Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Chinese cuisine is interesting not only for its spices, but also for its original flavor compositions, which are also loved by Europeans. Increasingly, in restaurants you can find noodles with pork under rice vinegar, ginger and honey, and meat medallions under pineapple rings. Such traditionally oriental compositions are easy to implement yourself at home.

How to cook pork in sweet and sour sauce

The classic Chinese tandem has received a second life in the cuisines of the Caucasus and Europe, so a chef can cook pork in sweet and sour sauce according to completely different schemes:

• goulash;
• noodles with meat;
• pork pieces in batter;
• grilled steaks or medallions;
• hot first course.

How to make sweet and sour sauce at home

If we consider the traditional step-by-step recipe, you need to purchase high-quality rice vinegar. Some professionals replace it with wine, or even take the simplest tableware. If you want to try a real Chinese sweet and sour sauce for meat, try to find all the original ingredients:

• soy sauce;
• sour fruit juice;
• ketchup;
• rice vinegar;
• garlic;
• ginger root;
• Sesame oil;
• Brown sugar.

The ratio is selected by eye, but the basis will definitely be the first 3 components, while the rest are a taste addition. It’s easy to prepare sweet and sour gravy: the garlic and onion are fried after chopping, and then ginger is added there. The remaining liquids are simply mixed. After combining all the ingredients, this mass is boiled and cooked; it will not resemble ketchup in thickness.

Chinese sweet and sour meat recipe

All varieties of this hot dish can be divided into 2 groups according to the method of combining the components: the meat can be immediately cooked with a sweet and sour mixture or served with it. For the last category, the sauce is not discussed in detail, since it can look like anything. For the first one, the recipe for pork in sweet and sour sauce will also include step-by-step instructions for working with the flavor element.

With pineapples

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 2309 kcal.
• Purpose: for lunch.
• Cuisine: oriental.

Traditional Chinese pork with pineapple is served with rice in a deep bowl, like most Asian dishes. This recipe from Ilya Lazerson is the author’s modification, which includes zucchini, eggs and a little hot pepper. Any housewife can figure out how to prepare such an original dish - you just need to find an hour and a half of free time and a little patience.

Ingredients:

• meat – 0.5 kg;
• ginger root – 15 g;
• ground pepper;
• ginger powder - a pinch;
• sugar – 2 tbsp. l.;
• soy sauce – 20 ml;
• starch - 3 tbsp. l.;
• egg;
• hot pepper pod;
• pineapple – 200 g;
• zucchini;
• Sesame oil;
• tomato paste – 42 g;
• vinegar – 15 ml.

Cooking method:

1. Using your hands, rub small pieces of pork with ginger, ground pepper, and a spoonful of soy sauce. Marinate for half an hour.
2. Pour over the starch-protein mixture and deep-fry.
3. Peeled zucchini, pineapple rings and hot pepper. Grate the ginger.
4. Fry for a minute, simmer with tomato paste.
5. Add water (110 ml), soy sauce, vinegar. Add sugar. Add pork.
6. Remove from heat after 8 minutes.

In Chinese

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 1527 kcal.
• Purpose: for lunch.
• Cuisine: Asian.

Pork with sweet and sour sauce can be thermally processed in absolutely any way. Combining frying and baking is an option that allows you to achieve a beautiful crust and delicate structure. The delicious sweet and sour sauce begins to be prepared just before serving the meat, since it is used hot. This simple recipe will satisfy any housewife.

Ingredients:

• pork – 0.45 kg;
• sugar – 25 g;
• orange juice – 4 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• soy sauce – 25 ml;
• corn flour – 1.5 tsp;
• vinegar – 30 ml;
• oil.

Cooking method:

1. Cut the pork lengthwise into thick layers. Beat it off.
2. Fry until crispy on both surfaces.
3. Wrap in foil. Preheat the oven to 190 degrees, cook for 45 minutes.
4. Boil the mixture of the remaining ingredients. Pour over cooked meat before portioning. Can be supplemented with sesame seeds.

With pepper

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2283 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Such juicy, soft sweet and sour pork with mushrooms, bell peppers and noodles always finds its fans, even among people indifferent to Chinese cuisine. Experts advise using egg noodles, but rice noodles or even green bean funchose will also work well. You should not replace this component with Italian pasta - it is better to take rice.

