Sweet Sour Pork With Cashews Recipes

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 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:

• 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.

SWEET & SOUR PORK

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.

SWEET AND SOUR PORK III

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.

SWEET 'N' SOUR CASHEW PORK

Steps:

• In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.

GRILL SWEET AND SOUR PORK TENDERLOIN RECIPE

Steps:

• Make the Mumbo Sauce. You can do this days or weeks in advance. Keep it warm if you are making it fresh. If it has been in the fridge, warm it in a pan or in the microwave.
• Prep the pork. The tenderloin is a tube of meat with a taper on one end and a lump on the other. Lop them both off so you have a tube of uniform thickness. Trim off any excess fat and silverskin. Silverskin is just what it sounds like, a silvery, thin, sheath between the fat and the meat that will shrink and get tough when cooked. That's four tenderloins ready to go in the picture. Salt everything liberally and let it sit for about 20 minutes in the fridge so the salt will be absorbed. Then coat everything in a thin layer of cooking oil so it won't stick and so it will brown better.
• Fire up. Set up the grill with a 2-zones for indirect and direct heat cooking. and get the indirect side up to about 325°F (162.8°C).
• Prep the veg. Peel the onion, remove the ends, and cut it into 2 hemispheres. Cut the pepper in half lengthwise, and discard the stem and seeds. The pineapple slices should be peeled and cored.
• Cook. Start grilling the onions, pineapple, and bell peppers over the hot part of the grill with the lid closed. Stay close to the grill so nothing burns. Get grill marks on both sides, but take them off a little undercooked, when they are limp but not soft, and put then in a pot. You want a little crunch. The onions will probably finish last. It's OK if they cool a bit because you need to chop them and you'll burn yourself if they are too hot.
• Put the pork, trimmed chunks and tubes, on the indirect side and cook with the lid closed. Watch the temp on the small pieces closely, they will finish first.
• Start the rice. Put the water, salt, and butter in a saucepan with a tight fitting lid and bring to a boil. Add the rice, pouring it in slowly so that each grain is engulfed in water rather than just dumping it in. This will help keep it from clumping. Stir briefly and dial back the heat to a slow simmer, on low. Cover with a tight lid so little steam will escape and simmer 15 minutes. Do not lift the lid and do not stir. After it is done, taste it. If it is too crunchy, cook for another 2 to 4 minutes. Remove from the heat and let it sit for 5 minutes, fluff with a fork and serve.
• While the pork and rice are cooking, chop the veggies and pineapple into bite sized chunks and put them in a pot on the indirect part of the grill just to keep warm. Warm the sauce.
• When the tubes of pork approach 145°F (62.8°C), roll them onto the hot side so they will brown. Continue cooking until the center of the tube hits 145°F (62.8°C). If you are making this with chicken, it needs to go up to 165°F (73.9°C) and if you are cooking shrimp you should pull shrimp off as soon as it turns bright orange and the center is opaque.
• Remove the pork and slice each tube lengthwise into quarters. Bundle the quarters and slice across them every 1/2" (12.7 mm) to make 1/2" (12.7 mm) chunks. Add the meat to the pot with the chopped veggies and pineapple and stir everything together.
• Serve. Plate the rice first and spoon the meat and veggies on top, and drizzle the sauce over everything. If you have toasted cashews, sprinkle some on top at the last minute so they don't get soggy.