Sweet and Sour Pork
I have to admit to loving all things sweet and sour. 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. 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.
Posted in Cooking |
Pear Sweet and Sour Sauce
I love sweet and sour sauce. I have made many versions over the years and have used different fruits in them. I decided to try to make sweet and sour sauce with a ripe pear. It worked out wonderfully. Even better than I expected, actually. The sweetness of the pear was a great addition to the sauce. It came out a rich, mahogany color and is full of flavor. I will make a double batch the next time. I have already enjoyed it with egg rolls. Thinking of making sweet and sour chicken next.
I try to be as exact in measuring as I can. I had a pretty big Bartlett pear, but use 2 small pears, if that is what you have. Any pear will work in this recipe- just be sure it is ripe. As the sauce cooks the pear pretty much falls apart and disappears into the sauce. I also used Sriracha sauce, which is hot, but not as hot as some other hot sauces. Depending on the brand you are using, you might want to add less. Then again, heat is a matter of personal preference. Spice it up according to your own taste. That is one of the perks of making it yourself.
When I make a sweet and sour sauce- I use Clear Gel, instead of traditional corn starch. It is modified cornstarch (non-waxy) and when you reheat the sauce, it will stay thick. Regular cornstarch will often thin out when reheated. Clear Gel is used in pie fillings and a lot of frozen foods and condiments. Often listed on the label as modified food starch. It looks just like regular cornstarch. I buy mine online or when I am in stores in Amish communities.
So here is the recipe for a sweet and sour sauce I will surely make again. Planning on making some to freeze, too.
Pear Sweet and Sour Sauce
1 large pear, (about 8 oz.) peeled and diced fine
½ c. cider vinegar
½ c. sugar
3 T. soy sauce
1 T. minced garlic
1 T. Sriracha sauce- or other hot sauce- add to suit your taste
2 t. grated ginger
3 T. water
2 T. cornstarch or Clear Gel*
2 t. sesame oil
In medium saucepan, combine all ingredients, except the water, cornstarch and sesame oil . Simmer mixture, covered about 5-7 minutes, or until pear becomes tender. Stir occasionally. Combine cornstarch with water and stir until smooth. Pour slowly into simmering pear sauce, stirring to prevent sticking. Sauce with thicken. Stir in sesame oil. Makes about 2 cups. Keeps in fridge for weeks.
* If you use a type of cornstarch called Clear Gel, you can reheat the sauce without it becoming runny. Clear Gel, also called modified food starch, or modified cornstarch, is available online and at some specialty food stores. I find it in Amish communities.
Sweet and Sour Pork
I have to admit to loving all things sweet and sour. 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. 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.
Pear Sweet and Sour Sauce
I love sweet and sour sauce. I have made many versions over the years and have used different fruits in them. I decided to try to make sweet and sour sauce with a ripe pear. It worked out wonderfully. Even better than I expected, actually. The sweetness of the pear was a great addition to the sauce. It came out a rich, mahogany color and is full of flavor. I will make a double batch the next time. I have already enjoyed it with egg rolls. Thinking of making sweet and sour chicken next.
I try to be as exact in measuring as I can. I had a pretty big Bartlett pear, but use 2 small pears, if that is what you have. Any pear will work in this recipe- just be sure it is ripe. As the sauce cooks the pear pretty much falls apart and disappears into the sauce. I also used Sriracha sauce, which is hot, but not as hot as some other hot sauces. Depending on the brand you are using, you might want to add less. Then again, heat is a matter of personal preference. Spice it up according to your own taste. That is one of the perks of making it yourself.
When I make a sweet and sour sauce- I use Clear Gel, instead of traditional corn starch. It is modified cornstarch (non-waxy) and when you reheat the sauce, it will stay thick. Regular cornstarch will often thin out when reheated. Clear Gel is used in pie fillings and a lot of frozen foods and condiments. Often listed on the label as modified food starch. It looks just like regular cornstarch. I buy mine online or when I am in stores in Amish communities.
So here is the recipe for a sweet and sour sauce I will surely make again. Planning on making some to freeze, too.
