Sweet And Sour Pork With Tomato Green Chile Pineapple Preserves Recipes

SWEET AND SOUR PORK

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!

SWEET AND SOUR PORK

Steps:

• In a bowl, combine pork, soy sauce, and Chinese cooking wine. Stir until pork is coated and marinate for about 30 minutes. Drain well.
• In a bowl, combine flour, cornstarch, and salt, and pepper to taste. Dredge pork in flour mixture to fully coat.
• In a pan over medium heat, heat about 2 inches deep of oil. Add pork cubes and cook, turning as needed, for about 6 to 10 minutes or until golden, crisp, and cooked through.
• With a slotted spoon, remove pork from the pan and drain on paper towels. Keep warm.
• In a pan over medium heat, heat about 1 tablespoon oil. Add onions and bell peppers and cook, stirring regularly, for about 30 seconds or until half done. Remove from pan and drain on paper towels.
• In the pan, add sweet and sour sauce mixture, whisking regularly, and bring to a boil. Continue to cook, whisking regularly, for about 2 to 3 minutes or until thickened.
• Add onions, bell peppers, and pineapple chunks. Cook for about 30 to 40 seconds or until tender yet crisp.
• Add fried pork and quickly toss to coat. Remove from heat and serve immediately.
• Alternatively, pan-fry the bell peppers, onions, and pineapple chunks until tender yet crisp. Arrange fried pork cubes on a platter and garnish with the sauteed bell peppers, onions and pineapple chunks. Drizzle with the prepared sweet and sour sauce just before serving.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

SWEET-AND-SOUR PORK

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.

TOMATO GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Wash tomatoes. Immerse tomatoes in boiling
• water for 30 seconds. Remove and plunge into
• cold water. Slip off skins.
• Process peeled tomatoes in a food processor for 1 minute.
• Combine pureed tomatoes, green chile, pineapple, and pectin in an
• 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
• constantly. Boil hard for 1 minute.
• Remove from heat. Skim off foam if necessary. Ladle hot pre-
• serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

SWEET AND SOUR PORK WITH TOMATO GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Combine flour and salt in a flat dish. Dip pork
• cubes into beaten egg, then in flour mixture, coat-
• ing each piece thoroughly.
• Fry pork cubes in hot oil until browned on all sides, about 6 to 8 min-
• utes. Drain on paper towel; keep warm.
• In deep non-stick skillet, bring preserves to a boil. Blend cornstarch with cold water in a small bowl; gradually stir into preserves. Continue cooking, stirring constantly, until mixture is thickened and bubbly.
• Stir warm pork cubes, drained pineapple chunks,
• and bell pepper into thickened sauce. Heat, stirring
• constantly, until pork, pineapple, and pepper are
• heated through.
• Serve over hot cooked rice.