Chinesetakeoutsweetandsourpork Recipes

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CHINESE TAKE-OUT SWEET AND SOUR PORK



Chinese Take-Out Sweet and Sour Pork image

Don't be fooled by the list of ingredients this is not at all hard to make, and may even be better than any take-out you may have had in the past! --- for authenticity of this popular dish the pork must be deep-fryed firstly and this may be done well in advance to save time, adjust the chili flakes to suit heat level my family likes spicy so I use 1 teaspoon or a little more --- serve with cooked white rice.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb pork butt, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon sugar
1 1/4 teaspoons soy sauce
1 egg white, slightly beaten with a fork
2 green onions, chopped
1 quart vegetable oil (for frying)
1/2 cup cornstarch
1 tablespoon vegetable oil
1 large green bell pepper, seeded and cut into strips
1 medium onion, cut into wedges
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
1/4 teaspoon white sugar
salt (to taste)
1/2 teaspoon sesame seeds (or use as much as desired) (optional)
1 cup water
1/8-1/4 teaspoon salt
3/4 cup sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks (do not drain the juice)
2 tablespoons cornstarch
1/4 cup cold water

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



Sweet and Sour Pork image

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

Provided by LR Beckwith

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb pork tenderloin
2 green peppers
4 slices pineapple (or 1 cup Cantonese pickles)
6 cups peanut oil (6 cups)
1/2 teaspoon salt (to marinate pork)
1/2 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk
3 tablespoons vinegar (Seasoning Sauce)
4 tablespoons sugar
4 tablespoons tomato catsup
4 tablespoons cold water
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon sesame oil
3 tablespoons cornstarch

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!

CHINESE TAKE-OUT SWEET-AND-SOUR PORK



Chinese Take-Out Sweet-And-Sour Pork image

Though immensely popular, sweet-and-sour pork is not an authentic Chinese dish and was probably invented here in the United States to suit American tastes. It is most often served with a mix of carrot, green and red bell pepper, pineapple, and onion, and glazed with a sweet-and-sour sauce that includes a heavy dose of good old ketchup. We've tried to make it successfully without the ketchup in order to stay truer to it's Asian roots, but it just isn't the same as that old standby we used to eat as kids back in the heyday of the mom-and-pop Chinese restaurant. Food for Thought: According to press reports, China released a new set of stamps to celebrate the Year of the Pig, which began on February 18, 2007. They are scratch and sniff, lick and taste stamps that smell like sweet-and-sour pork when you scratch the front, and taste like the dish when you lick the back. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

1 lb pork tenderloin, cut into bite-sized cubes
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons soy sauce
1/4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper
2 -3 cups peanut oil or 2 -3 cups vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoons dark sesame oil
1/2 teaspoon chili-garlic sauce
1/3 cup unbleached all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon vegetable oil
1 pinch salt
1 garlic clove, minced
1 green bell pepper, cut into 1-inch squares (1 cup)
1 red bell pepper, cut into 1-inch squares (1 cup)
1 small onion, cut into 1/2-inch slices (1 cup)
5 slices pineapple, cut into 1-inch squares
white rice, # 318419 for serving
2 green onions, thinly sliced, for garnish

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.

Nutrition Facts : Calories 1421.5, Fat 120.8, SaturatedFat 21.3, Cholesterol 75.7, Sodium 1244.1, Carbohydrate 60.1, Fiber 3.6, Sugar 39.5, Protein 29.4

CHINESE TAKE-OUT SWEET AND SOUR PINEAPPLE PORK



Chinese Take-Out Sweet and Sour Pineapple Pork image

Make and share this Chinese Take-Out Sweet and Sour Pineapple Pork recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 eggs, lightly beaten
1 teaspoon salt (I use seasoning salt)
1/2 teaspoon garlic powder (optional)
1/2 cup cornstarch
1/2 cup flour
1 1/2 cups chicken broth
2 lbs boneless pork, cut into about 3/4-inch cubes (make certain to use a tender cut of pork for this)
oil (for deep frying)
1 tablespoon minced fresh garlic
1 large green bell pepper, seeded and chopped
2 large carrots, thinly sliced
2 (8 ounce) cans pineapple chunks (sweetened or unsweetened, RESERVE juice)
4 tablespoons wine vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
hot cooked rice

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.

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