Sweet and sour pork

Sweet and sour pork

Sweet and Sour Pork is a typical dish of Chinese cuisine, in particular of Cantonese cuisine, of the current region of Guangdong, a coastal region of southern China, these are pork bites, kneaded and fried, which are subsequently combined with a thick sweet and sour sauce and sauté in the wok together with peppers, spring onions and pineapple cubes.

In this recipe, pork nuggets are first marinated with soy sauce and rice vinegar, which you can easily replace with apple vinegar, then dip in a very light batter and finally fried; in this way you will get crunchy bites on the outside and juicy and tender on the inside.

Be careful when choosing the pork cut to be used for this preparation, it must be fillet or shoulder, in order to obtain pieces that will remain tender in cooking and in any case with little fat.

The sweet and sour sauce for its part is very simple to prepare, however, it is a question of respecting the right doses so as to obtain a pleasant balance between the sugar sweet and the sour vinegar and tomato, peppers, spring onions and pineapples help create a further range of contrasts on the plate, the vegetables are in fact only briefly sautéed in the wok, so as to maintain a pleasant crunchy consistency.

We have chosen to accompany the sweet and sour pork with steamed jasmine rice, but you can also use basmati: steaming lends itself well, fat-free cooking that makes rice “white” a perfect accompaniment for a dish rich like this.

sweet-and-sour-pork-recipe

DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

 600 g fillet pork
 1 red pepper
 1 yellow pepper
 4 pineapple slices
 2 spring onions

 

 

Ingredients

 600 g fillet pork
 1 red pepper
 1 yellow pepper
 4 pineapple slices
 2 spring onions

Directions

Sweet and sour pork

For marinating pork tenderloin

 2 tbsp Soy Sauce
 1 tbsp Corn starch
 1 tbsp rice vinegar

 

Ingredients

 2 tbsp Soy Sauce
 1 tbsp Corn starch
 1 tbsp rice vinegar

Directions

For marinating pork tenderloin

For the batter

 120 g Flour 0
 30 g Corn starch
 1 tsp Baking soda
 120 ml Natural ice water
 20 ml Extra Virgin Olive Oil
 1 Pinch of salt

 

Ingredients

 120 g Flour 0
 30 g Corn starch
 1 tsp Baking soda
 120 ml Natural ice water
 20 ml Extra Virgin Olive Oil
 1 Pinch of salt

Directions

For the batte

For the sweet and sour sauce

 80 g Tomato Concentrate
 30 g Ketchup
 2 tsp Rice vinegar
 2 tbsp Soy Sauce
 20 g Cane sugar
 130 ml water
 2 tsp Corn starch
 2 tbsp Extra virgin olive oil

 

Ingredients

 80 g Tomato Concentrate
 30 g Ketchup
 2 tsp Rice vinegar
 2 tbsp Soy Sauce
 20 g Cane sugar
 130 ml water
 2 tsp Corn starch
 2 tbsp Extra virgin olive oil

Directions

For the sweet and sour sauce

Preparation

1

For prepare the sweet and sour pork recipe, combine all the ingredients in a bowl, mix them carefully so that no lumps are created, then cover the bowl with plastic wrap and set it aside until the last moment.

2

Cut the pork into small pieces of about 1 cm (see the notes for cutting pork tenderloin), then put the morsels in a bowl to marinate with corn starch, rice vinegar and soy sauce for about 60 minutes at room temperature .

3

Add all the ingredients in a bowl and mix them well so that no lumps form.

4

Dip the pork nuggets inside and mix them so that the batter adheres to each single piece.

5

Heat 3/4 tablespoons of oil in the wok and fry the kneaded pork nuggets, using a fork to separate the pieces of meat.

6

At the end of the frying, the batter must be beautiful crisp and golden, while the pork inside must be soft, juicy but still well cooked.

7

When the pork is ready and golden, remove the morsels from the wok and dab them with excess oil with a sheet of paper towels.

8

Wash and cut the peppers and spring onions “in morsels”, mash a clove of garlic and dice the pineapple.

9

In a pan or in a clean wok, heat two tablespoons of oil with the crushed clove of garlic, add the peppers and spring onions and sauté them for 5/6 minutes – they must remain quite crispy.

10

Finally add the pineapple and sweet and sour sauce.

11

When the sauce has thickened, becoming a consistency similar to that of fluid honey, dip the fried pork bites into the wok, mix briefly with the other ingredients, then turn off the heat and serve with steamed white rice.

 

Ingredients

Directions

1

For prepare the sweet and sour pork recipe, combine all the ingredients in a bowl, mix them carefully so that no lumps are created, then cover the bowl with plastic wrap and set it aside until the last moment.

2

Cut the pork into small pieces of about 1 cm (see the notes for cutting pork tenderloin), then put the morsels in a bowl to marinate with corn starch, rice vinegar and soy sauce for about 60 minutes at room temperature .

3

Add all the ingredients in a bowl and mix them well so that no lumps form.

4

Dip the pork nuggets inside and mix them so that the batter adheres to each single piece.

5

Heat 3/4 tablespoons of oil in the wok and fry the kneaded pork nuggets, using a fork to separate the pieces of meat.

6

At the end of the frying, the batter must be beautiful crisp and golden, while the pork inside must be soft, juicy but still well cooked.

7

When the pork is ready and golden, remove the morsels from the wok and dab them with excess oil with a sheet of paper towels.

8

Wash and cut the peppers and spring onions “in morsels”, mash a clove of garlic and dice the pineapple.

9

In a pan or in a clean wok, heat two tablespoons of oil with the crushed clove of garlic, add the peppers and spring onions and sauté them for 5/6 minutes – they must remain quite crispy.

10

Finally add the pineapple and sweet and sour sauce.

11

When the sauce has thickened, becoming a consistency similar to that of fluid honey, dip the fried pork bites into the wok, mix briefly with the other ingredients, then turn off the heat and serve with steamed white rice.

pork-and-sour-bowls-bowls