AUTHENTIC SWEET AND SOUR PORK
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 2
Number Of Ingredients 14
Steps:
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
LUCKY SWEET AND SOUR SAUCE
My most favorite Sweet and Sour Sauce. I often add pineapple, sliced green pepper and maraschino cherries. You can use it as a dipping sauce or add it to cooked meat or poultry.
Provided by Lorac
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix juice and cornstarch.
- Heat oil in a small saucepan and add remaining ingredients and cornstarch mixture.
- Cook over medium to medium high heat, stirring until sauce thickens.
Nutrition Facts : Calories 331.9, Fat 6.3, SaturatedFat 0.8, Sodium 1120.3, Carbohydrate 67.5, Fiber 0.5, Sugar 55.1, Protein 2.4
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- Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
- Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
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