Sweet And Sour Pineapple Pork Recipes

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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.

SWEET-AND-SOUR PORK



Sweet-and-Sour Pork image

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional

Steps:

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

SWEET AND SOUR PORK RECIPE BY TASTY



Sweet And Sour Pork Recipe by Tasty image

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Provided by Evelyn Liu

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 14

½ lb pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
1 cup corn flour
2 ½ cups oil
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
⅔ cup pineapple
¼ cup white caster sugar
¼ cup rice vinegar
2 tablespoons ketchup

Steps:

  • In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
  • Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
  • In a medium-sized saucepan, heat the oil to 350˚F (180°C).
  • Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
  • For the sauce, place a frying pan over a medium heat and add the oil.
  • Sauté the garlic until fragrant, then fry the peppers until soften.
  • Add in the pineapple and warm thorough.
  • Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
  • Add the pork to the frying pan and coat everything evenly with the sauce.
  • Serve top with sesame seeds.
  • Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
  • Enjoy!

SWEET AND SOUR PORK



Sweet and Sour Pork image

Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....

Provided by Nagi

Categories     Mains

Number Of Ingredients 26

400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (cut into 2cm / 4/5" cubes (Note 1))
1/2 onion (, finely grated (Note 2a))
1 tsp garlic (, finely grated (Note 2a))
1 tsp ginger (, finely grated (Note 2a))
3/8 tsp baking soda (bi-carb) ((Note 2b))
2 tsp cornflour/cornstarch
2 tbsp light soy sauce (, or all purpose (Note 3))
5 tbsp cornflour/cornstarch ( - for mixing in)
1/2 cup cornflour/cornstarch ( - for Coating)
2 - 3 cups vegetable or canola oil
1/3 cup white sugar
1/3 cup apple cider vinegar ((or 1/4 cup normal white vinegar))
3 tbsp pineapple juice ((from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4))
3 tbsp ketchup ((or Aussie tomato sauce))
1/2 tsp Worcestershire sauce
1 tbsp soy sauce (, light)
1 tsp Oyster Sauce ((Note 5))
4 tsp cornflour/corn starch
1/2 cup water
1 tbsp oil
1 garlic clove (, finely chopped)
2 tsp ginger (, finely chopped)
1 onion ((medium), cut into 2.5cm/ 1" cubes (brown, white, yellow))
1/2 red capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes)
1/2 green capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes)
1 cup pineapple pieces ((from the can of pineapple under Sauce))

Steps:

  • Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)
  • Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
  • Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
  • Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.
  • Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
  • Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
  • Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).
  • Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
  • Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
  • Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
  • Keep warm in oven.
  • Heat oil in a very large skillet over high heat.
  • Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
  • Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
  • 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
  • Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

SWEET AND SOUR PORK WITH PINEAPPLE



Sweet and Sour Pork With Pineapple image

This is a delicious recipe for sweet and sour pork with pineapple, a traditional Cantonese dish, and a favorite in both America and China.

Provided by Liv Wan

Categories     Dinner     Entree     Lunch

Time 1h30m

Yield 4

Number Of Ingredients 26

For the Sweet and Sour Sauce
1 cup water
1/2 cup ketchup
1/2 cup rice vinegar
1/2 cup rock sugar ​(or granulated sugar)
1/2 tablespoon potato starch (mixed with 1 tablespoon water)
Salt (to taste)
For the Pork Marinade
1 pound pork tenderloin (cut into 1-inch cubes)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon rice wine
1/2 teaspoon five-spice powder
1/4 teaspoon ground white pepper
2 cloves garlic (minced)
1 egg (lightly beaten)
3 tablespoons corn flour (or cornstarch)
1 tablespoon all-purpose flour
For the Stir-Fry
3 cups neutral cooking oil (for deep-frying the pork)
1 clove garlic (sliced)
1/2 white onion (diced small)
1/2 yellow bell pepper (cut into 1-inch diamond shape)
1/2 green bell pepper (cut into 1-inch diamond shape)
3 1/2 ounces fresh pineapple (or canned pineapple, cut it into 1-inch chunks)
1/2 tablespoon white sesame seeds, for garnish

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.

Nutrition Facts : Calories 571 kcal, Carbohydrate 52 g, Cholesterol 129 mg, Fiber 2 g, Protein 34 g, SaturatedFat 3 g, Sodium 852 mg, Sugar 35 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g

SWEET AND SOUR PINEAPPLE PORK



Sweet and Sour Pineapple Pork image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

1 pound lean pork
1 tablespoon soy sauce
1 tablespoon sweet vermouth
1 teaspoon minced garlic
1 teaspoon minced ginger
4 tablespoons oil, divided, plus 4 cups oil, for deep frying
1/2 cup cornstarch
1/2 cup diced red and yellow bell peppers
2 tablespoons diced onion
Strips of green onion, for garnish
Toasted sesame seeds, for garnish
1/2 cup ketchup
1/2 cup vinegar
1/2 cup water
2 teaspoons soy sauce
1 cup sugar
1/4 cup orange marmalade
1 1/2 teaspoons minced ginger
1 teaspoon minced garlic
1/4 teaspoon hot pepper sauce
2 tablespoons pineapple juice
1/2 cup chopped canned pineapple
4 tablespoons cornstarch mixed with 3 tablespoons water, for thickening

Steps:

  • Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
  • Meanwhile, make the sweet and sour sauce:
  • In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
  • Heat oil in a Dutch oven to 350 degrees F.
  • Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
  • In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

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