sweet and sour pork

Sweet and Sour Pork

Sweet and Sour Pork

For dinner with friends last night, I decided to make sweet and sour pork. It takes a bit of work- but it is worth the effort. I used a fresh pineapple, which I prefer, but canned pineapple could be used, too.

I have to admit to loving all things sweet and sour. You can buy sweet and sour sauce in most grocery stores, but I like my own better.

Make the sauce first, so you can just toss it over the pork and veggies when ready to serve.

The pork is cubed and marinated overnight in a mixture of soy sauce, cornstarch and an egg. The pork comes out very tender, when prepared this way. You could substitute cubed chicken, for the pork, if you prefer.

Sweet and Sour Pork

1-2 lbs. boneless pork

1 egg

1 t. cornstarch

2 t. soy sauce

Additional cornstarch for dredging

oil for frying

1 medium onion, chopped

1 sweet red or yellow pepper, seeded and chopped

2 cups peeled and cubed fresh pineapple,  or 1 can pineapple in juice, drained, reserving juice for sauce

Sweet and Sour Sauce, recipe follows

Chopped green onions

Cut meat into cubes and place in bowl. Combine egg, 1-t. cornstarch and soy sauce and pour over the meat, stirring to coat. Allow marinating at least 1 hour in fridge, but best if done the day before, or early in the day.

When ready to cook, heat  1-2 inches of oil in a medium sauce pan to 350 degrees. Dredge the pork in corn starch to coat. Set aside. Heat 1T. oil in large skillet or wok. In wok, sauté onions on high until tender. While you are cooking the onions and other vegetables, start cooking the cubed pork in the sauce pan in the 1-2 inches of hot oil. It will take several batches to cook the pork. As the pork cooks- it will take about three minutes per batch- remove the pork from the pan and drain on paper towels. Continue to cook the pork in batches while finishing the veggies and pineapple in the wok.  Add pepper to onion and sauté 3 minutes more. Add pineapple and cook until pineapple starts to brown a little. Add the cooked pork to the onion mixture. Then and some of the sweet and sour sauce and toss until coated. There is usually extra sauce for a later use. Serve over rice,  and top with some green onions. Makes 4-6 servings.

Sweet and Sour Sauce- see note

1/2 c. apple cider vinegar

1/2 c. sugar

1/2 c. pineapple juice

3 T. ketchup

2 T. soy sauce

2 T. cornstarch

1 t. dried minced garlic

1-t. fresh grated ginger

Hot pepper flakes to taste

In saucepan combine all ingredients. Cook over medium heat, stirring as mixture gets hot, until sauce begins to bubble. It will also get much clearer. Boil gently 1 minute, stirring constantly before removing  You may also want to use only some of the sauce and save the rest for another use.from heat. Makes 1 1/2 c. Keeps in the fridge for a couple of weeks.

Note: If you make the sweet and sour sauce ahead of time it will get runny when reheated if made with regular cornstarch. Either use modified cornstarch (Clear Gel ) or make sauce just before using.

Sweet and Sour Pork

Sweet and Sour Pork

For  dinner with a friend the other night, I decided to make sweet and sour pork. It takes a bit of work- but it is worth the effort. I used a fresh pineapple, which I prefer, but canned could be used, too.

I have to admit to loving all things sweet and sour. You can buy sweet and sour sauce in most grocery stores, but I like my own better.

Make the sauce first, so you can just toss it over the pork and veggies when ready to serve.

The pork is cubed and marinated overnight in a mixture of soy sauce, cornstarch and an egg. The pork comes out very tender, when prepared this way. You could substitute cubed chicken, for the pork, if you prefer.

 

Sweet and Sour Pork

1-2 lbs. boneless pork

1 egg

1 t. cornstarch

2 t. soy sauce

Additional cornstarch for dredging

oil for frying

1 medium onion, chopped

1 sweet red or yellow pepper, seeded and chopped

2 cups peeled and cubed fresh pineapple,  or 1 can pineapple in juice, drained, reserving juice for sauce

Sweet and Sour Sauce, recipe follows

Chopped green onions

Cut meat into cubes and place in bowl. Combine egg, 1-t. cornstarch and soy sauce and pour over the meat, stirring to coat. Allow marinating at least 1 hour in fridge, but best if done the day before, or early in the day.

When ready to cook, heat  1-2 inches of oil in a medium sauce pan to 350 degrees. Dredge the pork in corn starch to coat. Set aside. Heat 1T. oil in large skillet or wok. In wok, sauté onions on high until tender. While you are cooking the onions and other vegetables, start cooking the cubed pork in the sauce pan in the 1-2 inches of hot oil. It will take several batches to cook the pork. As the pork cooks- it will take about three minutes per batch- remove the pork from the pan and drain on paper towels. Continue to cook the pork in batches while finishing the veggies and pineapple in the wok.  Add pepper to onion and sauté 3 minutes more. Add pineapple and cook until pineapple starts to brown a little. Add the cooked pork to the onion mixture. Then and some of the sweet and sour sauce and toss until coated. There is usually extra sauce for a later use. Serve over rice,  and top with some green onions. Makes 4-6 servings.

Sweet and Sour Sauce- see note

1/2 c. apple cider vinegar

1/2 c. sugar

1/2 c. pineapple juice

3 T. ketchup

2 T. soy sauce

2 T. cornstarch

1 t. dried minced garlic

1-t. fresh grated ginger

Hot pepper flakes to taste

In saucepan combine all ingredients. Cook over medium heat, stirring as mixture gets hot, until sauce begins to bubble. It will also get much clearer. Boil gently 1 minute, stirring constantly before removing  You may also want to use only some of the sauce and save the rest for another use.from heat. Makes 1 1/2 c. Keeps in the fridge for a couple of weeks.

Note: If you make the sweet and sour sauce ahead of time it will get runny when reheated if made with regular cornstarch. Either use modified cornstarch (Clear Gel ) or make sauce just before using.

 

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