Lighter Sweet And Sour Pork Recipes

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SWEET AND SOUR PORK



Sweet and Sour Pork image

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

400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (cut into 2cm / 4/5" cubes (Note 1))
1/2 onion (, finely grated (Note 2a))
1 tsp garlic (, finely grated (Note 2a))
1 tsp ginger (, finely grated (Note 2a))
3/8 tsp baking soda (bi-carb) ((Note 2b))
2 tsp cornflour/cornstarch
2 tbsp light soy sauce (, or all purpose (Note 3))
5 tbsp cornflour/cornstarch ( - for mixing in)
1/2 cup cornflour/cornstarch ( - for Coating)
2 - 3 cups vegetable or canola oil
1/3 cup white sugar
1/3 cup apple cider vinegar ((or 1/4 cup normal white vinegar))
3 tbsp pineapple juice ((from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4))
3 tbsp ketchup ((or Aussie tomato sauce))
1/2 tsp Worcestershire sauce
1 tbsp soy sauce (, light)
1 tsp Oyster Sauce ((Note 5))
4 tsp cornflour/corn starch
1/2 cup water
1 tbsp oil
1 garlic clove (, finely chopped)
2 tsp ginger (, finely chopped)
1 onion ((medium), cut into 2.5cm/ 1" cubes (brown, white, yellow))
1/2 red capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes)
1/2 green capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes)
1 cup pineapple pieces ((from the can of pineapple under Sauce))

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



Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

LIGHTER SWEET & SOUR PORK



Lighter Sweet & sour pork image

This Chinese takeaway family favourite can be made much healthier - lower the sugar, fat and salt levels with this easy recipe

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 19

225g pork tenderloin
1 carrot (140g), cut in approx 5cm long strips
1 tbsp rapeseed oil , plus 2 tsp
2 garlic cloves , finely chopped
2 tsp finely chopped ginger
3 spring onions , ends trimmed, cut into long diagonal slices
½ red pepper , deseeded, cut into long thin strips
200g long-grain rice , cooked
1 egg white
¼ tsp Chinese five-spice powder
1 tbsp cornflour
1 ½ tsp self-raising flour
1 tsp dark soy sauce
½ tsp sesame oil
1 tbsp Chinese white rice vinegar or cider vinegar
2 tsp golden caster sugar
1 tsp tomato purée
1 tsp cornflour , blended with 1 tsp water
175ml vegetable bouillon , made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)

Steps:

  • Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
  • Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
  • Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it's very hot (test by dropping a piece of meat in - it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
  • Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce - it should immediately start to bubble rapidly - and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

Nutrition Facts : Calories 491 calories, Fat 14.9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55.5 grams carbohydrates, Sugar 14.9 grams sugar, Fiber 5.4 grams fiber, Protein 31.1 grams protein, Sodium 1.1 milligram of sodium

LIGHT SWEET AND SOUR PORK



Light Sweet and Sour Pork image

A very tasty alternative to batter-fried pork. One could probably use chicken instead of the pork. From Better Homes and Gardens: Family Favorites Made Lighter.

Provided by ChipotleChick

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup cooked rice
12 ounces lean boneless pork
1/2 cup plain breadcrumbs
2 tablespoons melted margarine
1 clove minced garlic
1 cup fat free chicken broth
1/3 cup sugar
1/3 cup red wine vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
nonstick cooking spray
1 clove minced garlic
1 1/2 cups thin diagonally sliced carrots
1 medium green bell pepper, cut into 1 inch squares
1 medium red bell pepper, cut into 1 inch squares
3 green onions, sliced into diagonal 1 inch pieces
1 (8 ounce) can drained pineapple chunks

Steps:

  • Trim fat from pork and cut into 3/4 inch pieces.
  • Place breadcrumbs on a plate.
  • Mix melted margarine and a clove minced garlic.
  • Add to pork in a plastic bag and toss to coat evenly.
  • Roll pork in breadcrumbs and place on a baking sheet.
  • Bake at 375 for 10 to 12 minutes until the pork is no longer pink.
  • Do not turn it.
  • In a bowl mix together chicken broth, sugar, wine vinegar, cornstarch, and soy sauce.
  • Set aside.
  • Spray a wok or skillet with nonstick cooking spray, along with a teaspoon of oil, if needed.
  • Add a clove minced garlic and stir-fry 15 seconds, then add carrots, cover and cook 3 minutes, add green and red bell peppers with onion and stir fry again for 3 or 4 minutes.
  • Remove veggies from wok.
  • Stir the sauce and add to the wok, cook until bubbly and thickened, plus an additional minute.
  • Stir in the vegetables and pineapple chunks.
  • Cook about a minute or until heated through.
  • Arrange pork on a platter and spoon sauce over top.
  • Serve with hot cooked rice.

