PAD PRIEW WANT (SWEET AND SOUR PORK THAI STYLE)
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 16
Steps:
- Slice the pork into scallops, one and a half by an eighth inch thick. Set aside. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup. Set aside. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water. Reserve.
- Heat the wok over high heat for 30 seconds. Add the peanut oil and, when a wisp of white smoke appears, add the garlic. When the garlic turns light brown, add the pork. Spread in a thin layer and cook for about one minute. Turn over and cook until the pink color vanishes, about one minute more. Add the onions and tomatoes and stir for one minute. Add the vinegar and mix all the ingredients well.
- Pour the nam pla mixture into the wok and stir well to combine all the ingredients. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly. Stir the tapioca starch mixture and add it to the wok. Stir continuously, combining the ingredients, until the sauce bubbles.
- Turn off the heat. Transfer to a heated dish and serve with plain cooked rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 1149 milligrams, Sugar 12 grams
SWEET AND SOUR PORK III
My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.
Provided by PAM_1
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
- In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g
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
THAI SWEET AND SOUR PORK
This is very different from the usual Chinese dish. There is not too much sugar and no vinegar, having said that it is still a very good, colourful and simple to cook dish.
Provided by Brian Holley
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the garlic till just golden, add the pork and fry 4 minutes
- Add the onion.
- Add the fish sauce, sugar, black pepper, cook for 3 minutes.
- Add the red pepper, cucumber, tomato, pineapple and spring onions.
- IF the mixture is dry add a couple of tablespoons of water.
- Stir fry for 4 minutes.
- Garnish with coriander leaves and shredded spring onions.
- Serve with fried rice or noodles.
Nutrition Facts : Calories 249.9, Fat 11.9, SaturatedFat 2.6, Cholesterol 50.2, Sodium 746.1, Carbohydrate 16.1, Fiber 2.4, Sugar 10.7, Protein 20.4
THAI-STYLE SWEET-AND-SOUR PORK
Make and share this Thai-Style Sweet-And-Sour Pork recipe from Food.com.
Provided by ToriS
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the pork into thin strips.
- Heat the oil in a wok or pan.
- Stir-fry the garlic until golden, then add the pork and stir-fry for 4-5 minutes.
- Add the onion.
- Season the meat and onion mixture with fish sauce, sugar, and ground black pepper.
- Stir the mixture for about 4 minutes, until the pork is cooked.
- Add the rest of the vegetables with the pineapple.
- You may need to add a few tablespoons of water.
- Stir-fry 3-4 minutes longer.
- Serve.
Nutrition Facts : Calories 248.6, Fat 11.9, SaturatedFat 2.6, Cholesterol 50.2, Sodium 744.8, Carbohydrate 15.9, Fiber 2.2, Sugar 10.3, Protein 20.2
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