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 - SOUR PORK (GU LO YAK)
Make and share this Sweet - Sour Pork (Gu Lo Yak) recipe from Food.com.
Provided by dubisbaby
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut pork into 1-inch squares. Sprinkle with salt, pepper and MSG; set aside. Slice carrot. Cut onion and green pepper into 1-inch squares. Chop garlic. Beat egg and mix with flour and 2 tablespoons cornstarch. Coat pork with egg/flour mixture. Heat peanut oil in saucepan. Drop pork squares, one by one into hot oil and deep fry until well done and crisp outside. Remove from oil and drain.
- Add carrot, onion and green pepper to same oil and fry 1 minute. Remove from pan and drain. Mix tomato ketchup, soy sauce, vinegar, sugar and 1 tablespoon cornstarch and water together. Heat 4 tablespoons oil in the pan. Cook the mixture until boiling and thick. Place pork, carrot, onion, green pepper and pineapple into the tomato ketchup mixture and mix well. Serve hot.
Nutrition Facts : Calories 304.4, Fat 11.4, SaturatedFat 2.7, Cholesterol 86.3, Sodium 559.3, Carbohydrate 35.8, Fiber 1.8, Sugar 25.8, Protein 15
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
SWEET & SOUR PORK CREPES
You can use leftover chicken in this recipe instead of the pork. This is a great way to use leftovers and have an elegant dinner. Goes well with a green salad
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large skillet with oil, leghtly brown the pork.
- Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
- Dissolve the cornstarch in the water and stir it into the hot mixture.
- Cook on low, keep stirring until the sauce has thickened.
- Stir in the chestnuts.
- In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side.
- If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
- Bake in 350f oven for 10- 15 minutes, serve.
Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 616.8, Carbohydrate 25.5, Fiber 2.3, Sugar 14.5, Protein 2.3
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