Ingredients:

• pork tenderloin – 600 g;
• frozen champignons – 230 g;
• large red pepper;
• Hoi Sin sauce - glass;
• rice vinegar – 1 tbsp. l.;
• hot ground pepper – 1/2 tsp;
• ginger powder – 1/3 tsp;
• flour – 1 tbsp. l.;
• honey - 1 tbsp. l.;
• tomato paste – 2 tbsp. l.;
• oil;
• egg noodles – 250 g.

Cooking method:

1. Chop a piece of pork into strips, sprinkle with flour, hot pepper, and ground ginger. Mix with your hands, trying to rub the dry ingredients into the meat.
2. Fry in boiling oil until a crust appears. Burner power is at maximum.
3. Let the noodles cook and at the same time continue working with the tenderloin: add mushroom slices and pieces of pepper to it. Fry for 4-5 minutes.
4. Add vinegar and tomato paste.
5. Enhance the sweet and sour flavor by seasoning the meat with honey and Hoi Sin.
6. Combine with noodles after a couple of minutes, simmer a little more, stirring with a spatula.

In the oven

• Cooking time: 1 hour 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 2713 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

This dish consists of classic pork medallions in a Chinese sweet and sour sauce, which marinates all the ingredients at the same time. You can cook poultry in the same way. If you still want more oriental flavor, this Chinese-style pork in the oven can be baked in cubes, and pineapples cut into cubes.

Ingredients:

• pork loin – 500 g;
• pineapple rings – 200 g;
• tomatoes – 4 pcs.;
• tomato paste – 150 g;
• wine vinegar – 30 ml;
• sesame oil – 50 ml;
• rice wine – 20 ml;
• bulb.

Cooking method:

1. Make a gravy for meat by mixing vinegar, wine and oil. Heat this mixture, add half of the grated onion, tomato paste, and stir. Let it stand.
2. Cut the loin into thick layers and place on a baking sheet.
3. Cover with onion half rings, tomato slices and pineapple rings on top.
4. Pour in the sweet and sour mixture and cover with foil. Cook for a little less than an hour at 190 degrees.

In a slow cooker

• Number of servings: 5 persons.
• Calorie content of the dish: 1799 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Housewives who value simplicity and convenience are trying to figure out how to cook familiar dishes in a slow cooker in order to save their time. With regard to meat, this is especially true, since such a move greatly simplifies the life of a modern woman. In terms of taste, Chinese sweet and sour meat in a slow cooker is better than in a frying pan, because even fried it retains its juiciness.

Ingredients:

• pork – 550 g;
• frozen eggplants – 200 g;
• ginger powder – 1 tbsp. l.;
• balsamic vinegar - 2 tbsp. l.;
• oil in a frying pan;
• soy sauce - half a glass;
• water – 150 ml;
• sugar – 1 tbsp. l.;
• starch – 2 tsp.

Cooking method:

1. Fry the pork cubes in a “baking” pan. Time spent – ​​15-17 minutes.
2. Combine with eggplants (also cubes) and continue baking.
3. After 20 minutes, pour the mixture of the remaining ingredients, change the mode to “quenching”. Serve in a quarter of an hour.

In batter

• Cooking time: 35 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 3724 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Battered pork in sweet and sour sauce is a popular Chinese restaurant dish that is easy to prepare at home. The meat pieces are deep-fried (they should literally float in it) and covered with a delicious sauce prepared in advance, which can have any composition, so there is no recipe for it. Before serving, remove excess fat from meat with paper towels.

Ingredients:

• pork neck – 0.9 kg;
• eggs – 2 pcs.;
• light beer - half a glass;
• flour – 112 g;
• pepper mixture;
• salt;
• frying oil;
• Chinese sauce - half a glass.

Cooking method:

1. Make a simple batter from beaten eggs, beer, flour, ground pepper.
2. Cut the washed, dried pork neck into cubes. Add salt and mix with your hands so that the granules disperse better.
3. Pour in the batter and mix again.
4. Heat the pan.
5. Place the meat cubes into the hot fryer in portions so that they float freely. Fry until dark brown.

With vegetables

• Cooking time: 45 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2504 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

This juicy, tender pork with vegetables in a sweet and sour sauce can be cooked not only in a frying pan - a slow cooker works great too. The vegetable component is selected arbitrarily - tomatoes and green beans will complement such a tasty food set. You can add hot ground pepper to the sweet and sour filling. It is better to fry foods in sesame oil.

