TANGY SWEET AND SOUR PORK SHOULDER STEAK BAKE
You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Season the steaks with seasoning salt or white salt and pepper.
- Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
- Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
- Top the steaks with green bell pepper slices.
- In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
- Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
- Pour the sauce over the browned pork steaks in the baking dish.
- Cover tightly with heavy foil.
- Bake for 1 hour.
- Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
- Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
- Skim off any fat from the top of the sauce.
Nutrition Facts : Calories 686.9, Fat 22.7, SaturatedFat 7.6, Cholesterol 202.6, Sodium 1188.4, Carbohydrate 59.7, Fiber 1.8, Sugar 51.6, Protein 61.9
TANGY SWEET AND SOUR PORK
My children always asked for this wonderful and tangy pork dish when they came home from school for the weekend. Today, they still appreciate the stir-fry's comforting flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 1061mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 20g protein.
SWEET AND SOUR PORK STEAKS
This recipe came from the cookbook "365 Favorite Brand Name Slow Cooker Recipes and more". I don't add salt because of the soy sauce, but if you are a real salt lover, you may want to add just a touch of salt.
Provided by Jellyqueen
Categories Pineapple
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, sear pork steaks on both sided in hot oil.
- Drain and transfer to crockpot.
- In bowl, combine pineapple, green bell pepper, water, sugar, ketsup, tapioca, soy sauce, and dry mustard.
- Pour over pork steaks.
- Cover and cook on low 8-10 hours or high 4-5 hours.
- Serve over rice if desired.
Nutrition Facts : Calories 345.8, Fat 10.2, SaturatedFat 2.7, Cholesterol 66.6, Sodium 416.1, Carbohydrate 42, Fiber 1.3, Sugar 38.3, Protein 22.7
AUTHENTIC SWEET AND SOUR PORK
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 2
Number Of Ingredients 14
Steps:
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 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 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
SPICY SWEET-SOUR PORK
Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside., In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender. , Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SLOW-COOKER SWEET AND SOUR PORK
Looking for a hearty dinner? Then check out this slow-cooked sweet and sour pork recipe - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 4
Number Of Ingredients 11
Steps:
- In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
- Cover; cook on low setting for 6 to 8 hours.
- About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
- About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.
Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 110 mg, Fiber 1 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 20 g, TransFat 0 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
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