PEKING PORK CHOPS
Peking Pork Chops - The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 16
Steps:
- Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
- In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
- Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
- Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.
Nutrition Facts : Calories 398 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 229 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 people, Sodium 1001 milligrams sodium, Sugar 13 grams sugar
PORK WITH PEKING SAUCE
Steps:
- Gather the ingredients.
- Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
- In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
- While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
- Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
- Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
- Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.
Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Cholesterol 50 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 325 mg, Sugar 2 g, Fat 19 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
HOMEMADE SWEET-AND-SOUR PORK
I stir up a homemade sauce for this colorful combination of tender meat, crunchy vegetables and tangy pineapple. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Nutrition Facts : Calories 389 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 490mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 3g fiber), Protein 24g protein.
PEKING PORK WITH SWEET-AND-SOUR SAUCE
Make and share this Peking Pork With Sweet-And-Sour Sauce recipe from Food.com.
Provided by luvn-n-the-oven
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
- In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
- Bring to boil, then reduce to simmer until syrupy.
- Mix flour and cornstarch together in medium size shallow dish; set aside.
- Season pork with salt and pepper.
- Dredge in sherry (or rice wine).
- Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
- Heat oil in large pot to 350 degrees.
- Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
- Repeat frying process on all pieces and drain again.
- Transfer meat to sauce and serve.
Nutrition Facts : Calories 3838.4, Fat 319.9, SaturatedFat 47.6, Cholesterol 150.1, Sodium 1709.8, Carbohydrate 188.9, Fiber 1.3, Sugar 139, Protein 50.9
STIR-FRIED PORK AND SNOW PEAS WITH SWEET AND SOUR SAUCE
Make and share this Stir-Fried Pork and Snow Peas With Sweet and Sour Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make stir-fry sauce: combine ingredients in a bowl; set aside.
- Toss the pork with the soy sauce.
- Heat 2 teaspoons oil in a large nonstick skillet over high heat until just smoking.
- Add in pork and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes; transfer pork to a clean bowl.
- Add 1 more tablespoon oil to the pan and return to high heat until shimmering.
- Add in onion and snow peas; cook/stir until softened, about 3 minutes.
- Add in pineapple and cook until warmed through.
- Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger; cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.
- Stir in cooked pork; whisk sauce to recombine, add it to the pan, and bring to a simmer.
- Cook until sauce thickens, 1-2 minutes; serve immediately.
Nutrition Facts : Calories 417.4, Fat 13.3, SaturatedFat 3, Cholesterol 74.8, Sodium 644, Carbohydrate 50.4, Fiber 3.7, Sugar 39.9, Protein 26.4
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE
It only takes 1 hour to create these appetizing ground beef egg rolls. Serve with a side of our sweet and sour sauce.
Provided by By Jessica Walker
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 16
Steps:
- To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
- In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
- To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
- Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
- While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
- In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.
Nutrition Facts : ServingSize 1 Serving
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- Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and 1/2 cup water. Set aside.
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- Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Refry the pork chops again for another 1 to 2 minutes just before making the sauce if you like your pork chops crispy. Double frying keeps the pork chops crispy longer after adding them to the sauce.
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