CLASSIC SWEET & SOUR PORK
Excellent recipe! Found it in my Joy of Cooking cookbook years ago. I've made a couple of adjustments to suit my family's tastes. Original recipe can be found on page 480.
Provided by Carol
Categories Pineapple
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 1/2 inch strips, 2 inches long.
- Heat oil in a wok or electric fryer, brown meat.
- When brown drain meat on paper towel.
- Set aside.
- To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
- Cook until slightly thickened and has changed color.
- Add meat and simmer, covered, for about 1 hour.
- Add pineapple chunks, green pepper and onion.
- Cook for another 10 minutes until vegetables are just tender.
- Serve over cooked rice.
Nutrition Facts : Calories 553.5, Fat 27.1, SaturatedFat 8.8, Cholesterol 124.5, Sodium 477.8, Carbohydrate 33, Fiber 1.2, Sugar 26.6, Protein 42.8
RIVER ROAD COOKBOOK SWEET AND SOUR PORK
This is a wonderful--not sticky sweet!--sweet and sour pork that I grew up with. Simple and just delicious. It spoiled me for all other versions. I find most too sweet and way too full of unnecessary and distracting vegetables.
Provided by BarbryT
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).
- Add the pork and coat the pieces with the egg/cornstarch batter.
- Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.
- Drain on paper towels.
- Cut peppers into 1/4-inch slivers. Cut slivers in half.
- Drain pineapple. If using sliced pineapples, cut them into tidbits.
- Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
- Bring to a boil.
- Add the sliced peppers and boil one minute.
- Mix the 2 tablespoons cornstarch and 1/2 cup water together.
- Stir the cornstarch/water mixture into the vinegar mixture.
- Simmer about two minues, stirring constantly, until thickened and translucent.
- Add the drained pineapple tidbits and the pork.
- Stir until heated through.
- Serve with steamed rice.
SWEET AND SOUR PORK
We like this as a quick meal when we've been gone all day. Add more or less garlic to suit your taste.
Provided by looneytunesfan
Categories Pineapple
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired.
Nutrition Facts : Calories 789, Fat 32.7, SaturatedFat 9.5, Cholesterol 114, Sodium 989.6, Carbohydrate 92.9, Fiber 1.8, Sugar 43, Protein 34.3
SWEET AND SOUR PORK
Steps:
- In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
- In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
- Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
- Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
- In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
- In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
- Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
- Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SWEET AND SOUR PORK
Make and share this Sweet and Sour Pork recipe from Food.com.
Provided by BarbaraK
Categories Pineapple
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Add enough water to drained pineapple juice to measure 1 Cup.
- Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
- Cover and reduce heat until carrots are crisp tender.
- In the meantime, trim fat from pork and cut into large pieces.
- Heat oil to 360°F.
- Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
- Add pork and stir to coat well.
- Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
- Drain on paper towel and keep warm.
- Mix 2 T cornstarch and 2 T water and mix til smooth.
- When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
- When thickened, add the pork, pineapple chunks and green pepper.
- Continue to stir 1 minute or until warmed through.
- Serve with rice.
Nutrition Facts : Calories 367.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 97, Sodium 704.2, Carbohydrate 53.8, Fiber 2, Sugar 38.9, Protein 26.1
SWEET AND SOUR PORK
the secret to crispy pork is double frying! pork is fried until cooked, then drained. Just before the meal is served, drop the pork back in the (re-heated)oil for about 30 seconds, and serve.
Provided by mummamills
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- chop the pork into bite sized bits, and marinate in the sherry and soy while making the sauce.
- cut all vegetables into 1" squares, (bite size).
- heat oil and saute all vegetables, about 3 to 4 minutes.
- add pineapple.
- combine all other ingredients, and add to the pan, stirring till it thickens.
- keep warm.
- Pork.
- add the plain and cornflour to the pork and toss to coat, shake off any excess and deep fry the pork in medium hot oil until done.
- Drain the pork and re-heat the oil.
- cook pork for about 30 seconds, until crisp.
- serve on rice with the sauce poured over.
Nutrition Facts : Calories 520.3, Fat 22.4, SaturatedFat 5.3, Cholesterol 105, Sodium 629.4, Carbohydrate 40.9, Fiber 5, Sugar 27.9, Protein 38
SWEET AND SOUR PORK
The recipe is from New York's best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic.
Provided by Suzin
Categories Pork
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.
- Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.
- When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.
- Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.
- Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.
Nutrition Facts : Calories 533.5, Fat 15.2, SaturatedFat 5.1, Cholesterol 109.5, Sodium 554.8, Carbohydrate 69.9, Fiber 2.2, Sugar 38.8, Protein 22
SINGAPORE SWEET AND SOUR PORK
I got this recipe from a friend. It's makes the most delicious sauce. This would be good with chicken too.
Provided by SueVM
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.
- Cut each medallion into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat, remove and coat with the beaten egg.
- Place the cornstarch in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
- Heat the oil in a large skillet or wok over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.
- In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.
- To make the sauce:.
- In a separate small bowl, combine the white sugar, salt, cornstarch, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.
- Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well.
- Serve over rice.
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