SWEET AND SOUR PORK BREADING RECIPES

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SWEET AND SOUR PORK RECIPE - BETTYCROCKER.COM



Sweet and Sour Pork Recipe - BettyCrocker.com image

Enjoy this take out restaurant of fried pork, sliced carrots, green bell peppers and pineapple at home.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 18

2 pounds pork boneless top loin
Vegetable oil
1/2 cup Gold Medal™ all-purpose flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 egg
1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 cups hot cooked rice

Steps:

  • Trim excess fat from pork. Cut pork into 3/4-inch pieces.
  • Heat 1 inch oil deep fryer or Dutch oven 360°F.
  • 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 into batter until well coated.
  • 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. Drain on paper towels; 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.

Nutrition Facts : Calories 575 , CarbohydrateContent 82 g, CholesterolContent 100 mg, FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 440 mg

SWEET AND SOUR PORK RECIPE RECIPE | EPICURIOUS



Sweet and Sour Pork Recipe Recipe | Epicurious image

Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter). I like this version of the crispy pork recipe with fresh pineapple.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 16

2 large eggs, beaten
1/4 cup cornstarch
1/4 cup all-purpose flour
1 pound boneless pork loin, cut into1-inch pieces
3 tablespoons water
2 tablespoons ketchup
2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
1 1/2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons sugar
2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 cup fresh or canned bite-size pineapple chunks
Instant-read oil thermometer

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.

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