Chinese pork. Delicious and spicy dish: recipes for cooking pork with vegetables in Chinese

03.05.2020 Pancakes, pancakes, pancakes, cheese cakes

Cooking options chinese style pork in sweet and sour sauce quite a lot, which indicates the popularity of this dish. Deliciously cooked juicy pork with a spicy aroma and delicate taste can satisfy even the most inveterate and picky gourmet. In Chinese restaurants, you can taste pork in ginger-soy sauce, stewed in teriaki sauce, pork with oyster mushrooms in a spicy curry sauce, pork in ginger-honey sauce or rice sauce (gobazhou).

Almost all recipes contain the main ingredient - soy sauce. Fresh vegetables are often added to the marinade, especially often - these are tomatoes and garlic, ginger root, honey, lime, spices. Many recipes involve marinating meat for several hours. Chinese pork in soy sauce, the recipe of which I want to offer you, does not require additional marinating of meat.

The pork will be cooked using the traditional Chinese stir-fry method. The pieces of meat will be quickly sautéed with the sauce in hot oil. Cooking Chinese in soy sauce will take you no more than 35 minutes. For a delicious meal, opt for meat with a minimum amount of fat.

Thanks to the starch and sugar, the Chinese pork sauce turns out to be a very interesting and unusual jelly-like consistency and has a sour-sweet taste. What is the best pork to use? For this chinese pork recipe in soy sauce pork tenderloin, neck, loin, ham are best.

Ingredients:

Pork - 300 gr.,
Soy sauce - 150 ml.,
Potato starch - 1 tablespoon,
Sugar - 1 tbsp. the spoon,
Apple cider vinegar - 1 tbsp the spoon,
Garlic - 2-3 cloves,
Olive oil,
Sesame seeds,
Green onions.

Chinese pork in soy sauce - recipe

First, let's prepare the pork sauce. Pour soy sauce into a bowl.

Add potato starch.

Add sugar.

Pour in apple cider vinegar. You can substitute apple cider vinegar with lemon juice.

Peel the cloves of garlic. Pass them through a press or cut into small crumbs with a knife. Add to bowl with the rest of the sauce.

Stir the sauce with a spoon until smooth. You can see its consistency and color in the photo.

Rinse the pork and pat dry with napkins. Cut into thin strips 1 cm wide and 4-5 cm long.

Sprinkle a small amount of starch on a flat plate. Dip the pork slices on each side in the starch.

Heat a skillet with olive oil. Lay out the meat.

Fry it for 2-3 minutes. After that, turn all the pieces with a spatula to the other side and fry on this side for 2-3 minutes too.

Reduce heat. Pour the prepared sweet and sour sauce over the pork. The sauce should cover the meat evenly.

Pork in soy sauce in Chinese should be extinguished for another 3-4 minutes. Due to starch and sugar, it quickly thickens and slightly caramelized. Therefore, it is important to stir the pieces of meat with a spatula so that they do not burn.

Wash the green onion feathers and slice them diagonally. Put the cooked fried meat on a plate, sprinkle with sesame seeds and green onions. Good appetite. Serve the pork in soy sauce with boiled rice or rice noodles. By the way, this sauce is universal, you can marinate and bake in the oven, fillets or wings in it. It turns out very tasty too.

In Chinese cuisine, it is customary to cook most dishes over high heat. Heat treatment times at very high temperatures are kept to a minimum. Quick-fry vegetables retain their color and firm texture. To prepare food, Chinese chefs use a frying pan with a round bottom and high walls expanding upward. It's called a wok. This form contributes to strong heating of the oil and fast frying of products in it. Since not every housewife has a wok in everyday life, you can cook pork with vegetables in Chinese in a regular pan. An adapted recipe with a photo will help in preparing the dish.

