SWEET - SOUR PORK (GU LO YAK)
Make and share this Sweet - Sour Pork (Gu Lo Yak) recipe from Food.com.
Provided by dubisbaby
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut pork into 1-inch squares. Sprinkle with salt, pepper and MSG; set aside. Slice carrot. Cut onion and green pepper into 1-inch squares. Chop garlic. Beat egg and mix with flour and 2 tablespoons cornstarch. Coat pork with egg/flour mixture. Heat peanut oil in saucepan. Drop pork squares, one by one into hot oil and deep fry until well done and crisp outside. Remove from oil and drain.
- Add carrot, onion and green pepper to same oil and fry 1 minute. Remove from pan and drain. Mix tomato ketchup, soy sauce, vinegar, sugar and 1 tablespoon cornstarch and water together. Heat 4 tablespoons oil in the pan. Cook the mixture until boiling and thick. Place pork, carrot, onion, green pepper and pineapple into the tomato ketchup mixture and mix well. Serve hot.
Nutrition Facts : Calories 304.4, Fat 11.4, SaturatedFat 2.7, Cholesterol 86.3, Sodium 559.3, Carbohydrate 35.8, Fiber 1.8, Sugar 25.8, Protein 15
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
SWEET & SOUR PORK CREPES
You can use leftover chicken in this recipe instead of the pork. This is a great way to use leftovers and have an elegant dinner. Goes well with a green salad
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large skillet with oil, leghtly brown the pork.
- Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
- Dissolve the cornstarch in the water and stir it into the hot mixture.
- Cook on low, keep stirring until the sauce has thickened.
- Stir in the chestnuts.
- In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side.
- If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
- Bake in 350f oven for 10- 15 minutes, serve.
Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 616.8, Carbohydrate 25.5, Fiber 2.3, Sugar 14.5, Protein 2.3
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
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
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