SUGARED PORK BUNS
Provided by Molly Yeh
Categories main-dish
Time 7h15m
Yield 9 large or 12 medium buns
Number Of Ingredients 25
Steps:
- For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
- Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
- Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
- Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
- For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
- Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
- Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.
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 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 II
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
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 PORK
I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make.
Provided by Kaykwilts
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
- Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
- Drain.
- Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
- Cook until vegetables are tender but not browned.
- Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
- Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
- Stir cornstarch mixture into vegetable mixture.
- Cook until thickened and bubbly.
- Add pork, pineapple and tomato; cook just until well heated.
- Serve over rice.
Nutrition Facts : Calories 232.2, Fat 9.2, SaturatedFat 3.2, Cholesterol 53.5, Sodium 344.3, Carbohydrate 23.8, Fiber 0.8, Sugar 16.3, Protein 12.9
SWEET & SOUR PORK WRAPS
We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them tempting texture and flavor. -Andrew DeVito, Hartford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (16 wraps).
Number Of Ingredients 12
Steps:
- Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 523 calories, Fat 23g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1357mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.
SWEET & SOUR PORK
This is authentic tasting! I originally found this recipe in a box of stuff to be discarded after my mother passed away, It caught my eye because it uses ingredients that I was familiar with. The recipe seems long, but once u begin tp prepare it u will realize it isn't very time consuming to make, and everyone will be impressed with your culinary prowess. I serve this with egg noodles, but have also used the little packages of ramen noodles (just save the seasoning packet for something else) and white rice is also good.
Provided by Lorri Nichols
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
- Add pork; mix to coat well.
- Cover and refrigerate 1 hour, stirring occasionally.
- Drain pork, reserving marinade.
- Place 8 tbsp of the cornstarch into large bowl.
- Add pork pieces; toss to coat well.
- Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
- Add 1/2 of pork pieces until brown, about 5 minutes.
- Drain on paper towels.
- Repeat with remaining pork.
- Drain pineapple, reserving syrup.
- Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
- Blend remaining 2 tbsp cornstarch and the water in another bowl.
- Heat remaining 3 tbsp oil in a wok over high heat.
- Add all veggies and stir fry for 3 minutes.
- Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
- Add pork and pineapple; stir fry until heated through.
Nutrition Facts : Calories 2297.7, Fat 209.2, SaturatedFat 34.9, Cholesterol 199.2, Sodium 1223.1, Carbohydrate 54.5, Fiber 4.5, Sugar 26.8, Protein 49
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.
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