How To make Sweet & Sour Pork
2 lb Pork Butt
1 1/4 c Vinegar
3/4 c Corn starch
2 T Honey
1/4 c Marichino cherry juice
2 T Soy sauce
1/4 c Syrup from canned pineapple
1 T Oyster sauce
1/2 t Salt
5 Pineapple rings chopped
1 Red pepper cut in med pieces
2 T Sugar
1 Onion cut in medium pieces
1 Oil for frying
Cut the pork into irregular bite size pieces. Place into pan with water to barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain. In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well. Heat the oil in a large fry pan and fry the pork pieces until brown. Drain. In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil. Add the pork pieces, cover and simmer for an additional 20 minutes, stirring ocasionally. Add the pineapple pieces and vegetables 5 minutes before cooking time is up. Serve hot.
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SWEET AND SOUR PORK
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With this incredibly simple sweet and sour pork recipe, you can enjoy delicate pork wrapped in a sweet and tangy sauce. Perfect for lunch or dinner served over a bed of steaming white rice.
INGREDIENTS:
300grams pork shoulder
1 teaspoon baking soda
400ml water
MARINADE:
½ tablespoon garlic
1 tablespoon soy sauce
1 small egg
SAUCE
¼ cup tomato ketchup
¼ cup brown sugar
½ teaspoon salt
¼ cup vinegar
1 teaspoon cornstarch
¼ cup water
FOR FRYING:
3 tablespoon cornstarch (for mixing)
½ teaspoon fine salt
¼ teaspoon white pepper
½ cup cornstarch (for dredging)
1-2 cups canola or corn oil for deep frying
VEGETABLES:
1 medium red bell pepper
1 medium green red pepper
1 medium red onion
1 cup pineapple chunks
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Sweet & Sour Pork - Chinese Takeout classic!
Sweet And Sour Pork
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Sweet And Sour Pork
Servings: 2
INGREDIENTS
Marinade
200 grams pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
Deep Frying
100 grams corn flour
500 milliliters oil
Sauce
2 tablespoon oil
5 grams crushed garlic
½ green pepper, chopped
½ red pepper, chopped
150 grams pineapple
50 grams white caster sugar
50 milliliters rice vinegar
2 tablespoons ketchup
PREPARATION
1. In a bowl, combine all marinade ingredients with the pork.
2. Cover and leave to marinade in the fridge 20 minutes.
3. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
4. In a medium-sized saucepan, heat the oil to 350˚F (180°C).
5. Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
6. For the sauce, place a frying pan over a medium heat and add the oil.
7. Sautee the garlic until fragrant, then fry the peppers until soften.
8. Add in the pineapple and warm thorough.
9. Add the sugar, vinegar, and ketchup, stir.
10. Bring the mixture to a boil.
11. Add the chicken to the frying pan and coat everything evenly with the sauce.
12. Serve and enjoy!
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BETTER THAN TAKEOUT - Chinese Sweet and Sour Pork Recipe
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Sweet and sour pork is one of the most representative Chinese dishes with no definitive origin story. However, the Cantonese version is commonly believed to be the prototype of the sweet and sour dishes (orange chicken, lemon chicken, even Mongolian beef) in Western Chinese take-out restaurants.
INGREDIENTS (Serves 3 people with some rice)
To Marinade the Pork
1 lb (454 grams) of pork tenderloin
2 tbsp soy sauce (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of salt
1/2 tsp of baking soda (Amazon Link -
1/4 cup of cornstarch
1 medium size egg
To Make the Sweet and Sour Sauce
1/2 cup of ketchup
1/2 cup of apple cider vinegar (Amazon Link -
1/2 cup of sugar
2 tbsp of orange jam
1 tsp of salt or to taste
1 tbsp of oil
2 tbsp of minced garlic
1 tbsp of cornstarch
1/2 cup of water
Others
1.5 cups of plain flour to coat the pork
2 cups of colorful bell pepper, cut into small diamond shapes
2 cups of pineapple, cut into 2/3-inch cubes
3 cups of oil for deep frying
INSTRUCTIONS
Remove the silver skin from the pork tenderloin. Then cut into 2/3-inch cubes.
Marinate the pork with soy sauce, Chinese cooking wine, salt, baking soda, cornstarch, and egg. Mix until there are no lumps and set it in the fridge for 1 hour.
Cut the pineapple and multi-color bell pepper into the same size as the pork; mince the garlic and set them aside.
In a sauce bowl, thoroughly combine the ketchup, sugar, apple cider vinegar, orange jam, and salt. Mix well and set it aside.
Take the pork from the fridge. Combine the pork and the all-purpose flour into a big bag. Then shake until every piece of the pork is coated well.
Put the meat on a sieve and shake off the excess flour, then rest the pork for 10 to 15 minutes to allow the coating to bond. Otherwise, the flour bits will fall off while deep frying, which ruins the quality of the oil
Heat 2.5 cups of oil in a wok to 350°F (177°C). Fry the coated pork in 2-3 batches over medium heat until lightly golden, about 3-5 minutes for each batch. Remove the pork to the side and rest for 10 minutes.
Increase the temperature to 380°F (193°C), and double fry the pork over medium-high heat for 2 minutes or until golden brown. Transfer the pork onto a tray with some paper towels under it to get rid of the excess oil.
Add a tbsp of cooking oil to a clean wok. Saute the minced garlic until fragrant. Pour in the sweet and sour sauce, then stir until bubbling.
Quickly mix 1 tbsp of cornstarch with 1/2 of water and pour it to the sauce. Stir until the sauce thickens. Add the bell pepper and the pineapple and mix on medium heat for a few minutes or until these two ingredients reach the doneness you like.
Introduce the fried pork back to the wok. Keep mixing until everything is coated with that glossy, sticky sauce.
Serve with white rice.
???? How to Make Sweet & Sour Sauce, Like a Chinese Chef #Shorts
Requiring only a few ingredients and a few minutes, this Sweet & Sour Sauce couldn’t get any simpler ???? Top it on some egg rolls, fried wontons, or Sweet & Sour Pork for an irresistible treat!
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Sweet and Sour Pork, SIMPOL!
Crispy coated pork smothered in a tangy sweet and sour sauce. Recipe ito ng ating ka-Simpol na si Cherriza Canlaz! Learn her version of sweet and sour pork with a twist! ????
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