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!
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 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!
SWEET AND SOUR PORK
While this quick recipe deviates from the American Chinese restaurant classic that inspired it-pineapple and bell pepper are replaced by carrots and snow peas and the pork is stir-fried rather than deep fried-the ketchup is not a shortcut. In fact, it helps give this dish its signature tanginess.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
- Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
- Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
Nutrition Facts : Calories 348, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 74 milligrams, Sodium 674 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 28 grams
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
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
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
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
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 STIR-FRY
There's no need for takeout when you can do it better-and with this simple stir-fry recipe, you'll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that's ready in a flash.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
- In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
- Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
- Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.
Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 18 g, TransFat 0 g
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
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
PEKING PORK WITH SWEET-AND-SOUR SAUCE
Make and share this Peking Pork With Sweet-And-Sour Sauce recipe from Food.com.
Provided by luvn-n-the-oven
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
- In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
- Bring to boil, then reduce to simmer until syrupy.
- Mix flour and cornstarch together in medium size shallow dish; set aside.
- Season pork with salt and pepper.
- Dredge in sherry (or rice wine).
- Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
- Heat oil in large pot to 350 degrees.
- Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
- Repeat frying process on all pieces and drain again.
- Transfer meat to sauce and serve.
Nutrition Facts : Calories 3838.4, Fat 319.9, SaturatedFat 47.6, Cholesterol 150.1, Sodium 1709.8, Carbohydrate 188.9, Fiber 1.3, Sugar 139, Protein 50.9
SWEET AND SOUR PORK
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
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.
More about "recipe sweet and sour sauce for pork"
HOW TO COOK CHINESE-STYLE CRISPY SWEET AND SOUR PORK
From foodelicacy.com
SWEET AND SOUR PORK - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
SWEET AND SOUR PORK (THE BEST RECIPE) - RASA MALAYSIA
From rasamalaysia.com
EASY SWEET & SOUR PORK RECIPE | ONTARIO PORK
From ontariopork.on.ca
THE BEST SWEET AND SOUR PORK RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SWEET AND SOUR PORK RECIPE- HOW TO MAKE IN FIVE STEPS (CHINESE …
From tasteasianfood.com
CRISPY BATTERED SWEET AND SOUR PORK - JUSTSOYUM
From justsoyum.com
SWEET AND SOUR PORK OVER RICE – A QUICK & EASY DINNER RECIPE
From makeyourmeals.com
SWEET AND SOUR PORK WITH PINEAPPLE - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
SWEET AND SOUR PORK - DINNER AT THE ZOO
From dinneratthezoo.com
SWEET AND SOUR PORK: RESTAURANT RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
SWEET AND SOUR PORK | READY SET EAT
From readyseteat.ca
SWEET AND SOUR PORK (糖醋里脊) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SWEET AND SOUR PORK RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SWEET AND SOUR PORK - PORK - MANY SIMPLE RECIPES
From manysimplerecipes.com
QUICK & EASY SWEET AND SOUR PORK STIR FRY - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
SWEET AND SOUR PORK RECIPE | SAVEUR
From saveur.com
15 SWEET AND SOUR PORK BATTER RECIPE - SELECTED RECIPES
From selectedrecipe.com
SWEET AND SOUR PORK - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SWEET-AND-SOUR PORK - GLUTEN FREE RECIPES
From fooddiez.com
SWEET AND SOUR PORK - SPEND WITH PENNIES
From spendwithpennies.com
SWEET AND SOUR PORK - HEARTLANDCOOKING.COM
From heartlandcooking.com
SWEET AND SOUR PORK RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
SWEET AND SOUR PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SWEET AND SOUR PORK (咕噜肉) | MADE WITH LAU
From madewithlau.com
PORK LOIN ROAST WITH SWEET & SOUR SAUCE - FEEDING THE FRASERS
From feedingthefrasers.com
SWEET AND SOUR PORK - AHEAD OF THYME
From aheadofthyme.com
SWEET AND SOUR PORK - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
SWEET AND SOUR PORK - BETTER THAN TAKE OUT! - FED BY SAB
From fedbysab.com
SWEET AND SOUR PORK (BETTER THAN TAKEOUT!) - BAKE IT WITH LOVE
From bakeitwithlove.com
SWEET AND SOUR PORK | NZ PORK
From pork.co.nz
SWEET AND SOUR PORK – BEST EVER! – MY ROI LIST
From myroilist.com
SLOW COOKER SWEET AND SOUR PORK - SLOW COOKING PERFECTED
From slowcookingperfected.com
SWEET AND SOUR PORK - CAFE DELITES
From cafedelites.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