Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet and sour pork. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Sweet and Sour Pork is an iconic Chinese recipe and classic Cantonese dish. Called "咕嚕肉" or "goo lou yok" in Cantonese dialect, this recipe is very pleasing to the palate because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice. Sweet and sour pork is arguably one of the most popular Chinese dishes in the United States, but as with most classic dishes, it's difficult to find a go-to recipe.
Sweet and sour pork is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Sweet and sour pork is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sweet and sour pork using 18 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Sweet and sour pork:
- Prepare 600 g pork shoulder steaks
- Take 2 tsp salt
- Make ready 3 tbsp brandy
- Prepare 1 green pepper
- Prepare 3 spring onions
- Prepare 100 g bamboo shoots
- Take 2 free range eggs
- Get 2 tablespoons cornflour
- Prepare 6 tablespoons sieved plain white flour
- Prepare 200 ml pure vegetable oil
- Get Sauce
- Take 3 tbsp white vinegar
- Take 3 tbsp caster sugar
- Make ready 1 teaspoon salt
- Prepare 1 tbsp tomato purée
- Take 1 tbsp light soy sauce
- Take 1 tbsp cornflour
- Get 1 tsp sesame seed oil
The pork pieces are doused in a thick, spoon-coating sauce with a constant pull between sweet and sour. Place the corn flour in a. Making sweet and sour sauce is easier than you think. It is composed of sugar, vinegar, and ketchup.
Instructions to make Sweet and sour pork:
- Discard the large pieces of fat from the pork steaks. Cut the remaining meat into bitesize chunks.
- Place the brandy and the salt into a container. Add the pork pieces and stir or shake well. Leave to stand for 15 minutes. This will help to flavour and tenderise the pork.
- While you're waiting for the pork to marinade you should begin making the sauce. Measure out all the sauce ingredients in a large jug and mix really well. You can taste test it at this point. The sugar and vinegar should balance each other out. #previewflavour
- Cut the green pepper into similar sized chunks as the pork. You can use any colour pepper. Green is just a nice contrasting colour for this dish.
- Roughly chop the spring onions into 1 cm chunks.
- Measure out your bamboo shoots. I've made this dish numerous times without the shoots so if they're hard to get in your area don't worry. It will still be amazing without them. Mine came from a local supermarket (Tesco UK).
- Break the two free range eggs into your marinated pork and add the cornflour. Mix well.
- Measure out your sieved plain white flour into a shallow bowl.
- Now take each piece of eggy pork and coat in plain white flour. Then set aside onto a plate. If you run out of plain white flour just sieve out some more.
- I like to split my flour coated pork into batches ready for frying. Discard the left over egg.
- Add the vegetable oil to a wok. Heat over a medium flame.
- Now start shallow frying your pork for 3 minutes per batch. It should turn golden brown, fry all sides evenly. A metal perforated spoon is extremely helpful during this step.
- Line a shallow bowl with paper towels. After each batch of pork has finished cooking transfer to this bowl. The paper will help soak up some of the excess fat and keep things nice and crispy.
- Discard the oil used during the shallow frying. Be very careful with this oil it will be extremely hot. Clean the wok and add some fresh vegetable oil.
- Re-fry the meat with the bamboo shoots for 2 minutes.
- Remove the paper from your shallow bowl and transfer the fried meat and bamboo shoots back into it.
- In your now empty wok add a tiny bit more vegetable oil and fry the green peppers for 2 minutes.
- Add the spring onions to the peppers and continue to fry for 1 minute.
- Give the sauce a thorough stir and add into the wok. Cook and stir until it thickens. Keep the sauce moving otherwise the cornflour will go lumpy.
- Add the fried pork and bamboo shoots back into the wok combine everything well.
- Serve hot with rice. I recommend egg / special fried rice as a good accompaniment. Enjoy!
Heat a separate pan then pour-in the sweet and sour sauce ingredients. Sweet and sour pork doesn't need an introduction. It's an internationally famous dish and most cultures have a different spin on it, which I think is absolutely fantastic! Koreans have Tangsuyuk, Japanese have Subuta, the Caribbeans also have their version as well - and I'm sure there are plenty. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois.
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