Sweet n' Sour Pork || Instant Pot Freezer Cooking
I used my two 6qt Instant Pots (IP-DUO60 7-in-1) in this video. You can find it on Amazon here: (affiliate - thanks!)
Dump and Go Sweet and Sour Pork (Freezer Recipe)
In each freezer bag add:
2lbs pork stew meat
1/2 c. soy sauce
1/2 c. catchup
1 t. sesame oil
1/3 c. sugar
1/4 t. red pepper flakes
1/2 t. garlic powder
1 t. onion powder
1/2 t. black pepper
Add after cooking:
2 T. cornstarch
1/4 c. water
Freeze bags flat in order to save space. When ready to cook, defrost completely and dump contents of the bag into your Instant Pot liner. Cook on High Pressure for 5 minutes. Let pressure come down naturally for at least 10 minutes. Quick release the rest of the pressure. Open the lid and turn the IP to the Saute mode. In a small bowl whisk together cornstarch and water. Pour into the pork mixture and stir to combine. Simmer for about a minute to allow the sauce to thicken. Salt to taste. Serve with rice and sprinkle with sesame seeds and chopped green onions if desired and enjoy!
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Hong Kong Style Sweet & Sour Pork Recipe! | My Fakeaway for Your Takeaway
It's #fakeaway Sunday and for this week's episode Jeremy is making a sweet and sour with a 90's throwback twist. Crunchy pork served in a sweet and sour caramel sauce and topped with crispy pork crackling. This is a drool worthy dish!
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BETTER THAN TAKEOUT - Sweet And Sour Pork (Northern Style)
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The color is lighter compared to the south Chinese style that you are probably familiar with. It will be gone as soon as you put it on the table. People go nuts for this.
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Ingredients for the pork marinade
- 350 grams of pork loin
- 1/2 tsp of salt
- 1.5 tbsp of Chinese cooking wine [Amazon Link:
- 1/4 tsp of white pepper [Amazon Link:
- 1/4 tsp of baking soda [Amazon Link:
Ingredients for the coating
- 1/2 cup of cornstarch [Amazon Link:
- 3/4 cup of corn starch +1/2 cup +1 tbsp of water
Others
- enough oil to deep fry
- some carrot shreds
- scallion shreds
- ginger shreds
- garlic slices
Ingredients for the sauce
- 2 tbsp of water
- 1 tsp of cornstarch +2 tsp of water
- 1/4 cup of sugar
- 2 tbsp of vinegar [Amazon Link:
- 3/8 tsp of salt
INSTRUCTIONS
- Slice the pork loin against the grain into 3 mm thick pieces. Pork shoulder or pork butt will work fine too.
- Marinade the meat with 1/2 tsp of salt, some white pepper to taste, you can also use black pepper, 1/4 tsp of baking soda to tenderize the meat, and 1.5 tbsp of Chinese cooking wine. Mix it well. The meat is thinly sliced so you really need to rub in between each piece so the marinade can be evenly distributed. Let it sit for 10 minutes.
- Next, we gonna coat the meat with a thin layer of corn starch. Take a piece of meat. Unfold it. Pad it in the cornstarch. Then shake off the excess starch. Keep doing that until you finish all of them.
- On the side here, mix 3/4 cup of cornstarch and 1/2 cup + 1 tbsp of water. Stir until it is well combined. It should be like whipping cream texture. Add the coated meat into the cornstarch water. Mix it well. You might ask me why do coat the meat with cornstarch twice? I can’t explain the science behind it but I have tried to coat the meat only once and it did not come out as good. So just stick with this method.
- The meat is very sticky now. I suggest you separate them ahead of the time. Unfold it nicely. Because we gonna deep fry them. The meat is thinly sliced. You want to put them into oil fast. This will allow you to pick up the meat easily and you will not be in a rush.
- Besides the meat, you will also need some aromatic and vegetables: 2 pieces of spring onion, 2 cloves of garlic, 1 small piece of carrot and a small piece of red bell pepper. Simply slice the garlic and cut the others into shreds.
- Heat the frying oil to 380 F. When you add the meat in, it will sink to the bottom but soon it will float to the top. That means the temperature is correct. Don’t crowd the wok because they like to stick to each other. So you might need to fry it in batches. Use chopsticks to continually flipping them so they cook evenly. The meat is very thin and it is really easy to over-cooked them. I will only fry it for less than 2 minutes.
