"The first book ["Chinese Takeaway Cookbook"] was kind of like therapy, as I was writing these recipes, I could remember so clearly the music that was playing, the sights, the sounds. Diced onions, bell peppers, and pineapple are tasty additions to the dish. Season pork with ½ teaspoon salt and ¼ teaspoon pepper. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes. 7 (1, 162) 891 Reviews 202 Photos This sweet and sour pork recipe is from my husband's grandmother, who was Chinese. Leave a comment with a star rating below. The green vegetables lose their color quickly if boiled in the sauce. Slice the pork loin into ¼-inch thick slices. Season with salt and pepper. Baked Cream Cheese Rangoon. Homemade sweet & sour sauce – Mom's is a simple Chinese-style sweet and sour sauce, made from dark brown sugar for sweetness, rice wine vinegar for tang, ketchup for body & flavor, & soy sauce for richness. Try to find meatballs that are all-purpose, or neutral in flavor. Taste the sauce and add a little more sugar or vinegar if desired. It's been said that the American version is much sweeter in comparison to traditional Chinese dishes of sweet and sour sauce.
Try this recipe and let me know what you think. Once the sauce looks good, add the veggies back in, tossing to combine. Maintain an oil temperature of 350 to 375°F to properly cook and brown the food. Place the pan back onto the stove and turn to medium heat. 2 cloves garlic, minced. I add about 5 pieces at a time. Cook the vegetables: Add 1 tablespoon of the olive oil to a large skillet over medium-high heat. The mouth-watering pieces are meaty and deep-fried to the perfect crunch. Pork loin and tenderloin are perfect for making sweet and sour pork. Choose whatever's in season, & finish with a little drizzle of toasted sesame oil for extra flavor. Page after page revealed a dish I happily ate at Chinese restaurants as a child. At home, I often make this dish for special occasions or gatherings, especially when my extended family gets together, as my mom used to do.
Search sweet and sour pork in popular locations. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved Add Your Photo Photos of Sweet and Sour Pork. Some people like to have the sauce on the side and dip the meat in the sauce as they eat. 10 ounces tender cut of pork or beef (such as pork loin or beef sirloin). The fried pork pieces could be devoured as is, so go ahead and take a little taste before it goes into the sauce. Finish the sweet & sour pork: Pour the sweet & sour sauce into the skillet with the pork.
Paleo Sweet and Sour Pork: Looking to make this recipe paleo?
Serve hot as a main over steamed rice. Cook the ginger and garlic briefly. That said, To make these Sweet and Sour Meatballs a little bit more gourmet, make your own meatballs. Add in the pineapple and stir-fry for 1 minute. Transfer the pork to a big plate and remove the pan from the stove. Bring the heat to medium for a simmer and continue to stir until the consistency is similar to maple syrup which takes about 8 minutes. 2 large eggs beaten. It's so flavorful, so quick & easy, & so much faster than takeout! Let cool for 2 to 3 minutes.
Add them at the same time that you add the peppers. Ask about boat times when making reservations. It's added at the very end of cooking the sauce to give it richness and a glossy appearance. If you fried the pork in your wok, carefully pour the hot oil into a heat-proof container, leaving about 1 tablespoon of it behind. It's an Asian staple. The more oil you use, the crispier the pork will turn out. It's a dish that reminds me of my childhood, as it made very frequent appearances on our weekly dinner menus growing up.
Leave the pork to marinate for at least 10 minutes on the counter. I've tried using pork chops because they're cheaper. Chorizo Sweet Potato Tacos – Super flavorful 3-ingredient, 15-minute taco dinner! But in fact, it's a real dish that exists in China. Carefully lower the pork pieces, one at a time, into the oil, leaving space in between, as they tend to stick together.
The color will get slightly darker after you remove them from the oil. Leave a comment, rate it (once you've tried it), and take a picture and tag it @omnivorescookbook on Instagram! 2 tablespoons vinegar (or to taste). Just note that you only need 1 ½ pounds of meat, and it can be difficult to find a pork roast that small. It is the closest thing in the San Gabriel Valley to a safe bet. I love the combination and sometimes I also eat this with egg roll or lumpiang Shanghai. It seems like it would be complicated to make, however, I've tested and broken down this recipe into two simple sections. 1–2 tablespoons soy sauce (sub tamari if gluten-free). Turn up the heat with chili flakes or minced chilis when you add the meatballs and peppers for a deep, spicy kick. Let it cook & reduce for a couple of minutes, stirring every so often to coat the pork in the sauce. Is the fragrance balanced and pleasant? And most importantly, serve immediately.
Let your dredged, uncooked pieces of meat rest on a cooling rack before frying. You'll be surprised how easy it is to make this dish. I want to be able to taste all three with each bite and not just feel like I'm eating sugar. Once the oil is hot add the garlic and onions, stir-fry for 30 seconds. "Excellence lies in the cook's execution, not in his creativity. It is important to deep-fry the meat twice for extra crispiness.