Sweet And Pungent Pork Recipes

Steps:

• Brown pork on all sides in hot oil. Add chicken broth; cover and simmer about 15 minutes. Add green pepper and pineapple and simmer 10 minutes longer. Mix remaining ingredients, except rice. Add slowly to pork mixture, stirring until thickened. Serve on rice.

Steps:

• 1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.
• 2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
• 3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.
• 4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.
• 5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

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.

Steps:

• Beat the egg; mix flour, salt, and water with it to form thin batter.
• Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned.
• Drain.
• Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses.
• Stir until it boils; add tomato.
• Mix cornstarch with the 1/4 cup water and stir into the sauce.
• Cook till thickened.
• Add pork, stir to mix well, and serve at once.