Chinese Take Out Sweet And Sour Pork Recipes

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CHINESE TAKE-OUT SWEET AND SOUR PORK



Chinese Take-Out Sweet and Sour Pork image

Don't be fooled by the list of ingredients this is not at all hard to make, and may even be better than any take-out you may have had in the past! --- for authenticity of this popular dish the pork must be deep-fryed firstly and this may be done well in advance to save time, adjust the chili flakes to suit heat level my family likes spicy so I use 1 teaspoon or a little more --- serve with cooked white rice.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb pork butt, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon sugar
1 1/4 teaspoons soy sauce
1 egg white, slightly beaten with a fork
2 green onions, chopped
1 quart vegetable oil (for frying)
1/2 cup cornstarch
1 tablespoon vegetable oil
1 large green bell pepper, seeded and cut into strips
1 medium onion, cut into wedges
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
1/4 teaspoon white sugar
salt (to taste)
1/2 teaspoon sesame seeds (or use as much as desired) (optional)
1 cup water
1/8-1/4 teaspoon salt
3/4 cup sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks (do not drain the juice)
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
  • Mix in chopped green onion; cover and refrigerate for 1 or more hours.
  • heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
  • Remove the pork from the fridge and toss with 1/2 cup cornstarch.
  • fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
  • Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
  • For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
  • Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
  • In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
  • Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

CHINESE TAKE-OUT SWEET-AND-SOUR PORK



Chinese Take-Out Sweet-And-Sour Pork image

Though immensely popular, sweet-and-sour pork is not an authentic Chinese dish and was probably invented here in the United States to suit American tastes. It is most often served with a mix of carrot, green and red bell pepper, pineapple, and onion, and glazed with a sweet-and-sour sauce that includes a heavy dose of good old ketchup. We've tried to make it successfully without the ketchup in order to stay truer to it's Asian roots, but it just isn't the same as that old standby we used to eat as kids back in the heyday of the mom-and-pop Chinese restaurant. Food for Thought: According to press reports, China released a new set of stamps to celebrate the Year of the Pig, which began on February 18, 2007. They are scratch and sniff, lick and taste stamps that smell like sweet-and-sour pork when you scratch the front, and taste like the dish when you lick the back. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

1 lb pork tenderloin, cut into bite-sized cubes
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons soy sauce
1/4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper
2 -3 cups peanut oil or 2 -3 cups vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoons dark sesame oil
1/2 teaspoon chili-garlic sauce
1/3 cup unbleached all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon vegetable oil
1 pinch salt
1 garlic clove, minced
1 green bell pepper, cut into 1-inch squares (1 cup)
1 red bell pepper, cut into 1-inch squares (1 cup)
1 small onion, cut into 1/2-inch slices (1 cup)
5 slices pineapple, cut into 1-inch squares
white rice, # 318419 for serving
2 green onions, thinly sliced, for garnish

Steps:

  • In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
  • Fill a wok or large frying pan with 3 inches of oil and heat to 360º.
  • In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
  • In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350º or the pork will absorb oil).
  • Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
  • Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
  • Serve hot with rice and garnished green onions.

Nutrition Facts : Calories 1421.5, Fat 120.8, SaturatedFat 21.3, Cholesterol 75.7, Sodium 1244.1, Carbohydrate 60.1, Fiber 3.6, Sugar 39.5, Protein 29.4

SWEET AND SOUR PORK



Sweet and Sour Pork image

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

3/4 pound boneless pork shoulder, cut into 1 1/4-inch chunks
3 tablespoons Shaoxing rice wine
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
2 tablespoons neutral oil, such as rice bran or canola
2 teaspoons minced ginger
1 teaspoon minced garlic
1 1/2 tablespoons tomato paste
1 1/4 cups rice vinegar
1 cup pineapple juice
3/4 cup honey
1 tablespoon dried hawthorn berries (can be purchased in Asian groceries or online)
2 teaspoons sambal oelek
1/4 teaspoon five-spice powder
1/2 teaspoon salt, plus more to taste
1 tablespoon cornstarch
1 quart neutral oil, such as rice bran, for deep-frying
1 bell pepper (any color), cut into 1-inch pieces
1/2 medium yellow onion, cut into 1-inch pieces
8 ounces fresh pineapple, cut into 1-inch pieces (about 1 cup)
Pinch of salt
Steamed rice, for serving
1/3 cup sweet rice flour (preferably Mochiko brand)
1/3 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon ground white pepper
1/8 teaspoon salt

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.

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