SWEET PORK FOR BURRITOS
This is a sweet and tangy pork recipe. It goes great on burritos and tacos, but it also tastes great by itself!
Provided by Dean
Categories World Cuisine Recipes Latin American Mexican
Time 8h30m
Yield 12
Number Of Ingredients 7
Steps:
- Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
- Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
- Remove the pork, and shred with 2 forks. Serve.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 32.6 g, Cholesterol 72.6 mg, Fat 14.7 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 5.1 g, Sodium 727.8 mg, Sugar 28.7 g
SWEET PORK
One of my favorite restaurants is Costa Vida and their sweet pork is to die for. I have looked everywhere for a similar recipe. Of course Costa Vida won't give out the recipe, but this is close.
Provided by KelBel
Categories Pork
Time 8h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours.
- Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juice will thicken.
- Use meat in burritos, tacos, or salads.
- If freezing, keep juice and freeze with meat.
Nutrition Facts : Calories 372.1, Fat 12.9, SaturatedFat 4.7, Cholesterol 117, Sodium 237.7, Carbohydrate 23.2, Fiber 0.4, Sugar 22.1, Protein 39.2
SWEET PORK STEW
I found this recipe in a Life magazine a few years ago. As the article says, it is just as good with a glass of wine and guests as it is with a cold beer in front of the TV.
Provided by BreadnButter
Categories Clear Soup
Time 33m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
- Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
- Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
- Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.
Nutrition Facts : Calories 745.3, Fat 50.8, SaturatedFat 16.7, Cholesterol 161.2, Sodium 650.8, Carbohydrate 21.4, Fiber 3.6, Sugar 4.5, Protein 41.7
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
SWEET AND SOUR PORK
Steps:
- In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
- In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
- Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
- Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
- In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
- In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
- Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
- Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SWEET AND SOUR PORK
Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter). I like this version of the crispy pork recipe with fresh pineapple.
Provided by Diana Kuan
Categories Fruit Juice Pork Stir-Fry Dinner Pineapple Soy Sauce Dairy Free Tree Nut Free
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 19
Steps:
- 1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.
- 2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
- 3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.
- 4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.
- 5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.
EASY SWEET AND SOUR PORK
This is a quick-and-easy recipe - and it comes in mighty handy at the end of a busy work day! I enjoy collecting cookbooks and am always looking for new ideas. I found this one in a magazine, and my family really liked it.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.
Nutrition Facts :
SWEET AND SOUR PORK RECIPE BY TASTY
Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup
Provided by Evelyn Liu
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 14
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 & 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
At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower.
Provided by Cathy Erway
Categories dinner, meat, vegetables, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 29
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.
QUICK HOMEMADE SWEET-AND-SOUR PORK
Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer. , Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 603mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 2g fiber), Protein 23g protein.
SWEET AND SOUR PORK III
My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.
Provided by PAM_1
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
- In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g
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