Anybody know how to make sweet and sour pork?!
Anybody know how to make sweet and sour pork?
Answers:
Yeah.
Source(s):
http://www.cooks.com/rec/search/0,1-0,sw...
well this is what i like to do.
go to local grocery store and look in the chinese food section or whatever and look for a yellow package that says sun bird and find the sweet sour... it's fast and easy.
INGREDIENTS:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
PREPARATION:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
I LOVE SWEET AND SOUR PORK!!!
SWEET AND SOUR PORK
2 lbs. pork, cubed
1 large can pineapple chunks, reserve liquid
1 large green pepper, cut into squares
1 large red pepper, cut into squares
3 tbsp. soy sauce
1 tbsp. freshly grated ginger
3/4 cup pineapple juice
1 tbsp. rice vinegar
1/2 cup cashews, broken
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
Chop the onion, cube the pork, and saute in the olive oil.
When the pork begins to brown add the peppers, garlic, ginger and cashews. Stir in the pineapple juice, rice vinegar, sugar, soy sauce, and cornstarch.
Simmer 10 more minutes.
Remove from heat and serve over cooked rice.
Here's an age old recipe from the 1800's that I found. you can't get anymore authentic than this!
INGREDIENTS:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
PREPARATION:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
I just love it!
------------------------------...
And here's another one that Mao Tse Tung handed to my grandma:
SWEET AND SOUR PORK
2 lbs. pork, cubed
1 large can pineapple chunks, reserve liquid
1 large green pepper, cut into squares
1 large red pepper, cut into squares
3 tbsp. soy sauce
1 tbsp. freshly grated ginger
3/4 cup pineapple juice
1 tbsp. rice vinegar
1/2 cup cashews, broken
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
Chop the onion, cube the pork, and saute in the olive oil.
When the pork begins to brown add the peppers, garlic, ginger and cashews. Stir in the pineapple juice, rice vinegar, sugar, soy sauce, and cornstarch.
Simmer 10 more minutes.
Remove from heat and serve over cooked rice.