Can someone give me a chinese recipe of sweet and sour pork?

Question

I want a balance taste the sweetness and the sour taste of the sauce and simple to cook.

Answer 1

Sweet and Sour Pepper Pork

INGREDIENTS

* 2 tablespoons vegetable oil
* 2 pounds pork loin, cut into 1 inch cubes
* 1 teaspoon Kosher salt
* 2 tablespoons butter
* 1 green bell pepper, sliced
* 1/2 onion, sliced
* 4 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/4 cup white wine
* 1/4 cup red wine vinegar
* 1/4 cup water
* 3 tablespoons soy sauce
* 2 1/2 tablespoons ketchup
* 1 teaspoon ground black pepper

DIRECTIONS

1. Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
2. In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

Pork loin cubes sauteed with bell peppers, onions, and garlic in a thick sweet and sour sauce. Serve over rice for a quick and delicious meal.

Sweet 'N' Sour Pork Chops

INGREDIENTS

* 6 boneless pork loin chops
* 2 teaspoons canola oil
* 1/2 cup packed brown sugar
* 1/3 cup balsamic vinegar
* 1 tablespoon reduced-sodium soy sauce
* 1 teaspoon molasses
* 1 teaspoon grated orange peel
* 2 teaspoons cornstarch
* 1 tablespoon water
* 2 large navel oranges, peeled and sectioned
* 4 cups hot cooked rice

DIRECTIONS

1. In a large nonstick skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange peel until blended. Return meat to pan; cover and simmer for 15 minutes or until tender. Remove chops and keep warm.
2. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add orange segments; cook for 1 minute. Serve over pork and rice.

Excellent. Easy to make and by far the best sweet and sour that I've ever had. I've made it with chicken and pork tenderloin and it's every bit just as good.

'Sweet 'n' Sours' Pork Ribs

INGREDIENTS

* 1 cup white sugar
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon dry mustard
* 2 cups water
* 1/2 cup soy sauce
* 1/2 cup vinegar
* 2 pounds pork spareribs, cut into bite size pieces
* 1 tablespoon vegetable oil
* 2 cloves garlic, chopped

DIRECTIONS

1. In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
2. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
3. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food!

Answer 2

There are lots of recipes out there for the sweet and sour sauce but if you want it to taste like you get in a Chinese restaurant, the trick is to fry the cubed chicken in the cornstarch mixture and deep fry it. Make your sauce first and keep it warm. Once the pork has been fried, pour your sauce over just before serving and don't mix it together or it will turn the nice crispy parts soggy.

Any recipe you find where the pork is cooked in the sauce won't be a recipe that has the crispy parts and the soft parts. I'm sure the recipe may be good, but it won't be the same as in the restaurants if that's what you are looking for.

Answer 3

Ingredients:



1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour



Directions:


1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.


2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.


3. Mix the sauce ingredients together in a bowl.


4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.


5. Now heat a pan and add the sauce mix and heat till slightly thick.


6. Mix the sauce with the meat & vegetable just before serving.

Answer 4

Here you go! Quick and real easy! You'll love the sauce it's all in my cook book.

Sweet and Sour Pork
David Herzog

2 lbs. pork roast, trimmed and cut into 1" cubes
1 1/4 cup corn starch
2 to 3 cups vegetable oil
1 medium yellow onion, cut into wedges and separated layers
1 green bell pepper, seeded and cut into 1" pieces
1/2 carrot, cut into match sticks
2 cloves garlic, minced
1 tsp. fresh ginger, minced

Sweet & Sour Sauce
1 c. sugar
1 c. rice vinegar
¼ c. catsup
1 Tbs. Worcestershire sauce
1 Tbs. corn starch + 2Tbs. water, mixed together

combine all sauce ingredients in a medium bowl and stir well.
Heat a 12" wok over medium high heat with 2 to 3 cups oil for deep frying pork. While oil is heating, pour corn starch into a paper or gallon size zip lock bag. Put a handful of pork into corn starch and shake well to coat. Remove pork and place on a plate.Deep fry pork in small batches and remove when light brown, about 2 to 3 minutes, drain on paper towels. Repeat with remaining pork

Remove all but 2 Tbs. oil from wok and add garlic and ginger, stir fry 15 seconds over high heat. Add carrots and stir fry 1 minute. Add pepper stir fry another minute. Add onion and stir fry 1 minute, then return pork to wok.

Add sauce and bring to a boil. Remove from wok when sauce thickens and serve over steamed white rice.
Enjoy! serves 6

Answer 5

Sweet and sour pork with pork loin and pineapple, along with seasonings.
INGREDIENTS:
1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
1 tablespoons vegetable oil
1 can (20 ounces) pineapple chunks in juice
3/4 cup water
1/4 cup vinegar
1 tablespoon soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
1/2 cup thinly sliced onion
1 green pepper, cut in thin strips
2 cups hot cooked rice

PREPARATION:
Directions for sweet and sour pork
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice.

Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.

Answer 6

ordinary candy and bitter pink meat recipe one million pound cubed pink meat 2 tablespoons oil 20 ozpineapple chunks with juice one million/2 cup mild Karo corn syrup one million/4 cup cider vinegar 2 tablespoons catsup 2 tablespoon ssoy sauce one million clove garlic, overwhelmed eco-friendly bell pepper, decrease into chunks 2 tablespoons cornstarch 2 tablespoons water Brown pink meat in oil. upload pineapple, corn syrup, vinegar, catsup, soy sauce and garlic. deliver to a boil. shrink warmth. Simmer uncovered for 10 minutes. upload eco-friendly bell pepper, cornstarch and water. Boil for one million minute. Serve over rice.