Ingredients:

• pork neck – 600 g;
• celery – 200 g;
• carrots – 4 pcs.;
• sweet pepper – 2 pcs.;
• vinegar - 1 tbsp. l.;
• soy sauce – 3 tbsp. l.;
• ketchup – 3 tbsp. l.;
• sugar – 2 tsp.

Cooking method:

1. Brown carrot slices with celery and pepper cubes.
2. Add small pieces of neck and fry until crispy.
3. Pour in the sauce from the remaining ingredients and simmer on low power for half an hour.

No starch

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 2189 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Is it possible to make sweet and sour sauce without starch? Only if you plan to stew meat in it. Or if it is not the eastern, but the European version that is used. The recipe presented here is very simple, but successful if this is your first experiment with dishes of this type. You can even serve this meat with potatoes, but the more interesting sweet and sour combination harmonizes with boiled long pasta.

Ingredients:

• pork neck – 550 g;
• honey - 2 tbsp. l.;
• lemon juice – 4 tbsp. l.;
• cinnamon – 1 tsp;
• cherry juice – 100 ml;
• garlic clove – 3 pcs.;
• oil.

Cooking method:

1. Marinate pieces of meat with honey, cinnamon and cherry juice.
2. After half an hour, squeeze out and fry until dark.
3. Pour in the remaining marinade. Add lemon juice and add grated garlic mixture. Simmer for half an hour.

With peanuts

• Cooking time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 3095 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Thanks to the presence of broth, Chinese pork with peanuts is more like a thick soup than a main course. It is well received without a side dish, but it can be served with white rice, which is recommended to be soaked in the same sweet and sour composition. If it is unavailable, it is better to replace corn oil with olive oil rather than sunflower oil, and rice vinegar with wine vinegar.

Ingredients:

• pork meat – 650 g;
• soy sauce – 100 ml;
• peanuts – 120 g;
• starch – 1 tsp;
• ginger root;
• rice vinegar – 1 tsp;
• sesame oil – 1 tsp;
• corn oil – 4 tsp;
• egg 1 cat.;
• garlic cloves – 2 pcs.;
• sugar – 2 tsp.

Cooking method:

1. Boil 50 g of pork for half an hour with any seasonings. Strain 200 ml of broth.
2. Whisk half the volume of soy sauce and mix with the egg. Pour this sauce over the pork pieces.
3. After half an hour, after heating the corn oil, brown them until dark (roll them in starch in advance), transfer them to a napkin.
4. Fry grated ginger and garlic cloves there. Separately, process the peanut halves in a similar manner in a frying pan (don't forget to remove the husks).
5. Add pork to the garlic-ginger mixture. Add the remaining liquid ingredients, including the marinade, and add sugar. Simmer for a quarter of an hour.

In the wok

• Cooking time: 50 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2731 kcal.
• Purpose: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: easy.

This kind of pork in a wok in Beijing-style sweet and sour sauce will appeal to connoisseurs of original dishes. The fried meat is served in thin sheets of tofu cheese, which must first be steamed to give it flexibility and softness. If you don’t find it, you can simply place the pork in a heap on a dish, accompanying it with leek strips and pickled cucumbers yourself.

Ingredients:

• pork carbonate – 700 g;
• soy paste – 1/3 cup;
• sheet tofu – 130 g;
• sesame oil – 4 tsp;
• sugar – 2 tbsp. l.;
• rice wine – 3 tsp;
• ginger oil – 2 tsp;
• starch/flour – 3 tsp.

Cooking method:

1. Cut the frozen pork into strips. Marinate for half an hour in rice wine, ginger oil, soybean paste (a couple of spoons) and starch (diluted with 3 parts water).
2. Heat sugar with soybean paste, oil and half a glass of water in a wok.
3. Fry the pork strips for a couple of minutes.
4. Simmer in sweet and sour mixture for a quarter of an hour.

Secrets of cooking pork - Chinese meat in sweet and sour sauce

The success of the venture depends mainly on the main “zest” of this dish, so you need to be especially careful when working with gravy. Some tips on how to cook the perfect Asian dish:

• Classic Chinese sweet and sour sauce for pork does not contain a soy component and mainly contains rice vodka.
• European varieties of the sweet and sour mixture are prepared with berry juice with lemon and the obligatory addition of ginger-garlic powder.
• It is advisable to pour a thick mixture (the consistency of ketchup) over the meat, which is boiled with flour or starch. For stewing it can be more liquid.
• All components in the frying pan are cooked at maximum burner power. The exception is the final stew in a sweet and sour composition.

