SLOW COOKER SWEET AND SOUR PORK
Provided by Robin Miller : Food Network
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
- In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.
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 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.
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
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 CHICKEN TENDERS
This super-easy sweet and sour dish is quick to make and served with white rice.
Provided by Dawn Schultz
Categories Main Dish Recipes Chicken Sweet and Sour Chicken Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour cornstarch and garlic salt into a large resealable bag.
- Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
- Shake the chicken in the bag until all pieces are fully coated.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
- Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
- Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.3 g, Cholesterol 125 mg, Fat 8 g, Fiber 0.2 g, Protein 30.8 g, SaturatedFat 1.9 g, Sodium 1575.5 mg, Sugar 28.7 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 AND SOUR PORK TENDERLOIN
Provided by Food Network
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. Season tenderloins with salt and pepper.
- 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
- 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
- 5. Remove cover and stir in pineapple chunks.
- 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
- 7. Slice pork and serve with sauce and pineapple.
- 8. Garnish with minced parsley.
- 9. Serve over hot, cooked rice if desired.
SWEET AND SAVORY BRANDY SAUCE FOR PORK TENDERLOINS
With its subtle aroma, this "Sweet and Savory" sauce is a delicious way to turn a regular dinner of pork tenderloins into something special. The recipe is fast and easy, and uses ingredients which can usually be found in almost any house hold.
Provided by Miss Alice
Categories Pork
Time 15m
Yield 1 Medium Pork Loin, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- In medium size bowl, mix Brandy, Brown Sugar, Onion and Garlic. Set aside.
- Melt the Butter in a large frying pan until bubbly, then slowly add the Brandy mixture.
- Stir the sauce until it comes to a boil, then crush the Basil and drop it into the pan.
- Let the sauce boil for about five minutes, then bring the stove to a simmer.
- Place the Pork Loin into the frying pan, and cover.
- Let the Pork simmer until it reaches an internal temperature of 160-165 degrees.
- Let stand for about five minutes, then serve and enjoy!
SWEET AND SOUR PORK
I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make.
Provided by Kaykwilts
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
- Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
- Drain.
- Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
- Cook until vegetables are tender but not browned.
- Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
- Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
- Stir cornstarch mixture into vegetable mixture.
- Cook until thickened and bubbly.
- Add pork, pineapple and tomato; cook just until well heated.
- Serve over rice.
Nutrition Facts : Calories 232.2, Fat 9.2, SaturatedFat 3.2, Cholesterol 53.5, Sodium 344.3, Carbohydrate 23.8, Fiber 0.8, Sugar 16.3, Protein 12.9
CLASSIC SWEET & SOUR PORK
Excellent recipe! Found it in my Joy of Cooking cookbook years ago. I've made a couple of adjustments to suit my family's tastes. Original recipe can be found on page 480.
Provided by Carol
Categories Pineapple
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 1/2 inch strips, 2 inches long.
- Heat oil in a wok or electric fryer, brown meat.
- When brown drain meat on paper towel.
- Set aside.
- To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
- Cook until slightly thickened and has changed color.
- Add meat and simmer, covered, for about 1 hour.
- Add pineapple chunks, green pepper and onion.
- Cook for another 10 minutes until vegetables are just tender.
- Serve over cooked rice.
Nutrition Facts : Calories 553.5, Fat 27.1, SaturatedFat 8.8, Cholesterol 124.5, Sodium 477.8, Carbohydrate 33, Fiber 1.2, Sugar 26.6, Protein 42.8
SWEET AND SOUR PORK II
We love this recipe. Serve it over cooked rice.
Provided by MARY ANN PUTMAN
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
- In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
- Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 50.5 g, Cholesterol 107.3 mg, Fat 28.1 g, Fiber 2.2 g, Protein 35.4 g, SaturatedFat 9.1 g, Sodium 1386.6 mg, Sugar 44.9 g
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.
EASY SWEET AND SOUR PORK BELLY
Rich and meaty pork belly is cooked low and slow for amazing taste and texture and served with a sweet, sour, and salty glaze. Serve on top of noodles or yellow rice. Drizzle with more glaze and garnish with scallions.
Provided by Chef John
Categories Meat and Poultry Pork
Time 12h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.
- Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.
- Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.
- Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.
- Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.
- Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.
- Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side. Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.
- Remove from the heat and serve.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 11.3 g, Cholesterol 81.7 mg, Fat 60.2 g, Fiber 0.2 g, Protein 11 g, SaturatedFat 21.9 g, Sodium 839.7 mg
CROCK POT SWEET AND SOUR PORK
This recipe can be adapted to make on top of the stove or in the oven, I have made this many times in the past it is very good!
Provided by Kittencalrecipezazz
Categories Pineapple
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large plastic resealable plastic bag place the paprika, black pepper and seasoned salt (or white salt) shake the bag to mix spices together.
- Add in the pork cubes in 2 batches and shake the bag to coat with the spices.
- Heat oil on a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart crock pot.
- To the same skillet add in onion and garlic and saute for 3 minutes; add into the crock pot.
- Drain the pineapple tidbits and reserve the juice (refrigerate the pineapple to add in at end of cooking).
- To the crock pot add in the pineapple juice, green bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix with a wooden spoon.
- Cover and cook on LOW for 6-8 hours or until the meat is tender.
- In a small bowl whisk the cornstarch with water until smooth then add into the crock pot along with the reserved pineapple tidbits, stir well with a wooden spoon until combined; cover and cook another 30-35 minutes or until sauce is thickened.
- Serve over rice.
Nutrition Facts : Calories 781, Fat 35.8, SaturatedFat 9.6, Cholesterol 194.9, Sodium 670.3, Carbohydrate 47, Fiber 5, Sugar 31, Protein 67.5
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
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