Pear Sweet and Sour Sauce
1 large pear, (about 8 oz.) peeled and diced fine
½ c. cider vinegar
½ c. sugar
3 T. soy sauce
1 T. minced garlic
1 T. Sriracha sauce- or other hot sauce- add to suit your taste
2 t. grated ginger
3 T. water
2 T. cornstarch or Clear Gel*
2 t. sesame oil
In medium saucepan, combine all ingredients, except the water, cornstarch and sesame oil . Simmer mixture, covered about 5-7 minutes, or until pear becomes tender. Stir occasionally. Combine cornstarch with water and stir until smooth. Pour slowly into simmering pear sauce, stirring to prevent sticking. Sauce with thicken. Stir in sesame oil. Makes about 2 cups. Keeps in fridge for weeks.
* If you use a type of cornstarch called Clear Gel, you can reheat the sauce without it becoming runny. Clear Gel, also called modified food starch, or modified cornstarch, is available online and at some specialty food stores. I find it in Amish communities.
Pear Sweet and Sour Sauce
I love sweet and sour sauce. I have made many versions over the years and have used different fruits in them. I decided to try to make sweet and sour sauce with a ripe pear. It worked out wonderfully. Even better than I expected, actually. The sweetness of the pear was a great addition to the sauce. It came out a rich, mahogany color and is full of flavor. I will make a double batch the next time. I have already enjoyed it with egg rolls. Thinking of making sweet and sour chicken next.
I try to be as exact in measuring as I can. I had a pretty big Bartlett pear, but use 2 small pears, if that is what you have. Any pear will work in this recipe- just be sure it is ripe. As the sauce cooks the pear pretty much falls apart and disappears into the sauce. I also used Sriracha sauce, which is hot, but not as hot as some other hot sauces. Depending on the brand you are using, you might want to add less. Then again, heat is a matter of personal preference. Spice it up according to your own taste. That is one of the perks of making it yourself.
When I make a sweet and sour sauce- I use Clear Gel, instead of traditional corn starch. It is modified cornstarch (non-waxy) and when you reheat the sauce, it will stay thick. Regular cornstarch will often thin out when reheated. Clear Gel is used in pie fillings and a lot of frozen foods and condiments. Often listed on the label as modified food starch. It looks just like regular cornstarch. I buy mine online or when I am in stores in Amish communities.
So here is the recipe for a sweet and sour sauce I will surely make again. Planning on making some to freeze, too.
Pear Sweet and Sour Sauce
1 large pear, (about 8 oz.) peeled and diced fine
½ c. cider vinegar
½ c. sugar
3 T. soy sauce
1 T. minced garlic
1 T. Sriracha sauce- or other hot sauce- add to suit your taste
2 t. grated ginger
3 T. water
2 T. cornstarch or Clear Gel*
2 t. sesame oil
In medium saucepan, combine all ingredients, except the water, cornstarch and sesame oil . Simmer mixture, covered about 5-7 minutes, or until pear becomes tender. Stir occasionally. Combine cornstarch with water and stir until smooth. Pour slowly into simmering pear sauce, stirring to prevent sticking. Sauce with thicken. Stir in sesame oil. Makes about 2 cups. Keeps in fridge for weeks.
* If you use a type of cornstarch called Clear Gel, you can reheat the sauce without it becoming runny. Clear Gel, also called modified food starch, or modified cornstarch, is available online and at some specialty food stores. I find it in Amish communities.
Pear Sweet and Sour Sauce
I love sweet and sour sauce. I have made many versions over the years and have used different fruits in them. I decided to try to make sweet and sour sauce with a ripe pear. It worked out wonderfully. Even better than I expected, actually. The sweetness of the pear was a great addition to the sauce. It came out a rich, mahogany color and is full of flavor. I will make a double batch the next time. I have already enjoyed it with egg rolls. Thinking of making sweet and sour chicken next.
