My Oh So Little Twist On Sweet And Sour Pork Recipes

SWEET AND SOUR PORK RECIPE BY TASTY

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

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.

SWEET-AND-SOUR PORK

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.

CLASSIC SWEET & SOUR PORK

Steps:

• Cut pork into 1/2 inch strips, 2 inches long.
• Heat oil in a wok or electric fryer, brown meat.
• When brown drain meat on paper towel.
• Set aside.
• To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
• Cook until slightly thickened and has changed color.
• Add meat and simmer, covered, for about 1 hour.
• Add pineapple chunks, green pepper and onion.
• Cook for another 10 minutes until vegetables are just tender.
• Serve over cooked rice.

TANGY SWEET AND SOUR PORK

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to measure 3/4 cup. Combine the cornstarch, soy sauce, honey, bouillon, garlic, pepper and pineapple juice mixture until smooth; set aside. , Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender. , Stir pineapple juice mixture; add to the skillet with pineapple. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Serve with rice.

MY OH SO LITTLE TWIST ON SWEET AND SOUR PORK

Steps:

• Blend cornflour with water in a medium-sized bowl until dissolved. Add pork, egg yolks, soy sauce, sesame oil and salt and mix well. Cover and leave to marinate in the refrigerator overnight.
• Make the sweet and sour sauce. Remove core from pineapple and finely slice into pieces. Using a vegetable peeler, finely slice carrot lengthways into ribbons. Cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.
• Place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes. Add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly. Stir in soy sauce, remove from stove and set aside.
• Make the pork. Combine plain flour and extra cornflour. Add to the marinated pork and mix well. Heat vegetable oil in a hot wok until surface seems to shimmer slightly. Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through.
• Remove from wok and drain on kitchen paper. Gently reheat Sweet and Sour Sauce. Finally, return all pork to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through. Remove from wok and drain well on kitchen paper.
• Arrange pork on a platter and serve immediately with a bowl of warm Sweet and Sour Sauce.