River Road Cookbook Sweet And Sour Pork Recipes

Steps:

• Cut pork into 1/2 inch strips, 2 inches long.
• Heat oil in a wok or electric fryer, brown meat.
• When brown drain meat on paper towel.
• Set aside.
• To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
• Cook until slightly thickened and has changed color.
• Add meat and simmer, covered, for about 1 hour.
• Add pineapple chunks, green pepper and onion.
• Cook for another 10 minutes until vegetables are just tender.
• Serve over cooked rice.

Steps:

• Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).
• Add the pork and coat the pieces with the egg/cornstarch batter.
• Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.
• Drain on paper towels.
• Cut peppers into 1/4-inch slivers. Cut slivers in half.
• Drain pineapple. If using sliced pineapples, cut them into tidbits.
• Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
• Bring to a boil.
• Add the sliced peppers and boil one minute.
• Mix the 2 tablespoons cornstarch and 1/2 cup water together.
• Stir the cornstarch/water mixture into the vinegar mixture.
• Simmer about two minues, stirring constantly, until thickened and translucent.
• Add the drained pineapple tidbits and the pork.
• Stir until heated through.
• Serve with steamed rice.

Steps:

• For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
• Add pork; mix to coat well.
• Cover and refrigerate 1 hour, stirring occasionally.
• Drain pork, reserving marinade.
• Place 8 tbsp of the cornstarch into large bowl.
• Add pork pieces; toss to coat well.
• Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
• Add 1/2 of pork pieces until brown, about 5 minutes.
• Drain on paper towels.
• Repeat with remaining pork.
• Drain pineapple, reserving syrup.
• Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
• Blend remaining 2 tbsp cornstarch and the water in another bowl.
• Heat remaining 3 tbsp oil in a wok over high heat.
• Add all veggies and stir fry for 3 minutes.
• Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
• Add pork and pineapple; stir fry until heated through.

Steps:

• Drain pineapple reserving the juice.
• In a large skillet, heat corn oil over medium heat.
• Add next 3 ingredients.
• Stir fry 2 minutes or until tender crisp.
• Remove.
• Stir fry pork, 1/2 at a time, 3 minutes.
• Return pork to skillet.
• In bowl, stir together pineapple juice and remaining 5 ingredients.
• Stir into skillet.
• Add green pepper mixture and pineapple.
• Stirring constantly, bring to a boil over medium heat and boil 1 minute.
• If desired, serve over rice.

Steps:

• Combine the marinade ingredients and add the pork. Allow the flavours to penetrate for at least 20 minutes (although it doesn't really matter if it can't be marinated for that long).
• Combine the cornflour with a little of the extra water to form a smooth paste/liquid, then set aside. Combine the remaining sweet and sour sauce ingredients in a small saucepan and place over a high heat. When hot, whisk in the cornflour mixture. Continue to whisk over a high heat until the sauce until it has thickened to your liking. Set aside.
• Place the pork and the marinade into a hot frypan (or wok)and fry until it's almost completely cooked. Remove pork from the pan and set aside.
• Heat the garlic in the pan. Add the onion and stir fry for about 30 seconds before throwing in the baby corn. Cook for another 2-3 minutes. Add the capsicum, stir frying for another minute or so, then add the zucchini. After stir frying for another 2-4 minutes add the sweet and sour sauce you prepared earlier. Return the pork to the pan and season with pepper and dried coriander (if using). If you feel you need more liquid you can probably add a little bit of chicken or vegetable stock.
• If the vegetables aren't quite cooked to your liking allow them to simmer in the sauce for however long they need to suit your taste buds (on the contrary you can reduce the stir frying time if you prefer crisper veggies). Add the pineapple (if using fresh coriander, add it in here)and allow it to heat slightly before taking the pan off the heat. Serve on steamed rice (I prefer basmati rice, but any long grain rice will suffice).

Steps:

• In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired.

Steps:

• Add enough water to drained pineapple juice to measure 1 Cup.
• Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
• Cover and reduce heat until carrots are crisp tender.
• In the meantime, trim fat from pork and cut into large pieces.
• Heat oil to 360°F.
• Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
• Add pork and stir to coat well.
• Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
• Drain on paper towel and keep warm.
• Mix 2 T cornstarch and 2 T water and mix til smooth.
• When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
• When thickened, add the pork, pineapple chunks and green pepper.
• Continue to stir 1 minute or until warmed through.
• Serve with rice.

Steps:

• Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
• Soak with marinade for at least half an hour.
• Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
• Next cut 4 slices of pineapple into the same size squares.
• Set aside.
• Heat 6 cups oil.
• While oil is heating, coat each piece of pork in cornstarch.
• When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
• Remove pork and drain off oil from frying pan.
• Put back into frying pan 2 T.
• of oil; fry the green pepper and pineapple, stirring constantly.
• Add the seasoning sauce continuing to stir fry, until thickened.
• Turn off the heat.
• Add the pork, mix well and serve immediately.
• Serve over rice!