SWEET AND SOUR PORK II



Sweet and Sour Pork II image

We love this recipe. Serve it over cooked rice.

Provided by MARY ANN PUTMAN

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 8

Number Of Ingredients 13

¼ cup shortening
2 cups water
2 cubes chicken bouillon
½ teaspoon salt
3 (20 ounce) cans pineapple chunks, drained with juice reserved
¾ cup brown sugar
1 tablespoon cornstarch
3 tablespoons soy sauce
¾ cup white vinegar
1 ½ teaspoons salt
2 green bell pepper, cut into 1 inch long strips
½ cup thinly sliced onions
3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips

Steps:

  • Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
  • In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
  • Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 50.5 g, Cholesterol 107.3 mg, Fat 28.1 g, Fiber 2.2 g, Protein 35.4 g, SaturatedFat 9.1 g, Sodium 1386.6 mg, Sugar 44.9 g

SWEET AND SOUR LYCHEE PORK



Sweet and Sour Lychee Pork image

This is my favorite meat recipe! The lychees give it a really unique flavor. Enjoy!

Provided by betty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 20

1 egg yolk
1 teaspoon soy sauce
1 teaspoon rice wine
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon ground Sichuan peppercorns
5 ounces pork tenderloin, trimmed of fat and cut into 1-inch cubes
2 tablespoons white vinegar
2 tablespoons water
2 tablespoons white sugar
2 teaspoons tomato paste
1 teaspoon soy sauce
1 teaspoon cornstarch
oil for frying
3 tablespoons cornstarch
1 tablespoon vegetable oil
2 green chile peppers, cut into 1-inch pieces, or more to taste
2 scallions, cut into 1-inch pieces
3 ounces canned lychees, drained
¼ teaspoon sesame oil

Steps:

  • Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
  • Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
  • Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
  • Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
  • Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 40.9 g, Cholesterol 141.9 mg, Fat 24.2 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 4.6 g, Sodium 674.4 mg, Sugar 16 g

SWEET AND SOUR PORK RECIPE BY TASTY



Sweet And Sour Pork Recipe by Tasty image

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

½ lb pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
1 cup corn flour
2 ½ cups oil
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
⅔ cup pineapple
¼ cup white caster sugar
¼ cup rice vinegar
2 tablespoons ketchup

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!

SWEET-AND-SOUR PORK



Sweet-and-Sour Pork image

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

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional

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.

QUICK HOMEMADE SWEET-AND-SOUR PORK



Quick Homemade Sweet-and-Sour Pork image

Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice, optional

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 over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer. , Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 603mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 2g fiber), Protein 23g protein.

LIGHTER SWEET AND SOUR PORK



Lighter Sweet and Sour Pork image

Most sweet and sours nearly deep fry the meat. This one does not, but marinades the meat to add flavor.

Provided by Pabbit

Categories     Pork

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 lb lean boneless pork
1 egg, beaten
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soy sauce
3 tablespoons vinegar
2 tablespoons soy sauce
3 tablespoons brown sugar
3/4 cup pineapple juice (from can below)
1 tablespoon cornstarch
1 tablespoon canola oil
1 clove garlic, minced
4 slices ginger, chopped
1 onion, in wedges
3/4 cup pineapple chunk, canned,divided and reserve juice

Steps:

  • Cube pork and marinade in next four ingredients for 20-30 minutes (more is fine).
  • Combine vinegar, soy, brown sugar and pineapple juice.
  • Set aside Dredge pork in cornstarch.
  • Coat wok with oil and heat.
  • Cook pork in wok until done and brown.
  • Remove from heat and set aside.
  • Stir fry garlic, ginger, and onion.
  • Add pineapple chunks.
  • Add sauce mixture and heat until thick and clear.
  • Add meat and cook until hot.
  • Can be served over rice.

