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.
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
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 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
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 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
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 & SOUR PORK RECIPE BY TASTY
Here's what you need: pork shoulder, garlic, black pepper, green onion, soy sauce, vegetable oil, eggs, cornstarch, white onion, red bell pepper, green bell pepper, chopped pineapple with syrup, vinegar, sugar, ketchup, cooked white rice
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cube the pork and place in a medium bowl.
- Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
- Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
- Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
- Fry the pork in the hot oil until golden brown. Drain on paper towels.
- Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
- Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
- Add the pork to the pan and toss to coat evenly.
- Serve the pork over rice and garnish with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 737 calories, Carbohydrate 79 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 16 grams
SWEET AND SALTY GRILLED PORK WITH CITRUS AND HERBS
Typically prepared as a long-cooked stew or braise, pork shoulder is remarkably (and perhaps surprisingly) fantastic when treated like a steak. This means cooked hot and fast so it's charred on the outside and medium-rare on the inside. While a grill is ideal here, it can also be prepared on the stovetop in a very hot cast-iron skillet. The garlicky, salty, sweet marinade also doubles as a dressing to be poured over crunchy leaves of lettuce, fresh herbs and, if you're looking for something more substantial, some sort of rice noodle or plain cooked rice.
Provided by Alison Roman
Categories dinner, weeknight, meat, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.
- Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There's no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)
- If you're using a charcoal grill, build the fire so it's screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you're using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.
- Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.
- Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.
- Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 11 grams, Sodium 1534 milligrams, Sugar 10 grams
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