I try to be as exact in measuring as I can. I had a pretty big Bartlett pear, but use 2 small pears, if that is what you have. Any pear will work in this recipe- just be sure it is ripe. As the sauce cooks the pear pretty much falls apart and disappears into the sauce. I also used Sriracha sauce, which is hot, but not as hot as some other hot sauces. Depending on the brand you are using, you might want to add less. Then again, heat is a matter of personal preference. Spice it up according to your own taste. That is one of the perks of making it yourself.
When I make a sweet and sour sauce- I use Clear Gel, instead of traditional corn starch. It is modified cornstarch (non-waxy) and when you reheat the sauce, it will stay thick. Regular cornstarch will often thin out when reheated. Clear Gel is used in pie fillings and a lot of frozen foods and condiments. Often listed on the label as modified food starch. It looks just like regular cornstarch. I buy mine online or when I am in stores in Amish communities.
So here is the recipe for a sweet and sour sauce I will surely make again. Planning on making some to freeze, too.
Pear Sweet and Sour Sauce
1 large pear, (about 8 oz.) peeled and diced fine
½ c. cider vinegar
½ c. sugar
3 T. soy sauce
1 T. minced garlic
1 T. Sriracha sauce- or other hot sauce- add to suit your taste
2 t. grated ginger
3 T. water
2 T. cornstarch or Clear Gel*
2 t. sesame oil
In medium saucepan, combine all ingredients, except the water, cornstarch and sesame oil . Simmer mixture, covered about 5-7 minutes, or until pear becomes tender. Stir occasionally. Combine cornstarch with water and stir until smooth. Pour slowly into simmering pear sauce, stirring to prevent sticking. Sauce with thicken. Stir in sesame oil. Makes about 2 cups. Keeps in fridge for weeks.
* If you use a type of cornstarch called Clear Gel, you can reheat the sauce without it becoming runny. Clear Gel, also called modified food starch, or modified cornstarch, is available online and at some specialty food stores. I find it in Amish communities.
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 Glazed Wings
Sweet and Sour Glazed Wings
Rumor has it that chicken wings are one of the most popular appetizers served on Super Bowl Sunday. If you want something different than Buffalo Style wings you might want to try them with a pineapple sweet and sour glaze. No matter who you are cheering for- your guests will cheer for these.
Sweet and Sour Glazed Chicken Wings
12 chicken wings
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 20 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Serves 3-4.
Sweet and Sour Chicken
Sweet and Sour Chicken
I have to admit to loving all things sweet and sour. Sometimes the color of commercial sweet and sour sauce is off putting to me. I like my own better. It’s not hard to make. With Chinese New Year here I seem to be making more Asian meals lately. I made this chicken for dinner the other day and made extra sauce to take to an Asian dinner last night.
Sweet and Sour Sauce
1/2 c. 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 from heat. Makes 1 1/2 c. Keeps in the fridge for a couple of weeks.
Sweet and Sour Pork or Chicken
1-2 lbs. boneless pork or chicken
1 egg
1 t. cornstarch
1/4 t. salt
1 t. soy sauce
Additional cornstarch for dredging
2 T. oil
1 medium onion, chopped
1 medium carrot, peeled and sliced thin
1 sweet green pepper, seeded and chopped
1 sweet red or yellow pepper, seeded and chopped
1 20 oz. can pineapple chunks, drained, reserving juice for sauce
1/2 c. almonds, optional
1 recipe sweet and sour sauce (see note)
Cut meat into cubes and place in bowl. Combine egg, 1-t. cornstarch, salt and soy sauce and pour over the meat, stirring to coat. Allow marinating at least 1 hour in fridge.
When ready to cook, heat 1T. oil in large skillet or wok. Sauté onions on high until tender. Add carrots and stir fry 3 minutes. Add peppers and sauté 3 minutes more. Remove to bowl and stir in pineapple. Dredge the meat in additional cornstarch and sauté in remaining oil until browned and when juices run clear when pierced with a fork.
Meanwhile, combine sauce ingredients in a saucepan and heat to boiling. Return vegetables to pan with meat and almonds, if adding, and add sauce to desired amount. There is usually extra sauce for a later use. Serve over rice, makes 4-6 servings.
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. You may also want to use only some of the sauce and save the rest for another use.
Sweet and Sour Sauce