Chinese pork recipe with vegetables

Dish: Main dish

Cuisine: Chinese

Preparation time: 30 minutes

Time for preparing: 45 minutes

Total time: 1 hour 15 minutes

Ingredients

0.5 kg pork boneless
1 PC. eggplant
1 PC. zucchini
1 PC. bell pepper
1 PC. onion
1 PC. carrot
2 tbsp. l. soy
2 tbsp. l. rice vinegar 6% or 1 tbsp. l. plain vinegar 9%
1-2 cloves garlic
2-3 pcs. a tomato
140 ml vegetable oil 70 ml in marinade + 70 ml for roasting
salt

Step by step recipe with photo

How to cook pork with vegetables in a pan

1. Wash the meat. Cut it into strips.

2. For the marinade, combine oil, vinegar and soy.

3. Place the meat in a bowl and pour over the marinade. Leave it on for half an hour.

4. Heat oil in a skillet. Throw chopped garlic into it. Hold it in hot oil until golden brown. Then remove it from the oil.

5. Place the meat and fry it until light brown. So that too much juice does not have time to stand out in the pan, fry the meat in two or three batches.

6. Put the fried meat in a bowl.

7. Cut the onion into slices.

Fry it for about 2-3 minutes.

8. Cut the carrots into slices. The slices should be very thin.

Send carrots to onions. Fry for 2 minutes.

9. Thinly slice the eggplant.

Add them to the skillet for three minutes. If they have taken too much oil, then it can be added.

10. Add chopped peppers to vegetables.

11. Young zucchini also cut into thin slices. Put them in a skillet, fry for a couple of minutes.

12. After a minute, put in the tomatoes. Add spices to taste and desire, salt the vegetables quite a bit, since the meat was marinated in soy sauce. It already contains salt.

13. Immediately after the tomatoes, return the meat to the pan and heat the pork with vegetables for 3-4 minutes.

Since vegetables were cooked very quickly over high heat, they did not lose their color and pork with vegetables looks attractive, and its taste will not leave anyone indifferent. A bowl of boiled rice will replace bread and add a national flavor to the meal.

Chinese pork is a visiting card of Chinese cuisine. There are many ways to cook meat and each one is good in its own way. Almost every recipe contains sugar or another sweetener, so the dish always comes out deliciously tasty and spicy.

How to cook Chinese pork?

Chinese pork dishes are savory and delicious. Whoever tried them once tries to cook them on their own and enjoy their taste. But in order for them to work, you need to follow the recipe and cooking recommendations exactly.

Pork is selected with a minimum amount of fat.
The meat is cut into pieces so that they can be picked up with chopsticks and eaten in one go.
It is best to use a wok for frying meat.
Pork is fried, breaded in flour or starch. This creates a crust on top and retains the juiciness.

Chinese pork in sweet and sour sauce

Sweet and sour comes out so appetizing that even those who do not accept mixing flavors will like it. It is best served with rice. From the specified amount of products, you will get 2 servings of a fragrant delicacy, which will take no more than half an hour to cook.

Ingredients:

pork - 500 g;
pineapple juice - 150 ml;
soy sauce, vinegar - 2 tbsp each spoons;
starch - 2 tsp;
garlic - 2 cloves;
flour.

Preparation

The meat is salted, doused in flour and fried.
The juice is mixed with soy sauce, starch, vinegar and garlic.
Pour the sauce over the meat, bring to a boil, reduce the heat, and the Chinese style pork will be ready in 5 minutes.

Chinese cuisine is not entirely familiar and understandable for many. What is it worth as in this recipe. But you shouldn't be afraid of it. Chinese style pork with vegetables is a very harmonious and tasty dish. Vegetables should not be overcooked, they should be golden brown and slightly crispy inside.

Ingredients:

pork neck - 1 kg;
onions, peppers, zucchini - 1 pc.;
cucumbers - 2 pcs.;
oil - 100 ml;
sesame seeds - 1 tbsp. the spoon;
soy sauce, white wine - 60 ml each;
rice vinegar - 20 ml;
salt, sugar - 1 tsp.

