Chinese Sweet And Pungent Pork Recipes

SWEET AND SOUR PORK

Steps:

• Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
• Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
• Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and 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 needs this time for the flavors to meld. The sauce can be cooled and stored at this time, and you can double or triple the amount and store the sauce away in the refrigerator for future meals.
• Heat 3 cups of oil to 350F in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. 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 a sheet pan with a slotted spoon or spider.
• Once you're ready to combine everything, refry the pork in batches to crisp up the coating. That's right, they're going to fry for a second time--this prevents the pork from getting too soggy when added to the sauce.
• 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 half first and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
• I have to add another note to this recipe that this sauce is very sweet and very pungent! So at this point, you must taste the sauce and add water to it if it is too strong and by that, I mean too sweet or too sour. Once you have it adjusted to your taste and the desired thickness, especially if you added more water, then go ahead to the next step and add the pork.
• Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!

PANDA INN'S SWEET AND PUNGENT SHRIMP

Steps:

• Peel and devein shrimp.
• Slice in halve lengthwise.
• Rinse well pat dry.
• Add the egg white to shrimp mix well.
• Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
• Add to the shrimp.
• Stir to coat well.
• Add 1 1/2 tablespoon oil and mix well again.
• Refrigerate at least 2 hours.
• Remove the shrimp and dust with remaining cornstarch.
• Shrimp should be dry to the touch.
• Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
• Fry till golden brown.
• Combine the shrimp with the sauce and toss quickly to coat.
• To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
• Mix the sherry and cornstarch; set aside.
• Heat 1 teaspoon oil in the wok.
• Add garlic, ginger, zests, green onion and red pepper.
• Cook 30 seconds; stir in catsup mix.
• Immediately add sherry mixture and cook till slightly thickened.

CHINESE SWEET AND PUNGENT PORK

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.

SWEET AND PUNGENT LOTUS ROOT WITH PORK

Steps:

• Place pork and ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash and peel fresh lotus root. Slice crosswise into ¼ inch pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover and reserve. In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce and vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root and pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.

DEEP-FRIED SWEET-AND-PUNGENT SPARERIBS II

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well. 3. Mix soy sauce, sherry, salt and sugar. Add to rib sections and let stand 45 minutes, turning meat occasionally. Drain, discarding marinade. 4. Heat oil to smoking. Dredge ribs lightly in cornstarch, then add to oil a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. Transfer to a serving dish. 5. Reheat sweet-and-pungent sauce. Pour over ribs and serve. NOTE: This dish may be served cold as well as hot. Or the ribs may be deep-fried in advance, then reheated briefly with the sweet-and-pungent sauce. VARIATION: * In step 4, coat ribs instead with a batter made with 1 egg, lightly beaten, and 5 tablespoons cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.