SWEET-AND-SOUR PORK
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.
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
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.
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
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
This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith
Provided by LR Beckwith
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
- Soak with marinade for at least half an hour.
- Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
- Next cut 4 slices of pineapple into the same size squares.
- Set aside.
- Heat 6 cups oil.
- While oil is heating, coat each piece of pork in cornstarch.
- When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
- Remove pork and drain off oil from frying pan.
- Put back into frying pan 2 T.
- of oil; fry the green pepper and pineapple, stirring constantly.
- Add the seasoning sauce continuing to stir fry, until thickened.
- Turn off the heat.
- Add the pork, mix well and serve immediately.
- Serve over rice!
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
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