SWEET AND SOUR PORK
Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....
Provided by Nagi
Categories Mains
Number Of Ingredients 26
Steps:
- Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)
- Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
- Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
- Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.
- Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
- Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
- Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).
- Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
- Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
- Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
- Keep warm in oven.
- Heat oil in a very large skillet over high heat.
- Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
- Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
- 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
- Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!
PORK STEAK MARINADE RECIPE
This homemade pork steak marinade recipe, it is packed full of flavours, delivers on taste and made with a handful of pantry staples ingredients. This marinade works for oven baked, pan fried, slow cooked, grilled and air fried pork meat and you are guaranteed juicy and tender meat at all times. What you will need to make it
Provided by Ajoke
Categories Dinner
Number Of Ingredients 10
Steps:
- To a jar add soy sauce, honey, olive oil, dried parsley, paprika, fennel seeds, minced garlic, black pepper and a pinch of salt. Place the lid on the jar and close tightly then give it a good shake to combine.
- Transfer four pork steaks to a large mixing bowl then pour the marinade over it, give it a good mix so that all the steak is well coated. Cover the bowl with a plastic wrap (cling film) and marinate in the fridge for at least 30 minutes to 24 hours
- Bring the pork out of the fridge 30 minutes before cooking so it comes to room temperature, this will help it cook evenly.
Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 1083 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
MARINATED PORK SCOTCH FILLET STEAKS
Make and share this Marinated Pork Scotch Fillet Steaks recipe from Food.com.
Provided by YnkyGrlDwndr
Categories Pork
Time 4h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine oil, paste, garlic, basil, and black pepper in a bowl, add the pork and coat thoroughly.
- Cover and place in refrigerator for at least 4 hours.
- Remove pork from marinade, pat dry with a paper towel and grill for 6 to 10 minutes each side, basting as needed with marinade OR pan fry 6 to 10 minutes each side.
Nutrition Facts : Calories 487.3, Fat 42.5, SaturatedFat 9.2, Cholesterol 77.5, Sodium 206.4, Carbohydrate 3.7, Fiber 0.8, Sugar 2, Protein 22.6
MOROCCAN STYLE PORK SCOTCH FILLET STEAKS
Make and share this Moroccan Style Pork Scotch Fillet Steaks recipe from Food.com.
Provided by YnkyGrlDwndr
Categories Pork
Time 1h27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place steaks in a single layer in a shallow dish.
- Blend or process remaining ingredients to make a paste.
- Spread marinade on steaks and turn over to coat both sides.
- Cover and refrigerate for a least 1 hour.
- Preheat grill and grill steaks for 5 to 6 minutes.
- Turn steaks over, brush with remaining marinade and grill for a further 5 to 6 minutes.
- Serve hot with rice or couscous.
Nutrition Facts : Calories 305, Fat 22.4, SaturatedFat 6.4, Cholesterol 77.5, Sodium 79.3, Carbohydrate 2.9, Fiber 0.6, Sugar 1, Protein 22.2
SCOTCH FILLET STEAK
A recipe I found on ehow.com for New Zealand recipes. Here is what is stated: "By the name Scotch Fillet, one might assume that it is a particular cut of meat that originated in Scotland or is from Scottish-bred cattle. Instead, Scotch fillet is a term commonly used in Australia and New Zealand for a fillet cut from the rib tenderloin portion of beef, and sometimes pork. Other names for Scotch fillet are rib fillet or rib-eye fillet."
Provided by diner524
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F
- Spread both sides of the Scotch fillets with the softened butter, reserving about 1 teaspoon of the butter for later.
- Place the fillets on the rack in the roasting pan.
- Place the uncovered fillets into the hot oven and roast for 20 minutes.
- Meanwhile, saute the onions in the remaining 1 teaspoon of butter in a small saucepan for 2 to 3 minutes.
- Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture.
- Pour the onion mixture over the Scotch fillets. Return the fillets to the oven for an additional 20 minutes, basting the fillets with the onion mixture frequently.
- Serve the roasted fillets hot, topped with the onion mixture left in the roasting pan.
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