Preparation

For the marinade, mix vinegar, sugar, half oil, wine and soy sauce.
The meat is cut into slices, poured with marinade.
A pan with oil is heated, the meat is fried in parts, sesame seeds, onions are added and fried until tender.
The remaining vegetables are chopped into strips and fried until half cooked.
Add meat and stir.

Chinese is a dish that can often be found on restaurant menus. It will satisfy and delight the most sophisticated gourmets. Its peculiarity is that meat and blue ones will turn out with an appetizing golden brown crust. And the dish is complemented by an appetizing sweet and sour tomato sauce.

Ingredients:

eggplant - 3 pcs.;
pork - 500 g;
carrots - 300 g;
pepper - 2 pcs.;
garlic - 6 cloves;
soy sauce - 150 ml;
eggs - 2 pcs.;
sugar, tomato paste, vinegar - 1 tbsp each spoon;
starch - 50 g.

Preparation

Proteins, 80 ml of soy sauce are added to the pieces of meat.
Carrots and peppers are cut into strips, and peeled eggplants are cut into slices. Sprinkle them with soy sauce and roll in starch.
Chopped garlic is fried.
Vegetables are added, cooked for 5 minutes, put in a saucepan, and pieces of meat, boned in starch, are sent to the pan.
Fried for 10 minutes and sent to vegetables.
Eggplant is fried.
For the sauce, stir tomato, starch, 80 ml of soy sauce, sugar and vinegar in 200 ml of water, warm up and put meat and vegetables in it, stir and turn it off.

Many people know that chicken meat is often combined with pineapple. But what not many people know in Chinese is also excellent. A huge plus of the treats is that they cook quickly. The meat is soaked in the sauce and turns out to be aromatic and spicy. When serving, you can crush it with sesame seeds.

Ingredients:

pork - 400 g;
tomato - 70 g;
pineapples - 1 can;
starch, sugar - 50 g each;
wine vinegar - 50 ml;
water - 100 ml.

Preparation

Pieces of meat are salted, rolled in starch and fried.
For the sauce, a tomato is bred in water, salted, sugar-coated, vinegar is poured.
Pour the mixture into a saucepan, after boiling, spread pineapples, pieces of meat and stew for 2 minutes.

Fans of oriental cuisine will like crispy pork in Chinese style combined with sauce. After all, the delicacy is not only very tasty, but also satisfying. The batter can be cooked in different ways. In this case, a starch and egg variant is offered, thanks to which the meat is obtained with a crispy crust.

Ingredients:

pork - 500 g;
sugar, starch, vinegar - 1 tbsp each spoon;
eggs - 2 pcs.;
oil - 400 ml;
onions, carrots, garlic - 1 pc.;
tomato sauce - 50 g.

Preparation

The starch is mixed with eggs and salted.
Pieces of meat are dipped in batter and fried.
Vegetables are chopped into strips, fried, tomato and 50 ml of water are poured.
After a couple of minutes, add vinegar, sugar, salt and boil until thick.
Pork is served to the table, sprinkled with sauce.

Chinese style fried pork - Gabajou is an incredibly tasty dish. The meat for it needs to be cut very thinly, the pieces should be transparent. For this to be realized, the pork must first be frozen well. Do not overcook the meat, otherwise you will get crispy chips.

Ingredients:

pork chop - 300 g;
starch - 3 tbsp. spoons;
oil - 120 ml;
soy sauce - 40 ml;
garlic - 2 cloves;
ginger root - 20 g.

Preparation

Starch is mixed with water in a ratio of 1: 1.5. The meat is dipped into the mixture, and left for 15 minutes.
The oil is heated in a wok, the meat is dipped into it and fry for 2 minutes on each side.
The starch mass is mixed with soy sauce, ginger, garlic and 150 ml of water.
Pour the sauce into a frying pan and bring to a boil, lay out the meat, stir and, Chinese-style pork is ready to serve.

Chinese style pork in a spicy sauce is a dish that will be appreciated by lovers of spicy dishes. It is tasty, juicy and aromatic. This dish will transform your everyday menu, adding bright colors to your usual diet. The recipe may seem complicated at first, but in fact, in just 40 minutes everything will be ready.

