CRISPY SWEET AND SOUR PORK
While there are many recipes on Zaar for Sweet and Sour Pork, this is one that keeps the pork crispy. After finding this recipe years ago, I've used no other. Leftover pork roast or some thick, cooked pork chops are the basis for this. Planned leftovers are good! The recipe is from Busy Woman's Cookbook, published by Farm Journal in 1961.
Provided by NoSpringChicken
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss pork pieces with salt and 1 tablespoon cornstarch.
- Mix egg and flour to make a batter.
- Dip pork pieces into batter with slotted spoon.
- Fry in hot oil until nicely browned.
- Drain on paper towels and keep warm.
- In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
- Bring to a boil, sirring constantly, until thickened.
- Continue cooking and stirring for two minutes.
- Add green pepper and onion; cook for five minutes.
- Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.
SWEET CRISPY PORK (MUU GROP WARN)
Another great recipe from Thai Food by David Thompson with a few small changes to the cooking method made by myself. A really sweet dish that should be offset by serving with other sour dishes. Note that you should use 3 whole coriander stems for the recipe, use the leaves to garnish and the roots for the paste. I deep-fried my own fresh shallots but they can already be purchased fried as well. I used the dried granular palm sugar, the original recipe called for 2 cups of natural palm sugar.
Provided by Peter J
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.
- Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
- While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
- Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
- Cut pork into cubes of around 1cm (1/2").
- Deep fry the pork over moderate heat until nice and golden, remove and drain.
- Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
- Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
- Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
- Serve sprinkled with deep-fried shallots and coriander leaves.
Nutrition Facts : Calories 554.6, Fat 24.2, SaturatedFat 8.5, Cholesterol 215, Sodium 2561.4, Carbohydrate 4.4, Fiber 0.1, Sugar 1.7, Protein 75.1
ZESTY SWEET CRISPY SOY PORK RECIPE BY TASTY
It's zesty, it's sweet, it's crispy, it's....soy?! That's right - we tried to make a jingle, but then we decided we'd just make our soy pork instead, and, well, we want you to join in on the fun! We're bringing the Korean kitchen to you, and these pork belly bites are the best way to do that (well, in our opinion, at least). Go on, give 'em a shot for your next barbecue. You won't be sorry (we promise).
Provided by Vince Dacanay
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a bowl, mix together flour, potato starch, and seasonings (paprika, onion powder, garlic powder, cayenne, and white pepper). Add in pork belly cubes and stir to coat.
- Heat vegetable oil in a wok and, on medium heat, deep fry pork belly cubes until brown and crispy. Remove and set aside.
- Remove oil from wok and in the same pan, add minced garlic , Ssamjang, soy sauce, dark soy, lemon juice, and lemon zest. Add brown sugar and reduce sauce (evaporate water) for 2 minutes on medium-high heat.
- Add pork belly to pan and toss to coat pork with sauce. Stir for 2 minutes and add sliced onions, cooking for 2 minutes to slightly soften the onions.
- Then, add bell pepper and carrots and combine, allowing sauce to marinate pork and vegetables thoroughly.
- Plate pork belly and top with green onions and a spritz of lemon juice.
- Serve warm.
Nutrition Facts : Calories 1350 calories, Carbohydrate 115 grams, Fat 85 grams, Fiber 8 grams, Protein 28 grams, Sugar 12 grams
SWEET CRISPY PORK
Make and share this Sweet Crispy Pork recipe from Food.com.
Provided by Flatulus Maximus
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put water in a Dutch oven, bring to boil, wash pork and put in pot, reduce heat to low and simmer for 1 hour or until tender.
- When pork is tender place on a plate and let cool. When cool, tear pork in narrow strips.
- Heat oil in wok over medium heat, add shredded pork, then use low heat, fry untill well browned and crisp. Put on plate.
- Heat 1/2 cup of water in wok on medium heat. When boiling, add palm Sugar, fish sauce, ketjap and ground pepper, stir until dissolved.
- Add crispy pork, stir thoroughly. Add fried onions on top, and it is ready to serve. Serve with sticky rice.
Nutrition Facts : Calories 1244, Fat 116.1, SaturatedFat 16.6, Cholesterol 73.8, Sodium 772.8, Carbohydrate 25.7, Fiber 0.2, Sugar 25.3, Protein 27.3
JAPANESE-STYLE CRISPY PORK
Thin, crispy pork cutlets breaded with panko served with a side of spicy cucumbers and sauce. From the May 2010 Food Network Magazine. Tip from the magazine: To make your own dipping sauce, mix 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.
Provided by Crafty Lady 13
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
- Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
- Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with panko. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
- Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.
Nutrition Facts : Calories 572.9, Fat 14.6, SaturatedFat 4.7, Cholesterol 215.5, Sodium 508.7, Carbohydrate 68.3, Fiber 3.7, Sugar 6.6, Protein 37.6
CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING
Make and share this Crispy Thai Beef Salad With Ginger-Lime Dressing recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
- Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
- Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.
Nutrition Facts : Calories 324.1, Fat 19.2, SaturatedFat 6.5, Cholesterol 85, Sodium 789, Carbohydrate 11.5, Fiber 3.1, Sugar 5.5, Protein 27.3
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