Video

Pork in sweet and sour sauce is an extremely simple and fairly quick dish with subtle taste settings, in which you will find a lot of shades. It is prepared quickly due to the fact that the meat is cut into small pieces a la beef stroganoff, and then fried in a very hot frying pan on maximum heat. Ideally, if you have a wok - then you can immerse yourself in the atmosphere of a real Chinese diner. Thanks to this method of cooking, the meat has time to reach the desired condition while maintaining impeccable juiciness. Vegetables will also please you with their preserved cutting shape.

Separately, it is necessary to say about the sweet and sour sauce. In stores you can find a fairly decent variety of them from different manufacturers, but we will prepare the sauce ourselves. In this dish it will resemble glaze - glossy, enveloping every piece of the dish. In this glaze you can safely fry not only pork, but also other meats, as well as any vegetables, so the recipe for pork in sweet and sour sauce is essentially universal.

Advice: Those who wish can serve the pork with egg or rice noodles as a side dish, adding them at the end of cooking directly to the frying pan with the meat and sauce.

Cooking time: 15-20 minutes / Yield: 3-4 servings

Ingredients

• lean pork (tenderloin, loin, back) 500 g
• sweet pepper (paprika) 1 piece
• 1 carrot
• hot pepper 0.5 pods
• water 0.5 cups
• soy sauce 50 ml
• lemon juice 3 tbsp. spoons
• honey 1 tbsp. spoon
• vegetable oil 1 tbsp. spoon
• corn starch 1 tbsp. spoon without slide
• fish sauce 2 teaspoons
• spicy ketchup 2 teaspoons
• sesame 1-2 teaspoons
• salt pepper to taste

Preparation

Place the frying pan on the fire until it gets hot. Meanwhile, cut the pork into strips no wider than 1 cm.



Pour vegetable oil into the frying pan and fry the pork pieces, stirring them continuously.



Cook until the meat begins to brown. This will happen very quickly.



Then remove the meat from the pan, but do not turn off the heat.
Cut sweet peppers and carrots into strips, and hot peppers into slices.



Add the vegetables to the pan and cook, stirring, for about a minute.



Then return the meat to the pan and cook for another half a minute.



To prepare sweet and sour sauce, mix honey with ketchup.



Then add soy sauce, fish sauce, and lemon juice to the mixture.



Pour the resulting sweet and sour sauce into the pork and vegetables.



Then quickly mix the water with the starch and pour the mixture into the pan.



Stirring continuously, cook for another half minute until the sauce thickens and coats every piece.

Sprinkle the finished dish with sesame seeds and serve.

Pork in Chinese sweet and sour sauce is a juicy, original and interesting dish. Without a doubt, this is a very “convenient” recipe, because during production there is no need to show patience and skill - everything is prepared quite quickly and does not require much labor.

In this case, the meat is supplemented with canned pineapples, which fit very well into the recipe and make the dish even more exotic and “contrasting.” Once you try this combination of ingredients, you will definitely want to repeat it! Pork soaked in sweet and sour sauce turns out beautiful and appetizing, and most importantly - very tasty!

Ingredients:

• pork (pulp without bone) - 0.5 kg;
• canned pineapples - 150 g;
• bell pepper - 1-2 pcs.;
• potato starch - 1 tbsp. spoon;
• soy sauce - 3 tbsp. spoons;
• ground ginger - 1 teaspoon;
• garlic - 1-2 cloves;
• vegetable oil - approximately 3-4 tbsp. spoons;
• salt, hot ground pepper (red) - to taste.

For the sauce:

• vinegar 6% - 1 tbsp. spoon;
• soy sauce - 3 tbsp. spoons;
• ketchup - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon.

Pork in sweet and sour sauce (Chinese cuisine) - step by step recipe

How to cook pork with pineapple in Chinese

1. We wash the pork pulp, dry it and cut it into small square pieces. Sprinkle with salt, starch and ground ginger. Add soy sauce and mix thoroughly. Leave the meat like this for at least 30 minutes.
   
