Sweet Crispy Pork Muu Grop Warn 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 CRISPY PORK (MUU GROP WARN)

Steps:

• Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.
• Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
• While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
• Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
• Cut pork into cubes of around 1cm (1/2").
• Deep fry the pork over moderate heat until nice and golden, remove and drain.
• Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
• Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
• Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
• Serve sprinkled with deep-fried shallots and coriander leaves.

THAI CRISPY PORK

Steps:

• Score the skin on the belly of pork crossways with a sharp knife.
• Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
• Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
• Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.

CRISPY SWEET AND SOUR PORK

Steps:

• Toss pork pieces with salt and 1 tablespoon cornstarch.
• Mix egg and flour to make a batter.
• Dip pork pieces into batter with slotted spoon.
• Fry in hot oil until nicely browned.
• Drain on paper towels and keep warm.
• In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
• Bring to a boil, sirring constantly, until thickened.
• Continue cooking and stirring for two minutes.
• Add green pepper and onion; cook for five minutes.
• Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.

SWEET CRISPY PORK

Steps:

• Put water in a Dutch oven, bring to boil, wash pork and put in pot, reduce heat to low and simmer for 1 hour or until tender.
• When pork is tender place on a plate and let cool. When cool, tear pork in narrow strips.
• Heat oil in wok over medium heat, add shredded pork, then use low heat, fry untill well browned and crisp. Put on plate.
• Heat 1/2 cup of water in wok on medium heat. When boiling, add palm Sugar, fish sauce, ketjap and ground pepper, stir until dissolved.
• Add crispy pork, stir thoroughly. Add fried onions on top, and it is ready to serve. Serve with sticky rice.