Pork may be cooked in so many ways you must have an idea of the recipe you want to cook. If you want a sweet and sour pork recipe, you must know that there is a variety of such recipe. Sweet and sour means that you use a combination of sweet ingredients and sour ingredients in your meal ! Softness may be given by soft herbs such as rosemary or thyme or fruits such as pineapple or apple, while bitterness may come from some vegetables such an onion or garlic, a specific sauce (soy sauce) or vinegar. This combination enhances the main flavors of the meal and gives a range of varied tastes. Once you try a sweet and sour recipe, you are surprised by the strong flavors that come to your mooth. With pork, it is present to highlight the usual pork taste. It is commonly used in Asian food culture and in low calorie meals to highlight specific flavors, when ingredients are cooked with boiled water which doesn’t give any additional taste to pork, or which would even lower its taste.
Have a try with the following recipe and you’ll discover great flavors !
Sweet and sour pork recipe with pineapple and white vinegar
Preparation time : 25 minutes
Cooking time : 30 minutes
For 8 people
- 2 pounds pork boneless top loin
- vegetable oil
- 1⁄2 cup of gold medal all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄2 cup cold water
- 1⁄2 cup teaspoon salt
- 1 egg
- 2 cans of pinapple chinks in syrop
- 1⁄2 cup white vinegar
- 1⁄2 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons soy sauce
- 1 medium carrot, cut into diagonal slices
- 2 chopped garlic loves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 medium green bell pepper
- 8 cups hot cooked rice
- Trim excess fat from pork. Cut pork into 3/4-inch pieces.
- Heat 1 inch oil deep fryer or Dutch oven 360oF.
- Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork.
- Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Remove from oil and put in a plate. Put aluminium foil on it to keep warm.
- Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
- Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
- Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.
The recipe is easy and cooking time rather short. The result is perfect with savory different ingredients cooked together to mix flavors.
Sweet and sour pork recipe with pineapple, anisé and soy sauce
This recipe uses almost the same ingredients as the recipe above with some others which give other subtle flavors to the meal. This sweet and sour pork recipe is a famous Chinese meal with mixed flour which catches the sweet and sauce sauce. You’ll discover that this savoury pork recipe is very delicious and simple.
For the pork and marinade:
- 1 pound pork shoulder or pork tenderloin
- 2 tablespoons water
- Pinch of garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon sesame oil
- 1 tablespoon oil
- 1 teaspoon soy sauce
- 3 cups of canola oil for frying
- 1⁄2 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 egg, beaten
For the main dish
- 1/2 green bell pepper (square pieces)
- 1/2 red pepper (square pieces)
- 1/2 onion (square pieces)
- 8 ounce can of pineapple chunks
- 2 teaspoons cornstarch mixed with water
For the sauce
- 1 teaspoon oil
- 2 slices ginger, smashed
- 1 star anise
- 1⁄4 cup tomato ketchup
- 11⁄2 cups white vinegar
- 1⁄2 cup sugar
- For the marinade : Mix all the ingredients together in a large bowl until the mixture is homogeneous. Add pork (diced) and cover pork with the mixture. Set aside for 30 minutes.
- For the sauce : Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook 1 minute until the ginger starts to caramelize. Add ketchup and stir constantly until the ketchup starts to caramelize (about 2 minutes).
- Add the white vinegar, sugar, and the juice from the canned pineapple and stir until the sugar is dissolved.
- Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes). (The sauce can be cooled and stored at this time).
- Heat 3 cups of oil to 350 degrees F in a small pan or pot. After you’re done using it, always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator. Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again. Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to plate.
- Refry the pork in batches to crisp up the coating.
- To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple. Bring the mixture to a simmer to further thicken the sauce.
- At this time, you will likely need to add some cornstarch slurry to thicken the sauce further. Add and stir for 15 seconds.
- Next, add your crispy pork to the sauce, and mix until the pieces are well-coated.
The cooking time is longer with this recipe but it adds more flavor and a crunchy texture to the pork with the sweet and sour sauce. This sweet and sour pork recipe is simply amazing.