2. Chop the peeled garlic cloves very finely with a knife. After cutting off the stem and cleaning out the seeds, cut the bell pepper into square pieces. In this case, it is advisable to use bright red pepper, or mix two contrasting shades, so that the finished dish turns out to be the most colorful and appetizing.
   
3. In a separate bowl, mix vinegar, ketchup, sugar and salted soy sauce. Stir vigorously until smooth.
   
4. Cover the bottom of a thick-bottomed frying pan with a thin layer of oil and heat it up. Place the pieces of meat and, stirring, fry over moderate heat until golden brown. In this case, it is better to fry the pork in parts (if you lay out the entire portion at once, the meat will release a large amount of juice and will not be fried, but rather stewed).
   
5. For now, put the pieces of meat in a separate bowl, and at the same time load the garlic and pieces of bell pepper into the vacated frying pan. Fry for 2-3 minutes, remembering to stir.
   
6. Next, return the pork to the pan and pour in the previously prepared sauce.
   
7. Add canned pineapples, pre-cut into pieces, to the ingredients of the dish. If desired, add a little ground red pepper and then mix everything. Pour in about ½ cup of boiling water, cover the frying pan with a lid and simmer the contents of the frying pan over low heat until the meat is completely cooked (about 10-15 minutes). At the end, take a sample, adding salt or hot pepper if necessary.
   
8. Pork in Chinese sweet and sour sauce goes well with almost any side dish, but boiled rice goes best here. Our hearty exotic dish is ready! Enjoy the original taste!
   

Bon appetit!

What to cook with meat - recipes

Pork in sweet and sour sauce

45 minutes

115 kcal

5 /5 (1 )

Are you sometimes drawn to culinary exotics? I think even the most avid “retrogrades” sometimes have a desire to try a new original dish. At such moments, I go out with my friends to a Chinese restaurant nearby.

Once I tried delicious pork there in “sweet and sour” (that’s what the Chinese wrote on the menu) sauce. I really liked the dish, but the price wasn’t very good, so I decided to experiment at home.

The search for a suitable recipe and several not very successful attempts to cook meat in sweet and sour sauce nevertheless yielded results - we managed to make pork truly Chinese. At the same time, the process itself turned out to be simple and straightforward, and most importantly, fast! Today I will tell you what culinary secrets you need to know to make such pork.

Pork in sweet and sour sauce

• Cooking time: 40-45 minutes.
• Number of servings: 3-4.

Kitchen appliances and utensils

• It is best to prepare this dish if there is a hood in the kitchen, otherwise the vinegar smell will still be there.
• Otherwise, you don’t need anything supernatural: a deep frying pan (preferably a wok), a slotted spoon, a spatula for stirring, a cutting board and a sharp knife.
• And, of course, the stove.

Required Ingredients

How to choose the right ingredients

• Please note that for preparation you do not need vinegar, but essence. If you don’t have it, you can take vinegar, but you will need 5-7 times more of it (due to the lower concentration of acetic acid).
• Try to use lean pieces of pork. However, to get the most satisfying dish, you can also cook pork ribs in sweet and sour sauce, but you will need more of them, about 0.7 kg.
• It is better to take sunflower oil.

To cook Chinese pork in sweet and sour sauce, you should first deal with the meat, and then create the sauce. To make it easier, I divided the recipe into steps.

First stage

Prepare pork, water, salt and starch (pour 2 teaspoons of it into a separate bowl and use the rest).

Second phase

You will need vegetable oil.

Third stage

You will need sugar, water, tomato paste, starch, vinegar essence.

Fourth stage

You will need sesame oil.

Recipe video

The following video shows how to prepare such a simple but very original dish “with a touch of exoticism.”

Pork in sweet and sour sauce. We prepare the famous dish as in a Chinese restaurant.

Video recipe for cooking pork in sweet and sour sauce. Soak the meat in starch, fry until golden brown, prepare a sweet and sour sauce, mix the fried meat with it and serve. Let's cook a famous Chinese dish at home! You will need: 800 g pork, starch - 5 tbsp. spoon, 1 tbsp. spoon of sesame oil, sugar - 5 tbsp. spoons, tomato paste - 2 tbsp. spoon, vinegar essence (70%) - 1 tbsp. spoon, salt - 1 teaspoon, vegetable oil. If anyone is too lazy to watch the video, a step-by-step photo of sweet and sour meat can be found here http://cookingman.ru/cooking-book/svinina-v-kislo-sladkom-souse.html

https://i.ytimg.com/vi/betzgNCiqZ4/sddefault.jpg

https://youtu.be/betzgNCiqZ4

2016-11-06T04:20:03.000Z

Pork in sweet and sour sauce in a slow cooker

If you like more original recipes and feel free to experiment, combining sweet fruits, sour sauce and the delicate taste of meat, then write down another recipe that requires a slow cooker.