Ingredients:

pork - 500 g;
grated ginger - 4 tsp;
carrots - 300 g;
garlic - 10 cloves;
soy sauce, white semi-sweet wine, sugar - 8 teaspoons each;
green onion feathers - 8 pcs.;
starch - 100 g;
chili pepper - 4 pcs.;
rice vinegar - 6 tsp;
water - 100 ml;
oil - 5 tbsp. spoons;
salt - 1 tsp.

Preparation

For the marinade, mix 4 tablespoons of soy sauce, wine and 5 tablespoons of starch, ginger.
The meat is cut into pieces, poured with marinade and put in the cold for half an hour.
For the sauce, combine the remaining soy sauce, starch, wine, salt, sugar, water, vinegar and stir.
Oil is heated in a wok, carrots are spread and sautéed.
Fry the meat.
Add garlic, pepper and fry all together for 1 minute.
Add carrots, pour in the sauce, mix.
The Chinese Hot Pork is done when the sauce thickens.

Chinese pork in soy sauce

Chinese pork is an affordable recipe. All the ingredients for it can be purchased at any supermarket. Considering that pork is not fatty, you should not be afraid that the meat will be dry. It is soaked in the sauce and comes out soft. It will take no more than half an hour to cook 2 servings.

Ingredients:

pork - 300 g;
soy sauce - 150 ml;
garlic - 3 cloves;
apple cider vinegar, starch, sugar - 1 tbsp. spoon;
green onions, sesame seeds.

Preparation

For the sauce, mix starch with soy sauce, add sugar, vinegar and garlic.
The meat is rolled in starch and fried.
Reduce the fire, pour the sauce over the meat, stew for 4 minutes, put it on a plate, sprinkle with sesame seeds and green onions.
Chinese pork is ready to serve.

The recipe for cooking pork in Chinese with mushrooms allows you to prepare a dish that will not leave anyone indifferent, as it turns out to be so tasty, satisfying and aromatic. Instead of honey agarics, other mushrooms, champignons or those that you like more are quite suitable. The food goes well with any side dishes.

Chinese style pork in soy sauce can be cooked at home in a simple skillet. How to do it? A step-by-step recipe to help you, there is also a photo for clarity.
Recipe content:

There are many options for preparing Chinese meat. Still, the main ingredient is soy sauce or teriyaki. And then it all depends on your imagination - you can add mushrooms, ginger, tomatoes, various spices. There are also many recipes where meat must be marinated in soy sauce for a long time. Our recipe does not require long marinating. We will cook the meat in the traditional way for the Chinese - frying the meat in soy sauce and oil. This method is called stir-fry.

The recipe does not include sugar, but if you are used to the sweetish taste of meat with soy sauce, we advise you to add 1 tbsp. l. spoon.

Any part of pork is suitable for the dish, but if you have a choice, take a neck or a loin.

Caloric content per 100 g - 303 kcal.
Servings - for 4 people
Cooking time - 35 minutes

Ingredients:

Pork - 400 g
Soy sauce - 100 ml
Onions - 1 pc.
Sesame - 1 tbsp l.
Ground black pepper - 0.5 tsp.
Ground paprika - 0.5 tsp
Garlic - 1 head
Vegetable oil - 3 tbsp. l.

Step by Step Cooking Chinese Pork in Soy Sauce

Lightly beat the meat for cooking, cut into chops and put in the freezer for 15 minutes. Then we take it out and cut it into long pieces without any problems. Heat vegetable oil in a frying pan and spread the meat. We fry it for 3 minutes on maximum heat. Stir it all the time. As soon as the meat is grabbed from all sides, add the onion.

Reduce the fire and simmer the onion and meat for 15 minutes. Add spices and sesame seeds.

Pour the soy sauce into the pan and add the garlic. We mix.

Now comes the fun part. We fry the meat over medium heat, but at the same time it is necessary to stir it often so that it does not burn. Especially in the last minutes. After 10 minutes (maybe a little more), the soy sauce will begin to evaporate. The meat and onions will turn caramel in color. We try the meat for readiness.

