Sweet Sour Pork Wraps Recipes

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SWEET 'N SPICY PORK LETTUCE WRAPS



Sweet 'n Spicy Pork Lettuce Wraps image

Want a pork lettuce wrap recipe? These Sweet 'n Spicy Pork Lettuce Wraps recipe from Delish.com is the best.

Categories     pork lettuce wraps     lettuce wrap recipe     healthy lettuce wraps     asian lettuce wraps     pork wraps

Time 20m

Yield 1

Number Of Ingredients 10

1 tbsp. canola oil
1 tbsp. chopped fresh ginger
2 cloves garlic, minced
1 lb. ground pork
1/4 c. hoisin sauce, plus more for serving if desired
1 tbsp. sriracha
1 head romaine, leaves separated
1 large carrot, cut into matchsticks
2 scallions, sliced
1 tbsp. sesame seeds

Steps:

  • In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and Sriracha and stir until combined.
  • Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha. Serve with extra hoisin, if desired.

SWEET & SOUR PORK WRAPS



Sweet & Sour Pork Wraps image

We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them tempting texture and flavor. -Andrew DeVito, Hartford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings (16 wraps).

Number Of Ingredients 12

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 medium onion, chopped
1 cup water
1 cup sweet-and-sour sauce
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
16 flour tortillas (6 inches), warmed
4 cups shredded cabbage
1/4 cup minced fresh cilantro

Steps:

  • Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.

Nutrition Facts : Calories 523 calories, Fat 23g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1357mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g 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 & SOUR PORK



Sweet & sour pork image

Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 26

1 pork fillet (about 500g), trimmed and cut into 3cm chunks
sunflower or vegetable oil, for deep-frying
cooked rice or noodles, to serve
1 tbsp light soy sauce
2 tbsp shoaxing rice wine or dry sherry
1 garlic clove, grated
thumb-sized piece ginger, grated
50g cornflour
½ tsp salt
1 tsp ground white pepper
2 tsp celery salt
2 tsp caster sugar
1 tbsp sunflower oil
2 garlic cloves, finely chopped
thumb-sized piece ginger, chopped
1 green or red pepper, roughly chopped
2 tbsp tomato ketchup
4 tbsp rice vinegar
1 tsp sesame oil
2 tbsp light soy sauce
1 tbsp soft brown sugar
300g can pineapple chunks
1 tbsp sesame seeds
100g rice flour
100g cornflour
1 tsp baking powder

Steps:

  • Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
  • To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
  • Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium

SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 14

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

  • Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  • Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  • Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  • Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  • Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  • Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS



Sweet and Sour Pork Tenderloin Medallions image

This version of sweet and sour pork uses lean tenderloins and skips the deep-fried step for the same great flavor in fewer steps.

Provided by John Mitzewich

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 16

For the Sauce:
1/3 cup ketchup
1/3 cup seasoned rice vinegar
2 tablespoons light brown sugar
1/4 cup chicken broth
3 cloves garlic (minced)
2 teaspoons Asian hot chili sauce ( sambal or sriracha ; or to taste)
1 teaspoon soy sauce (or to taste)
For the Pork Medallions:
1 pork tenderloin (about 1 1/2 lb., trimmed)
Dash salt (or to taste)
Dash fresh ground black pepper (or to taste)
1 tablespoon vegetable oil
1 teaspoon butter
1 can (8-oz.) pineapple chunks (drained, juice reserved)
4 cups cooked white rice

Steps:

  • In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
  • Set the sauce aside.
  • Cut the pork tenderloin, crosswise, into 4 equal size pieces.
  • Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
  • Season both sides with salt and fresh ground black pepper.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
  • Using tongs, transfer the pork to a plate and reserve.
  • Add the butter to the pan, along with the pineapple chunks.
  • Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
  • Add the reserved sauce and bring the mixture to a boil over medium-high heat.
  • Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
  • Return the pork back to the pan and heat through to finish the cooking.
  • When pork is done to your liking, turn the heat off.
  • Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
  • Garnish with the chives or green onions as desired.

Nutrition Facts : Calories 1161 kcal, Carbohydrate 184 g, Cholesterol 145 mg, Fiber 6 g, Protein 64 g, SaturatedFat 5 g, Sodium 462 mg, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 9 g

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!

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