This pork with pineapples and vegetables, cooked in sweet and sour sauce, will be the highlight of any holiday table. And while the “smart technology” is cooking, you can restore your beauty and choose your favorite dress.

• Cooking time: 20-30 minutes.
• Number of servings: 3-5.

Kitchen appliances and utensils

• Naturally, you will need a slow cooker.
• Also prepare a cutting board, knife, and spatula for stirring.

Required Ingredients

Step-by-step cooking recipe

Using a slow cooker, preparing such a dish is even simpler and easier than its classic version.

First stage

Prepare peppers (sweet and chili), onions, garlic, pineapples.

Second phase

You will need pork, starch, vegetable oil.

Third stage

Recipe video

To prepare this dish, watch the following video. It demonstrates the entire process in detail.

The best pork recipe in sweet and sour sauce from REDMOND!

Pork in sweet and sour sauce with pineapple is a well-known and extremely popular dish of Chinese cuisine, captivating with its unusual contrasting combination of sweet pineapple, moderately sour sauce and tender meat with spicy spices.

Try this fantastic dish with a delicious, subtle sweet and sour taste!

This dish is served in all Chinese restaurants. Why go to an expensive restaurant if you can easily cook pork in sweet and sour sauce yourself in the REDMOND multicooker?

Friends, we present to your attention a recipe for pork in a slow cooker, beloved by millions.

Bon appetit and have a wonderful mood!
_

This interesting and affordable pork recipe in a slow cooker is ideal for a romantic dinner by candlelight, a bright national-style party and a festive family dinner.
_

Ingredients:

■ Pork (fillet) – 200 g
■ Bell pepper – 100 g
■ Red onion – 100 g
■ Canned pineapple – 200 g
■ Chili pepper – 20 g
■ Corn starch – 10 g
■ Garlic – 10 g
■ Sesame seeds – 5 g
■ Vegetable oil – 70 ml
■ Sweet and sour sauce – 100 ml
■ Soy sauce – 50 ml
■ Five pepper mixture
_

Adviсe:
1) Pork in sweet and sour sauce goes perfectly with rice.
2) The dish should not be salted. It already contains salty soy sauce.
3) Dry the washed pork with a paper towel to remove excess moisture.
_

Pork in sweet and sour sauce with pineapple (Gulu Zhou) is a traditional Cantonese dish from southern China, which appeared in the 18th century during the reign of the sixth Manchu emperor of the Qing dynasty, Aixingyouro Hongli (Qianlong).

This original recipe for pork in sweet and sour sauce was further developed thanks to emigrants from China who opened their restaurants in their new homeland.
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https://i.ytimg.com/vi/87IY-ffepW8/sddefault.jpg

https://youtu.be/87IY-ffepW8

2015-10-14T15:28:09.000Z

What is added to this dish for taste?

• If you want to make this dish, don't be afraid to experiment with the sauce. Instead of water, you can add lingonberry juice; it gives a pleasant sourness. By the way, try doing and.
• It’s a good idea to pour a couple of spoons of soy sauce into the pan - this will add new flavors. By the way, using this recipe you can make a “dressing” for.
• Ginger root (fresh or pickled) and garlic will add piquancy to the taste and smell. They will be especially good in this case.

How to serve the dish

In principle, such meat is a hot dish in its own right, but you can serve it with fresh salads, chopped vegetables, and rice as a side dish. Drinks include table wine and juices.

• To prevent the meat from being too fatty, dry it in a paper towel after frying.
• Dilute the starch for the sauce with cold water.
• Try adding herbs to this dish when serving.

Other preparation and filling options

• You can choose vegetables for this dish according to your own taste. Try to give preference to those that contain a minimal amount of starch.
• For pork fried in this way, and is suitable.
• Canning enthusiasts can experiment with, which is closed for the winter.

This dish is really easy to prepare and yet has an amazing taste. Make sure of this by using my recipes. If you liked this dish, tell us about it in the comments.

