This sweet and sour pork with pineapple recipe is a favorite cantonese dish in both america and china.
Austin reed shirts usa. Stir in 14 cup water. Dip the marinated pork in the batter mix do it in two or three batches and let any excess drip off. Stir in the water ketchup vinegar soy sauce and reserved juice until smooth. Make a batter consist of wheat flour salt and baking soda.
Mix in the egg white and green onions. The flavor combination of pork with a really tangy sauce isnt something. For the sauce place a frying pan over a medium heat and add the oil. In a small bowl combine the cornstarch brown sugar salt ginger and pepper.
The sauce recipe included here can be incorporated into other meals if desired. 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 cubed pork in a medium bowl and season with 1 teaspoon salt 14 teaspoon sugar and 1 teaspoon soy sauce. Blend cornstarch and soy sauce in small bowl.
Cover and place in the refrigerator at least 1 hour. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. This style of cooking with sauces is popular in much of cantonese cuisine. Stir in pork until well coated.
Mix the pork with the batter then deep fried. In a medium sized saucepan heat the oil to 350f 1800c. Saute the vegetable in the wok. Sweet and sour pork is an iconic chinese recipe and classic cantonese dish.
What is sweet and sour pork. You can use almost any cut of pork for sweet and sour pork but i decided to use pork tenderloin. Heat 1 quart oil to 365 degrees f 185 degrees c in a large heavy saucepan or deep fryer. Chinese sweet and sour pork is prepared by marinating the pork with light soy sauce cornatarch and egg white for thirty minutes at least.
Fry the pork in batches for about 5 6 mins or until golden. 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. In a large skillet or wok stir fry pork and onion in oil for 4 8 minutes or until tender. 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.
Adding a bit of pineapple gives it an extra sweet kick of flavor that anyone would enjoy. Drain pineapple reserving juice. Deep fry the pork pieces for about 3 4 minutes until the coating is golden brown and the pork is cooked throughout.