Chinese Take Out Sweet And Sour Pineapple Pork Recipes

CHINESE TAKE-OUT SWEET AND SOUR PORK

Steps:

• Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
• Mix in chopped green onion; cover and refrigerate for 1 or more hours.
• heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
• Remove the pork from the fridge and toss with 1/2 cup cornstarch.
• fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
• Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
• For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
• Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
• In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
• Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

SWEET AND SOUR PORK

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!

SWEET AND SOUR PORK III

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.

CHINESE TAKE-OUT SWEET AND SOUR PINEAPPLE PORK

Steps:

• In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
• Add in the pork cubes; toss to coat completely with batter.
• Heat oil in a wok or skillet over medium-high heat.
• Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
• Pour off any excess oil leaving just a small amount.
• Saute the green pepper, garlic and carrots until just crisp-tender.
• Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
• In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
• You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
• Serve with cooked rice.

CHINESE TAKE-OUT SWEET-AND-SOUR PORK

Steps:

• In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
• Fill a wok or large frying pan with 3 inches of oil and heat to 360º.
• In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
• In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350º or the pork will absorb oil).
• Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
• Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
• Serve hot with rice and garnished green onions.

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!

SWEET AND SOUR PORK

Steps:

• Combine the marinade ingredients and add the pork. Allow the flavours to penetrate for at least 20 minutes (although it doesn't really matter if it can't be marinated for that long).
• Combine the cornflour with a little of the extra water to form a smooth paste/liquid, then set aside. Combine the remaining sweet and sour sauce ingredients in a small saucepan and place over a high heat. When hot, whisk in the cornflour mixture. Continue to whisk over a high heat until the sauce until it has thickened to your liking. Set aside.
• Place the pork and the marinade into a hot frypan (or wok)and fry until it's almost completely cooked. Remove pork from the pan and set aside.
• Heat the garlic in the pan. Add the onion and stir fry for about 30 seconds before throwing in the baby corn. Cook for another 2-3 minutes. Add the capsicum, stir frying for another minute or so, then add the zucchini. After stir frying for another 2-4 minutes add the sweet and sour sauce you prepared earlier. Return the pork to the pan and season with pepper and dried coriander (if using). If you feel you need more liquid you can probably add a little bit of chicken or vegetable stock.
• If the vegetables aren't quite cooked to your liking allow them to simmer in the sauce for however long they need to suit your taste buds (on the contrary you can reduce the stir frying time if you prefer crisper veggies). Add the pineapple (if using fresh coriander, add it in here)and allow it to heat slightly before taking the pan off the heat. Serve on steamed rice (I prefer basmati rice, but any long grain rice will suffice).

SWEET AND SOUR PORK WITH PINEAPPLE

Steps:

• Gather the ingredients.
• Put all of the ingredients in a saucepan and stir to mix evenly. Place over medium-high heat.
• Stirring constantly, bring the sauce to a boil and then reduce the heat to a simmer. Cook the sauce, continuing to stir, until the texture has turned thick and sticky, about 25 minutes.
• Gather the ingredients.
• Place the pork in a bowl and add both kinds of soy sauce, rice wine, five-spice powder, ground white pepper, and minced garlic; marinate for 10 minutes.
• Add the egg, corn flour, and all-purpose flour into the pork marinade and mix evenly. Place in the refrigerator for 30 minutes.
• Gather the ingredients.
• Heat the oil to 325 F/170 C in a wok or deep saucepan.
• Gently slide in some of the pork tenderloin cubes, without overcrowding, and deep-fry, in batches if necessary, until golden brown in color, stirring occasionally. Make sure the oil comes back up to temperature before each batch.
• Place the cooked pork on a plate lined with a couple of sheets of paper towel.
• Remove all but 1 tablespoon of oil from the wok and stir-fry the garlic and onion over medium-high heat until fragrant.
• Add the bell peppers and pineapple to the wok and stir-fry for a minute or two.
• Return the pork to the wok, along with the sweet and sour sauce, and mix evenly. You can add as much sweet and sour sauce as you prefer.
• Garnish with the sesame seeds . Serve with cooked white rice , if desired.