Chinese food has always seemed to me like something completely impossible to reproduce at home. It turned out tasty, but not right. And finally I came across a real recipe, and I got one to one, just like in a restaurant, pork in sweet and sour sauce. Chinese cuisine turned out to be not only uncomplicated, but also very inexpensive! From a small piece of pork I had a hefty pan of ready-made food. When I calculated the cost of the products and compared them with the price of four restaurant servings, I experienced a feeling close to delight. The benefit came out ten times, no less! Once again I am convinced that we pay multiple prices for the most trivial inability to cook. It’s clear that I’m unlikely to ever order this kind of food again. I myself have cooked pork in sweet and sour sauce three times already. In one week. My husband asks for more and more, and I’m glad. This activity is easy and very enjoyable.

Ingredients:

• Pork – 400 grams,
• Soy sauce - 4 tablespoons,
• Fresh ginger root – 3 cm,
• Sugar – 1/2 teaspoon,
• Odorless vegetable oil for deep frying – 600-800 ml

• Egg white – 1 piece,
• Starch – 25-30 grams,
• Water – 6 tablespoons,

For the sweet and sour sauce:

• Sweet pepper of any color - 1 large,
• Onion – 1 medium size,
• Pineapples – 7 compote rings or 200 grams of fresh,
• Tomato paste – 2 tablespoons,
• Sugar – 1 heaped tablespoon

How to cook Chinese pork in sweet and sour sauce

1. Marinate the meat in ginger-soy sauce for at least an hour.

It is better to take lean pork for this dish, or cut off the fat from it. It is not at all necessary to worry about the aesthetics of the piece, since we will cut it small enough so that it has time to be completely deep-fried without burning the outside.

Place the meat in a large bowl and pour over the soy sauce. Finely grate the ginger - this will leave the hard fibers in your palm - there is no need to put them in the meat. Add a little sugar. Mix the meat and sauce with your hands until the mixture becomes uniform in color. Cover with a lid. In this form, the meat can stand in the refrigerator for at least 8 hours, but after an hour you can start frying it.

2. Deep-fry the meat in starch batter.

Starchy batter on egg whites is one of the main identifying marks by which we immediately distinguish “Chinese food.” Although I suspect that you, like me, had no idea about this before. It is done quite simply. Beat the egg white separated from the yolk into a large bowl. Diluted with water. And then starch is poured in there. It mixes easily with a fork, and even easier with a broom. There is no need to salt the batter - it will be soaked in the sweet and sour sauce.

The most difficult thing for me personally in cooking Chinese meat is always the moment of pouring a whole bottle of sunflower oil into the pan. I understand everything - butter costs three kopecks compared to the amounts we are used to paying for ready-made Chinese food, but so far the stereotype is stronger than me. It is convenient to deep-fry meat in the most ordinary Teflon frying pan. The heating is less than during regular frying, so the Teflon will not do anything. When the oil is hot, place the meat in the batter in portions so that it turns out in one layer. Keep in mind that the meat immediately falls to the bottom and, if you use cookware without a non-stick coating, tends to stick to it. So you need to pry it with a slotted spoon and stir it periodically. Cooking time for one serving is 10 minutes.

And then place the meat either on a paper towel or in a sieve to drain off excess oil.

3. Prepare sweet and sour sauce.

It's also a very simple sauce. And his trick is in the little things that are easy to do. You just need to know them. So, let's take a frying pan. Pour some oil on it. Peel and finely chop the ginger root (1-2 cm) and chili pepper (if you have it and if you like it). Place in oil and fry, stirring a couple of times. Wash the onions, peel and cut into large cubes. (Side size is approximately a centimeter). We do the same with sweet peppers and pineapples.

Put everything in the frying pan. Fry for 5-7 minutes, stirring. Add tomato paste, a tablespoon of sugar, mix, dilute with water. Stir and taste. My sauce was quite sour, so I didn't add vinegar to it.

Bring everything to a boil. Make a mash of half a teaspoon of starch and two tablespoons of water. Pour into boiling sauce, stir. The starch will react with boiling water and boil. The sauce will thicken immediately. There is no need to cook it further. Turn off the heat if you haven't cooked all the pork yet, otherwise the sauce may burn.

4. Mix fried pork with sauce.

When all the pork is ready, add it to the sauce, stir and heat over medium heat for two minutes.

All! Enjoy!

You can watch all the details of cooking in this video: