EASY SWEET AND SOUR PORK
Skillet-easy, homemade sweet-and-sour pork can be on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
- In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
- Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.
Nutrition Facts : Calories 670, Carbohydrate 43 g, Cholesterol 125 mg, Fat 6, Fiber 2 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 22 g, TransFat 1/2 g
CHINESE TAKE-OUT SWEET AND SOUR PORK
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
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.
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!
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
HOMEMADE SWEET-AND-SOUR PORK
I stir up a homemade sauce for this colorful combination of tender meat, crunchy vegetables and tangy pineapple. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Nutrition Facts : Calories 389 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 490mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 3g fiber), Protein 24g protein.
SWEET & SOUR PORK
Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 26
Steps:
- Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
- To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
- Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.
Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
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
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.
SWEET AND SOUR PORK
Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....
Provided by Nagi
Categories Mains
Number Of Ingredients 26
Steps:
- Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)
- Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
- Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
- Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.
- Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
- Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
- Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).
- Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
- Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
- Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
- Keep warm in oven.
- Heat oil in a very large skillet over high heat.
- Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
- Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
- 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
- Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!
SWEET AND SOUR PORK WITH PINEAPPLE
Steps:
- Gather the ingredients.
- Put all of the ingredients in a saucepan and stir to mix evenly. Place over medium-high heat.
- Stirring constantly, bring the sauce to a boil and then reduce the heat to a simmer. Cook the sauce, continuing to stir, until the texture has turned thick and sticky, about 25 minutes.
- Gather the ingredients.
- Place the pork in a bowl and add both kinds of soy sauce, rice wine, five-spice powder, ground white pepper, and minced garlic; marinate for 10 minutes.
- Add the egg, corn flour, and all-purpose flour into the pork marinade and mix evenly. Place in the refrigerator for 30 minutes.
- Gather the ingredients.
- Heat the oil to 325 F/170 C in a wok or deep saucepan.
- Gently slide in some of the pork tenderloin cubes, without overcrowding, and deep-fry, in batches if necessary, until golden brown in color, stirring occasionally. Make sure the oil comes back up to temperature before each batch.
- Place the cooked pork on a plate lined with a couple of sheets of paper towel.
- Remove all but 1 tablespoon of oil from the wok and stir-fry the garlic and onion over medium-high heat until fragrant.
- Add the bell peppers and pineapple to the wok and stir-fry for a minute or two.
- Return the pork to the wok, along with the sweet and sour sauce, and mix evenly. You can add as much sweet and sour sauce as you prefer.
- Garnish with the sesame seeds . Serve with cooked white rice , if desired.
Nutrition Facts : Calories 571 kcal, Carbohydrate 52 g, Cholesterol 129 mg, Fiber 2 g, Protein 34 g, SaturatedFat 3 g, Sodium 852 mg, Sugar 35 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g
SWEET AND SOUR PORK III
My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.
Provided by PAM_1
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
- In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g
More about "how to make sweet and sour pork recipes"
HOW TO COOK CHINESE-STYLE CRISPY SWEET AND SOUR PORK
From foodelicacy.com
3.8/5 (23)Category Pork RecipesCuisine Asian, ChineseTotal Time 1 hr
BEST SWEET AND SOUR PORK RECIPE - HOW TO MAKE SWEET AND ...
From delish.com
4.5/5 (3)Category Dinner, Main DishServings 4Total Time 25 mins
- In a small bowl mix 1 teaspoon cornstarch and 1 teaspoon water to create a slurry, then add to sauce and stir.
ROASTED BONELESS PORK LOIN RECIPE - MAKE YOUR BEST MEAL
From thespruceeats.com
Category Dinner, EntreeCalories 467 per serving
SWEET AND SOUR PORK 咕噜肉- HOW TO MAKE IN FIVE STEPS
From tasteasianfood.com
Reviews 6Calories 556 per servingCategory Main Course
- The sweet and sour pork marinate. Cut the pork into bite-size, about 2.5 cm (*1-inch) length. Most Chinese restaurants use pork belly, but you may use pork loin or collar butt, which are less fatty.
- Prepare the dry coating for deep frying. Prepare the dry coating as indicated in the note section of the recipe. The dry coating helps crisp up the crust form on the surface, making it highly crispy and able to withstand the moisture from the sauce drizzling on it while serving.
- Cut the vegetables into bits-size. Fresh vegetables provide an excellent contrast to the deep-fried pork and the sauce with a strong savory flavor. The most common vegetables for Chinese sweet and sour pork are cucumbers, onions, and pineapples.
- Make the sweet and sour sauce. It is the sweet and sour sauce that sets apart one recipe from another. Although you can prepare the sweet and sour sauce by combining only vinegar and sugar, it definitely can formulate with a variety of ingredients to get more flavors.
- Combine all the ingredients. Heat a tablespoon of cooking oil into the wok. Saute the onion, followed by pineapple, and cucumber and stir-fried briefly for half a minute.
SWEET AND SOUR PORK | NZ PORK
From pork.co.nz
Servings 4Category International
SWEET AND SOUR PORK - ONE PAN - 30 MINUTES MEALS
From 30minutesmeals.com
Reviews 6Servings 4Cuisine ChineseCategory Main Course
- Before starting on the pork, make sure you jump start on the rice, so its ready at the same time. That if you want to serve the pork over rice. Cook rice based on package instructions.
- In a large bowl or ziplock bag, toss the pork pieces with the cornstarch well so every piece is covered. Set aside.
SWEET AND SOUR PORK - CAFE DELITES
From cafedelites.com
5/5 (12)Total Time 35 minsCategory DinnerCalories 369 per serving
- In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
HOW TO MAKE VEGAN SWEET AND SOUR 'PORK' (素咕噜肉) - WOONHENG
From woonheng.com
5/5 (4)Total Time 24 hrs 25 minsCategory Main Course, Side Dish
- Remove firm tofu from its package, then drain and pat dry with a paper towel. Cut into 4 slabs (optional step) and freeze until hardened. If you freeze the tofu in a large block, it'll require more time for it to thaw to room temperature.
- Heat 1 cup of oil in a small tall pot to about 375°F (190°C) or use the chopstick method to test the oil temperature.
- In a heated non-stick pan, add 2 teaspoons of oil and sauté the onion and bell pepper for about a minute. Dish out and set aside.
SWEET AND SOUR PORK (THE BEST RECIPE) - RASA MALAYSIA
From rasamalaysia.com
Reviews 81Calories 402 per servingCategory Chinese Recipes
- Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
- When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
SWEET AND SOUR PORK (咕噜肉) | MADE WITH LAU
From madewithlau.com
5/5 (552)Category Main Course
- First, we'll cut our pork into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.
- These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers, yellow bell peppers, green bell peppers), and red onions, yellow onions into small pieces.
- We'll create our sauce with ketchup, brown sugar, vinegar, cornstarch, salt, and water. Mix it thoroughly for about 45 to 60 seconds.
- Add flour to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.
SWEET AND SOUR PORK RECIPE: HOW TO MAKE IT ...
From trychinesegoodies.com
Cuisine Chinese CuisinesServings 3
HOW TO MAKE SWEET AND SOUR PORK-CHINESE FOOD RECIPES-SAUCE ...
From youtube.com
VIETNAMESE SWEET AND SOUR PORK RIBS | RECIPE FUND
From recipefund.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love