- This is the first frying. It shouldn’t turn golden at all. Even if it is slightly golden, the meat will be overcooked during the second fry. Yes, we are double frying the meat. The second time, heat the oil a little bit higher to 390 F. Add in all the meat. It is ok if it is a little crowd. Just keep stirring and flipping them. The second fry should be less than 2 minutes as well. Take them out. Now the meat is slightly golden. Shake off any excess oil it is not too greasy. You can re-use the frying oil for up 4 times. Don’t need to waste it.
- Now we gonna make a simple sweet and sour sauce. You will need 1/4 cup of sugar, 2 tbsp of water, 2 tbsp of vinegar, 3/8 tsp of salt, Some cornstarch water (1 tsp of cornstarch +2 tsp of water). Continue stirring it on medium heat until it becomes a thin syrup texture. Like that. Introduce the pork back to wok along with the vegetables that we prepared before. Stir to cook the vegetable. Then toss it nicely so the sauce coats everything. And you are done.
RELATED VIDEOS
Central Chinese Sweet and Sour Pork -
Cantonese Style Sweet and Sour Pork -
Why Restaurant Sweet & Sour Sauce taste better than yours! #shorts #shorts28
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Why restaurant Sweet & Sour Sauce taste better than yours! #shorts #shorts28
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???? Dad's Juicy Sweet and Sour Pork (咕噜肉)!
Watch Daddy Lau teach us how to make the perfect sweet + sour pork!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:52 - Prepare pork
02:55 - Cut vegetables & pineapples
04:08 - Ketchup came from fish?!
06:08 - Create sweet and sour sauce
06:34 - Coat pork in flour, cornstarch
07:32 - Start heating oil
08:00 - A quick primer on oil & smoke points
09:12 - How to tell if oil is hot enough
09:45 - Fry pork #1
10:26 - Why we fry our pork twice
11:22 - Fry #2
12:00 - Cook veggies, sauce, pork
13:07 - Plate!
13:38 - Meal Time!
14:30 - Substitutes for pork?
14:50 - How do you keep the pork crispy?
16:02 - How to avoid tough pork texture?
16:30 - The most important thing to focus on for this dish?
17:22 - Alternatives to deep-frying?
18:24 - On sugars, honey
19:07 - How to get the red color?
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SWEET & SAUCY COUNTRY STYLE PORK RIBS FREEZER MEAL IDEA!!
Today we continue with another excellent option for freezer banking! This time we are making a sweet and saucy country pork rib freezer meal. These ribs aren't really ribs, per se. They are boneless pork loin or shoulder that has been cut into generous flanks. These are great for making in the slow cooker or the pressure cooker and can easily be done in multiples if you like to make batches at a time. This uses your favorite barbecue sauce as well as some additional ingredients to make a delicious main course that you can pair with anything! I know this will quickly become a family favorite for it's sweet savory appeal and you will love the budget friendly factor for putting a delicious protein on the table!
I have started with 3 pounds of boneless country style pork ribs. One small, 16 ounce bottle of your favorite barbecue sauce. I usually end up pouring this into a measuring cup then putting a bit of water in the bottle and shaking out the rest. You paid for it, you should use it! Get every bit of goodness out of there! I ended up with approximately 2.5 cups of sauce. I also added some sliced sweet onion a bit of minced garlic and a bit of liquid smoke. This is optional if you are not a fan but I have to tell you this really takes the flavor over the top. I also added a sprinkling of brown sugar to the mix.
Note that if you are on a sugar restricted diet than you should seek out your favorite sugar free barbecue sauce and use a brown sugar substitute in your version. This will taste just as fabulous I promise!
Everything goes in the bag. Seal it up then give it a good little massage to get all the goodness mixed together. I like to pop this into a bread pan and freeze. This will help the meal freeze in a shape that is more conducive to your slow cooker or your pressure cooker. Instead of freezing flat, I prefer to do it this way. You should do what works best for you and the space you have available.
When you wish to cook this you can pop this into your slow cooker frozen and set it on low for 6 to 8 hours until bubbly and tender. If you thaw this out for 24 hours before cooking you can set this on low for 4 to 6 hours instead.
Cooking in your pressure cooker? From frozen you can do 1 hour on medium pressure or from thawed you can do 30 minutes on medium pressure. Ours were never frozen and we cooked them for 40 minutes on medium pressure and they were perfectly delicious! Of course these times may vary depending on your make and model of pressure cooker as well as the amount you are intending to prepare so keep this in mind and always consult the manual for more guidelines.
In the end you can serve this on it's own like I did with a baked potato and a vegetable or you can shred this and serve it with cole slaw on buns for some fab bbq pork sammies. Everyone loves those!
I hope this gives you another freezer meal idea that will make your family happy. I hope you give this a try some time soon and I hope you love it!
Happy eating!
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