Nutrition Facts : Calories 345.9, Fat 11.3, SaturatedFat 2.9, Cholesterol 119.8, Sodium 1418.7, Carbohydrate 32.3, Fiber 1, Sugar 26, Protein 28

EASY SWEET AND SOUR PORK



Easy Sweet and Sour Pork image

This is a quick-and-easy recipe - and it comes in mighty handy at the end of a busy work day! I enjoy collecting cookbooks and am always looking for new ideas. I found this one in a magazine, and my family really liked it.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 can (20 ounces) pineapple chunks in natural juices, liquid drained and reserved
1/2 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
1 teaspoon vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 pound boneless pork loin, cut into thin strips
2 garlic cloves, minced
1 teaspoon ground ginger
2 medium carrots, sliced thin
1 medium onion, cut into wedges
1 green or sweet red pepper, sliced thin
2 cups snow peas, trimmed

Steps:

  • Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.

Nutrition Facts :

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Combine cornstarch and remaining stock in another small bowl. Heat oil in a large nonstick skillet over medium-high heat. Stir-fry pork mixture in hot oil 5 minutes or until pork is done. Remove pork from pan; keep warm. Add onion, bell peppers, and water chestnuts to pan; stir-fry 3 minutes or until crisp-tender.
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LIGHTER SWEET & SOUR PORK RECIPE | NEW IDEA FOOD
Method. Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a …
From newideafood.com.au


SWEET & SOUR PORK | MARION'S KITCHEN
When oil reaches 180°C, toss pork with flour and cook, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Heat a clean wok or large frying pan over high heat. Add the oil and stir-fry the onion for a minute. Add the capsicum and stir-fry for another minute. Then add the pork, pineapple and the sweet & sour sauce.
From marionskitchen.com


LITE SWEET AND SOUR PORK RECIPE | MYRECIPES
Brown the pork on all sides, stirring occasionally (about 5 minutes). ADD onions and peppers and continue cooking for 2 to 3 minutes. Reduce heat to medium. Add sauce mixture, pineapple …
From myrecipes.com


SWEET AND SOUR PORK (糖醋里脊) - OMNIVORE'S COOKBOOK
2019-09-18 Heat the oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the pork all at once and spread it out into a single layer in the skillet. Separate the pork pieces with a pair of tongs or chopsticks. Cook without touching the pork for …
From omnivorescookbook.com


EASY SWEET & SOUR PORK RECIPE | ONTARIO PORK
Cooking Instructions: In a non-stick skillet, brown pork over medium-high heat. When pork reaches 145F internal temperature, stir in BBQ sauce, 1/2 cup (125 mL) juice/syrup from the …
From ontariopork.on.ca


SWEET AND SOUR PORK - RECIPE GIRL
2019-09-30 Whisk together the remaining 1 tablespoon cornstarch, water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2 to 3 minutes.
From recipegirl.com


SWEET AND SOUR PORK - ASIAN FOOD RECIPES AND TECHNIQUES
2022-02-23 Remove and drain on a paper towel. Heat 1 tbsp of oil in the wok. Saute the onion until aromatic, then add the pineapple, cucumber, followed by the sweet and sour sauce and …
From tasteasianfood.com


SWEET AND SOUR PORK - DINNER, THEN DESSERT
2018-07-18 Coat the pork in the cornstarch, then dip in the egg and into the flour before dropping into the hot oil one piece at a time. Cook the pork for 2-3 minutes, until cooked …
From dinnerthendessert.com


SWEET AND SOUR PORK - AHEAD OF THYME
In a small mixing bowl, whisk together all the sauce ingredients including ketchup, soy sauce (or oyster sauce), water (or chicken broth), sugar, vinegar, cornstarch, and salt until smooth. Set the aside. Stir fry. Heat oil in a large skillet over medium-high heat until the hot oil …
From aheadofthyme.com


QUICK & EASY SWEET AND SOUR PORK STIR FRY - PLAYS WELL WITH BUTTER
2020-11-30 Cook the pork until deeply browned, about 90 seconds per side. Finish the sweet & sour pork: Pour the sweet & sour sauce into the skillet with the pork. Increase heat to high. Cook, stirring often, until the sweet & sour sauce thickens slightly, 2-3 minutes. Add the vegetables back into the pot.
From playswellwithbutter.com


SWEET AND SOUR PORK - NO RECIPES
Cut all the vegetables and have them ready. Prepare a paper towel lined wire rack. Add 1-inch of oil to a heavy bottomed pot and heat to 340 degrees F (170 C). Whisk together the flour, 2 …
From norecipes.com


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