Serve the cooked meat with Chinese cabbage salad. Citrus fruits will perfectly set off the taste. Enjoy your meal.

See also video recipes:

1) Chinese meat in soy sauce

What can I tell you? No my "ah!" and "oh!" will not convey the aroma that is in the house when I cookchinese style pork in sweet and sour sauce... The hearty smell of pork is mixed with a sweet note of ginger and enveloped in a tomato symphony ... In general, this is not meat, this is a crime - it is impossible to stop, it is impossible to break away, it is impossible to stop overeating. Still, it goes very well pork and sweet and sour sauce.

The basis for this dish is obviously pork fillet. Let's take a good piece, weighing about 600-700g. Let's let the meat move a little so that it is convenient to cut it. Cut the pork into cubes with a side size of about 1.5 cm. And let the pieces of pork finally thaw, defrost naturally, at room temperature.

Also, to cook pork in Chinese, we will need:

- Soy sauce;

- Ground ginger;

- Starch;

- Ground black pepper;

- Salt;

- Tomato paste or good ketchup;

- Onion.

If available, you can add fresh bell peppers, fresh cherry tomatoes, fresh cucumbers, canned pineapple to this recipe. Today I will limit myself to only onions ...

Pour 60-70 ml of soy sauce into the meat. Go for original Korean soy sauce. And give preference to classic sauces, without adding any garlic, mushrooms, etc.

Let the meat stand in the soy sauce for 20-25 minutes, stirring every 5 minutes so that the sauce penetrates into the meat fibers. If the sauce is not very salty, then you can literally pour in one small pinch of salt.

When the meat is marinated in soy sauce, pour 4 tablespoons into it, without a slide, potato or corn starch.

And actively mix the pieces of meat. Starch contains one of the most important secrets of this recipe. He grabs the leftover sauce that hasn't yet been absorbed into the pork. Also, starch forms a thin enveloping film around each piece of meat. This is somewhat reminiscent of the principle of batter.

Place a large deep frying pan on the stove. Pour in refined sunflower oil. A lot of oil is needed, a layer of at least 1 cm deep. Heat oil in a frying pan.

Prepare a plate where we will lay out the fried pork pieces. Cover the plate with napkins so that they absorb excess oil that will drain off the pieces of fried pork.

When the oil is hot, put the pieces of pork there. We do not dump everything, namely, we put the pieces one at a time so that they do not come into contact during frying.

We keep on one side, until a confident golden color is obtained and turn over.

When the meat is so fried on both sides, take out the finished pieces.

We put them on a plate with a napkin. And put in a frying pan, fry, the next batch of meat.

So we overcook all the prepared pork.

Prepare the onion in parallel with frying the meat. Peel a couple of medium onions.

Let's cut them into medium sized cubes.

Pour most of the oil out of the pan. Perhaps it will be useful to us for some other dish where deep-fat frying is needed, in a large amount of fat. In the pan, we leave quite a bit of oil to fry the onions in it.

Fry the chopped onion until lightly golden.

While the onions are fried, we will prepare a sweet and sour sauce, without which many dishes of Chinese cuisine are unthinkable, and, in particular, our today's Chinese pork.

Put 2-3 tablespoons of tomato paste or ketchup in a bowl. Add two tablespoons of granulated sugar. Add some black pepper and two teaspoons of ground ginger.

If we use ketchup, then we do not salt it. If the pasta is a little worth adding salt. Add some warm water to the bowl. Stir until the sugar dissolves and a uniform consistency is achieved.

Put the fried meat on the fried onion and pour it with sweet and sour sauce. If it turns out to be thick, then pour in another half glass of water so that the dish is stewed out.

Simmer for 10-15 minutes on very low heat. Some of the water evaporates. The starch takes up some more of the liquid. And you get delicious pieces of pork, which are enveloped in a fairly thick sweet and sour sauce. And a minimum of gravy, in fact.