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!
CZECH SWEET AND SOUR CABBAGE
The best accompaniment to a succulent pork roast is without doubt bread dumplings and a nice scoop of sweet and sour cabbage. Today I would like to show you a popular Czech recipe for stewed green cabbage made from the fresh head.
Provided by Petra Kupská
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Cleaning and preparing cabbage: Remove any wilted or damaged outer leaves of the head of cabbage. Cut the cabbage in half. Locate the cabbage's stem, also known as the core. Cut an angle into the core where the stem meets the cabbage leaves and remove it from each half.
- Shredding cabbage head: Simply cut the cabbage into thin strips with a chef's knife and further cut them in half to get manageable bites. Another easy way to shred cabbage is to use a hand box grater.
- The cabbage needs to be scalded first. This will remove the pungent taste from the cabbage; it will also soften a little and become tender. Boil a kettle full of water. Put the cabbage in a large colander and gently scald with boiling water. I steam twice, each time with about ⅓ gal (1.3 L) of water, which is the capacity of my kettle.
- Heat the lard or sunflower oil over medium heat in a large skillet. Throw in the chopped onions and fry until they turn golden. Stir frequently. Add the caraway seeds to the onions and fry for a further minute.
- Add the shredded cabbage and a teaspoon of salt. Stir well. Pour in a ladle of water, turn the heat down to a third and cover the pot with a lid. Let simmer for 40 minutes.
- Thickening the cabbage: Take a small sieve and flour. Place a spoonful of flour in the sieve and sprinkle it lightly over the entire surface of the cabbage. Do not stir or shake the cabbage. Simply cover with a lid and let the flour steam for five minutes. Then stir, cover again and leave to simmer for a further five minutes.
- The perfect flavoring of cabbage: This is where your taste preferences come in. Add about ⅔ of the vinegar and sugar to the cabbage from the amount in the recipe. Add salt, stir and taste. Gradually add vinegar, sugar, or salt until you reach the desired taste. Stir well each time.
Nutrition Facts : Calories 117 kcal, Carbohydrate 20 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1192 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE
Categories Onion Pork Roast Dinner Meat Pork Chop Fall Oktoberfest Cabbage Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
- Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
- Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
- Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.
SWEET AND SOUR PORK WITH CABBAGE
This recipe was given to me by my friend in Michigan who uses her fresh cabbage from the garden. I think the sweet and sour is a Campbell Soup Recipe, not sure..but the addition of the cabbage is her idea..It's quick and easy and very tasty and a nice change from rice or pasta...give it a try and judge for yourself.
Provided by Pat Duran @kitchenChatter
Categories Chicken
Number Of Ingredients 10
Steps:
- Stir together in a medium bowl the picante sauce, vinegar, ginger root, pineapple juice and cornstarch .Set aside.
- Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the pork and stir-fry until browned and no longer pink. Remove the pork from the skillet and set aside.
- Heat the remaining oil in the skillet. Add the cabbage to the pork drippings and oil and stir fry until tender crisp. Add the apple juice and cook for 5 minutes, stirring occasionally. Remove cabbage from the skillet and keep warm.
- Add the picante sauce mixture to the skillet. Cook and stir over medium heat until the mixture boils and thickens. Stir in the pineapple. Return the pork strips to the skillet and cook until the mixture is hot and bubbly. Serve of the cabbage and enjoy!
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
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