22.4, SaturatedFat 5.3, Cholesterol 105, Sodium 629.4, Carbohydrate 40.9, Fiber 5, Sugar 27.9, Protein 38
SWEET CRISPY PORK (MUU GROP WARN)
Another great recipe from Thai Food by David Thompson with a few small changes to the cooking method made by myself. A really sweet dish that should be offset by serving with other sour dishes. Note that you should use 3 whole coriander stems for the recipe, use the leaves to garnish and the roots for the paste. I deep-fried my own fresh shallots but they can already be purchased fried as well. I used the dried granular palm sugar, the original recipe called for 2 cups of natural palm sugar.
Provided by Peter J
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.
- Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
- While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
- Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
- Cut pork into cubes of around 1cm (1/2").
- Deep fry the pork over moderate heat until nice and golden, remove and drain.
- Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
- Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
- Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
- Serve sprinkled with deep-fried shallots and coriander leaves.
Nutrition Facts : Calories 554.6, Fat 24.2, SaturatedFat 8.5, Cholesterol 215, Sodium 2561.4, Carbohydrate 4.4, Fiber 0.1, Sugar 1.7, Protein 75.1
CRISPY SWEET AND SOUR CHICKEN
If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.
Provided by Uluru
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 24
Steps:
- Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
- Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
- Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
- Remove chicken from the refrigerator. Dip each piece in coating.
- Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
- Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
- Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
- Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g
AUTHENTIC SWEET AND SOUR PORK
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 2
Number Of Ingredients 14
Steps:
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g
SWEET & SOUR PORK
Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 26
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.
Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
SWEET AND SOUR PORK
Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g
SWEET-AND-SOUR PORK
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.
CRISPY SWEET AND SOUR CHICKEN
Crispy Tempura chicken in a sweet and sour sauce.....a Chinese take away at half the price.
Provided by catx84
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Firstly in a saucepan heat a tbsp of cooking/olive oil on medium heat. Add the diced onion and let them sweat for a couple of minutes. (While the onions are sweating you can put a separate pan of water on to boil for the rice to cook in.)
- Then add to the onions the garlic, soy sauce, vinegar and tomato puree. Keep stirring this mixture.
- Mix the corn flour (for the sauce) in the cold water then add to the pan.
- Stir in the sugar then add your pepper, carrot and pineapple with the juice from the tin. Bring to the boil then simmer for 10 minutes stirring occasionally.
- While the sauce is simmering you can mix up your batter. mix the two flours together and baking powder,gently add iced water, briefly stir- can stay lumpy but do not over stir.
- Dip your chicken in the batter and deep fry until a golden brown colour. (cut into one of the chicken pieces to ensure it is cooked thoroughly)
- serve chicken on a plate then pour the sauce over the top.
- Serve with rice.
- Also try this recipe with either pork, prawns, vegetables or tofu.
HONG KONG SWEET AND SOUR PORK
This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal.
Provided by BETSYLINDSEY
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 4
Number Of Ingredients 21
Steps:
- Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
- To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
- Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
- Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
- Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
- Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 59.5 g, Cholesterol 117.9 mg, Fat 28 g, Fiber 1.5 g, Protein 25.2 g, SaturatedFat 7.4 g, Sodium 402 mg, Sugar 25.6 g
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