Ingredients
END OF PORK
800 gr
PEPPER
3
RED ONION
2
SALE
qb
SESAME SEEDS
qb
FOR THE MARINADE
DARK SOY SAUCE
80 ml
STARCH SAYS MORE
30 gr RICE
VINEGAR
40 ml
FOR THE SWEET AND SOUR SOS
KETCHUP
80 gr RICE
VINEGAR 30
ml SUGAR 10 gr STARCH SAYS MORE 1 teaspoon PINEAPPLE FT40 ml WATER 60 ml FOR DOUGH EGG 1 FLOUR 120 gr BICARBONATE 10 gr COLD WATER 150 ml FOR FRYING PEANUT SEED OIL 700 ml TO ACCOMPANY BASMATI RICE 200 gr WATER 700 ml SALE qb Sweet and sour pork (or \u5495\u5695\u8089 \u2013 G\u016bl\u01d4 r\u00f2u) is a big one Classics of Chinese cuisine, especially Cantonese cuisine, also known as Guangdong cuisine (named after the southeastern coastal province of China). It is a recipe with an unmistakable taste, colorful and very tasty, ideal for a lunch or dinner with an oriental touch. Although its preparation requires some time, it does not present any particular difficulties as long as a few simple precautions are observed. The pork, cut into cubes and marinated in an emulsion of rice vinegar and soy sauce, is dipped in a batter prepared from water, eggs, starch and flour and deep-fried in boiling seed oil. Then it is pan-fried with peppers and crunchy onions, caramelized with sweet and sour sauce and served with a portion of basmati rice: a single, complete and nutritious dish, perfect for any occasion.
<\/p>\n\n\n\n
If you want, you can also make the sweet and sour sauce with tomato paste instead of ketchup or add some chopped pineapple to the vegetables. For the success of the dish it is important to balance all the elements well, preventing the sweetness of the sugar and fruit from overpowering the acidity of the vinegar and tomato or vice versa. If you can’t find rice vinegar, you can replace it with apple cider vinegar with light and delicate notes.<\/p>\n\n\n\n
To get a perfect result, remember to cut the meat into equal, bite-sized pieces and fry a few pieces at a time: this way the temperature of the oil does not drop and you get a golden brown and even cooking result. You can prepare the dough with eggs as in our version or prepare it with beer or gluten-free.<\/p>\n\n\n\n
Little curiosity. It appears that sweet and sour sauce was widely distributed to starving people in China during the Great Cultural Revolution. For this reason, it is also called a bad sauce due to the low cost of the ingredients.<\/p>\n\n\n\n
Find out how to make sweet and sour pork by following the step-by-step instructions and advice. If you liked this recipe, try Chicken with Almonds.<\/p>\n\n\n\n
How to cook sweet and sour pork<\/p>\n\n\n\n
Step 1
Wash the peppers under running water
1
.<\/p>\n\n\n\n
Step 2
Cut them in half
2
.<\/p>\n\n\n\n
Step 3
Remove the stem
3
.<\/p>\n\n\n\n
Step 4
And remove the seeds and inner white filaments
4
.<\/p>\n\n\n\n
Step 5
Cut the rags into strips
5
.<\/p>\n\n\n\n
Step 6
Cut them into small pieces and set aside
6
.<\/p>\n\n\n\n
Step 7
Slice the onions
7
and keep them aside too.<\/p>\n\n\n\n
Step 8
Place the rice in a pot and slowly cover with water
8
and place on very low heat; Add a pinch of salt and cook until the liquid is completely absorbed. Switch off and let rest.<\/p>\n\n\n\n
Step 9
Cut the pork fillet into slices
9
.<\/p>\n\n\n\n
Step 10
And cut into cubes
10
of the same dimensions.<\/p>\n\n\n\n
Step 11
Prepare the marinade: Pour the soy sauce and rice vinegar into a large bowl and add the cornstarch
eleven
.<\/p>\n\n\n\n
Step 12
Mix well with a whisk
12
to avoid the formation of lumps.<\/p>\n\n\n\n
Step 13
Add the meat to the marinating liquid and mix with a spoon
13
and let it season in the fridge for about 1 hour.<\/p>\n\n\n\n
Step 14
Prepare the dough. Put the flour in a bowl
14
.<\/p>\n\n\n\n
Step 15
Add the baking soda
15
.<\/p>\n\n\n\n
Step 16
And mix the powders carefully
16
.<\/p>\n\n\n\n
Step 17
Add the egg
17
.<\/p>\n\n\n\n
Step 18
Fill in cold water
18
.<\/p>\n\n\n\n
Step 19
And mix well with a whisk
19
until a smooth and homogeneous dough is formed.<\/p>\n\n\n\n
Step 20
Heat the oil in a saucepan and bring it to a temperature of 170\u00b0C. If you don’t have a thermometer, dip the handle of a wooden spoon: if a lot of bubbles form around it, it means the oil is ready
20
.<\/p>\n\n\n\n
Step 21
Drain the pieces of meat from the marinating liquid and dip them into the batter
21
.<\/p>\n\n\n\n
Step 22
Mix thoroughly with a spoon
22
so that the meat is completely coated in the dough.<\/p>\n\n\n\n
Step 23
Fry the pork gradually in hot oil
23
to avoid lowering the oil temperature too much.<\/p>\n\n\n\n
Step 24
Prepare the sweet and sour sauce: Place the ketchup in a bowl
24
.<\/p>\n\n\n\n
Step 25
Add the cornstarch
25
and vinegar.<\/p>\n\n\n\n
Step 26
Add the sugar
26
.<\/p>\n\n\n\n
Step 27
Add water and pineapple juice
27
and mix well until you get a smooth sauce.<\/p>\n\n\n\n
Step 28
Once the pork pieces are fried, drain them on a sheet of absorbent paper towels
28
.<\/p>\n\n\n\n
Step 29
Add peppers and onions to the same pot
29
Saut\u00e9 the pork and cook the vegetables for a few minutes until crispy.<\/p>\n\n\n\n
Step 30
Drain the vegetables with a slotted spoon
thirty
.<\/p>\n\n\n\n
Step 31
And put it in a pan together with the meat
31
.<\/p>\n\n\n\n
Step 32
Season with the sweet and sour sauce
32
, add salt and stir quickly over the heat.<\/p>\n\n\n\n
Step 33
Then divide the sweet and sour pork onto individual plates, sprinkle with sesame seeds and serve with basmati rice
33
.<\/p>\n\n\n\n
storage<\/p>\n\n\n\n
Sweet and sour pork can be stored in the refrigerator in a special airtight container for a maximum of 1-2 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsEND OF PORK800 grPEPPER3RED ONION2SALEqbSESAME SEEDSqbFOR THE MARINADEDARK SOY SAUCE80 mlSTARCH SAYS MORE30 gr RICEVINEGAR40 mlFOR THE SWEET AND SOUR SOSKETCHUP80 gr RICEVINEGAR 30ml SUGAR 10 gr STARCH SAYS MORE 1 teaspoon PINEAPPLE FT40 ml WATER 60 ml FOR […]<\/p>\n","protected":false},"author":2,"featured_media":3611,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3610"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3610\/revisions"}],"predecessor-version":[{"id":3612,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3610\/revisions\/3612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3611"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}