AUTHENTIC SWEET AND SOUR PORK RECIPES
SWEET AND SOUR PORK RECIPE - CHINESE.FOOD.COM
This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6-8 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 2148.2, FatContent 220.3, SaturatedFatContent 37.8, CholesterolContent 76.8, SodiumContent 820.6, CarbohydrateContent 33.5, FiberContent 2.3, SugarContent 22.6, ProteinContent 17.3
SWEET AND SOUR PORK–TANG CU LI JI | CHINA SICHUAN FOOD
Sweet and Sour Pork tenderloin is a dedicate Chinese dish which is popular among the whole China.
Provided by Elaine
Categories Main Course
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Soak chopped scallion and ginger with 1/2 cup of hot water. And mix cornstarch with water to make cornstarch.
- Cut the pork tenderloin into small strips around 1.5 cm thick. Add all the marinating sauce, combine well and let the pork absorb all of the seasonings. Set aside for at least 10 minutes.
- Prepare the batter| in a large bow combine cornstarch, flour, salt and water. Stir until all of the ingredients are well incorporated and set aside for 10 minutes.
- Mix the pork strips with the coating batter.
- Heat oil in a wok until 160 degree C (proof testing, when you insert a chopstick in, there will be lots of fine and small bubbles around). Place the pork strips one by one and fry until slightly Browned. Do not overcook!!
- Heat oil until almost smoky (at least 200 degree C) and place the fried pork strips in, continue frying 6-10 seconds. Transfer out immediately.
- Fry the ketchup and sugar with 1/2 tablespoon of oil until there are large bubbles over slowest fire.
- Stir in ginger and scallion water.
- Add vinegar (lemon juice), salt and starch water and heat until well thickened.
- Place the fried pork strips in and coat well. Please fish this process as quick as possible. Sprinkle some toasted sesame seeds as decoration.
Nutrition Facts : ServingSize 4 g, Calories 259 kcal, CarbohydrateContent 43 g, ProteinContent 12 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 32 mg, SodiumContent 762 mg, SugarContent 18 g
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