Chinese sweet and sour pork is prepared by marinating the pork with light soy sauce cornatarch and egg white for thirty minutes at least.
Caramel apples drawing. 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. The flavor combination of pork with a really tangy sauce isnt something. In a small bowl combine the cornstarch brown sugar salt ginger and pepper. Cover and place in the refrigerator at least 1 hour.
In a large skillet or wok stir fry pork and onion in oil for 4 8 minutes or until tender. Step 2 brown pork in hot oil in dutch oven or large skillet over medium high heat. What is sweet and sour pork. Sweet and sour pork is an iconic chinese recipe and classic cantonese dish.
You can use almost any cut of pork for sweet and sour pork but i decided to use pork tenderloin. That was what my father always used at the restaurant he worked at in upstate ny where this dish was called sweet and pungent pork. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. For the sauce place a frying pan over a medium heat and add the oil.
Deep fry the pork pieces for about 3 4 minutes until the coating is golden brown and the pork is cooked throughout. Make a batter consist of wheat flour salt and baking soda. Dip the marinated pork in the batter mix do it in two or three batches and let any excess drip off. Place cubed pork in a medium bowl and season with 1 teaspoon salt 14 teaspoon sugar and 1 teaspoon soy sauce.
Adding a bit of pineapple gives it an extra sweet kick of flavor that anyone would enjoy. Called or goo lou yok in cantonese dialect this recipe is very pleasing to the palate because of the flavorsome sweet and sour saucethe sweetness from sugar plus the tangy ketchup and sharp rice vinegarwith the crispy fried pork pieces. This style of cooking with sauces is popular in much of cantonese cuisine. In a medium sized saucepan heat the oil to 350f 1800c.
This sweet and sour pork with pineapple recipe is a favorite cantonese dish in both america and china. The pork is coated and fried until crispy with tons of nooks and crannies that catch the sweet and sour sauce. Blend cornstarch and soy sauce in small bowl. Fry the pork in batches for about 5 6 mins or until golden.
Drain pineapple reserving juice. Mix the pork with the batter then deep fried. Stir in pork until well coated. The sauce recipe included here can be incorporated into other meals if desired.
Saute the vegetable in the wok. Sweet and sour has picked up a bad reputation but it is one of the dishes that has made our cuisine so famous he says. Heat 1 quart oil to 365 degrees f 185 degrees c in a large heavy saucepan or deep fryer.