SWEET AND SOUR PINEAPPLE PORK
Steps:
- Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
- Meanwhile, make the sweet and sour sauce:
- In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
- Heat oil in a Dutch oven to 350 degrees F.
- Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
- In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
CHINESE TAKE-OUT SWEET AND SOUR PINEAPPLE PORK
Make and share this Chinese Take-Out Sweet and Sour Pineapple Pork recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
- Add in the pork cubes; toss to coat completely with batter.
- Heat oil in a wok or skillet over medium-high heat.
- Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
- Pour off any excess oil leaving just a small amount.
- Saute the green pepper, garlic and carrots until just crisp-tender.
- Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
- In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
- You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
- Serve with cooked rice.
SWEET AND SOUR PORK WITH PINEAPPLE
Steps:
- Gather the ingredients.
- Put all of the ingredients in a saucepan and stir to mix evenly. Place over medium-high heat.
- Stirring constantly, bring the sauce to a boil and then reduce the heat to a simmer. Cook the sauce, continuing to stir, until the texture has turned thick and sticky, about 25 minutes.
- Gather the ingredients.
- Place the pork in a bowl and add both kinds of soy sauce, rice wine, five-spice powder, ground white pepper, and minced garlic; marinate for 10 minutes.
- Add the egg, corn flour, and all-purpose flour into the pork marinade and mix evenly. Place in the refrigerator for 30 minutes.
- Gather the ingredients.
- Heat the oil to 325 F/170 C in a wok or deep saucepan.
- Gently slide in some of the pork tenderloin cubes, without overcrowding, and deep-fry, in batches if necessary, until golden brown in color, stirring occasionally. Make sure the oil comes back up to temperature before each batch.
- Place the cooked pork on a plate lined with a couple of sheets of paper towel.
- Remove all but 1 tablespoon of oil from the wok and stir-fry the garlic and onion over medium-high heat until fragrant.
- Add the bell peppers and pineapple to the wok and stir-fry for a minute or two.
- Return the pork to the wok, along with the sweet and sour sauce, and mix evenly. You can add as much sweet and sour sauce as you prefer.
- Garnish with the sesame seeds . Serve with cooked white rice , if desired.
Nutrition Facts : Calories 571 kcal, Carbohydrate 52 g, Cholesterol 129 mg, Fiber 2 g, Protein 34 g, SaturatedFat 3 g, Sodium 852 mg, Sugar 35 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHINESE TAKE-OUT SWEET-AND-SOUR PORK
Though immensely popular, sweet-and-sour pork is not an authentic Chinese dish and was probably invented here in the United States to suit American tastes. It is most often served with a mix of carrot, green and red bell pepper, pineapple, and onion, and glazed with a sweet-and-sour sauce that includes a heavy dose of good old ketchup. We've tried to make it successfully without the ketchup in order to stay truer to it's Asian roots, but it just isn't the same as that old standby we used to eat as kids back in the heyday of the mom-and-pop Chinese restaurant. Food for Thought: According to press reports, China released a new set of stamps to celebrate the Year of the Pig, which began on February 18, 2007. They are scratch and sniff, lick and taste stamps that smell like sweet-and-sour pork when you scratch the front, and taste like the dish when you lick the back. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
- Fill a wok or large frying pan with 3 inches of oil and heat to 360º.
- In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
- In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350º or the pork will absorb oil).
- Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
- Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
- Serve hot with rice and garnished green onions.
Nutrition Facts : Calories 1421.5, Fat 120.8, SaturatedFat 21.3, Cholesterol 75.7, Sodium 1244.1, Carbohydrate 60.1, Fiber 3.6, Sugar 39.5, Protein 29.4
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