Best 7 Cantonese Sweet And Sour Pork Recipes

SWEET AND SOUR PORK (SOUTHERN CHINESE STYLE)

Steps:

• Cut the pork into half inch cubes. Marinate it with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Let it sit over night.
• Whisk 2 eggs, and have some plain flour ready.
• Dip the pork in the egg and then coat it with flour. Do this process twice so the flour layer is thicker. - Heat the oil to 350 degrees Fahrenheit [ 176 degrees Celsius]. Deep fry your pork twice. By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.
• Set it aside. Let's make the sweet and sour sauce: 1/4 cup of ketchup, 1/4 cup of vinegar, 1/4 cup of sugar, 1/4 cup of water, 2 tbsp of plum sauce, 1 tbsp of corn starch and 3/4 tsp of salt (or to taste).
• Cook it on medium heat. Keep stirring it in case it sticks to the bottom. Once it is bubbling, turn the heat to low, just let it cook until it feels sticky but still flowing easily.
• Now, let's stir fry all the vegetables. Heat up your wok.Add in 1 tbsp of oil, put in 1 tbsp of garlic, let it become fragrant.
• Add in the colorful bell peppers and pineapple. Stir it for around 3 minutes and then add in the pork and sauce. Coat it nicely.
• You are done. You can serve this with rice.

CANTONESE SWEET-AND-SOUR PORK

Steps:

• In a large bowl, combine the first 8 ingredients; set aside., In a large skillet, brown pork in oil in batches. Transfer to a 3- or 4-qt. slow cooker. Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender., Add pineapple; cover and cook 30 minutes longer or until heated through. Serve with rice.

CANTONESE SWEET AND SOUR PORK

Steps:

• Fill a saucecpan with water and bring to a boil.
• Add the pork and boil until it changes color.
• Drain the pork and pat dry.
• Set aside.
• Mix together the salt, pepper, 5 spice powder, sherry, egg and cornstarch.
• Add the pork and toss to coat well.
• Heat the oil to 350 degrees.
• Deep fry the pork until brown.
• Drain.
• Heat 2 T of oil in a Wok over high heat.
• Add the garlic, onion, peppers and stir fry for 2 minutes, stirring constantly.
• Reduce the heat to medium high and stir in the pineapple juice, vinegar, sugar and ketchup.
• Cook, stirring until thick.
• Add the pineapple and stir to heated through.
• Add the pork and serve hot with pineapple wedges for garnish.

CANTONESE PORK

Steps:

• Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
• Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
• Serve over hot cooked rice.

AIR FRYER CHINESE SWEET AND SOUR PORK

Steps:

• Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Spray the basket of the air fryer with cooking spray. Place pork in the basket of the air fryer and spray top of pork with cooking spray.
• Cook for 10 minutes. Shake the basket and cook pork until desired crispness, about 10 minutes more.
• While the pork is cooking, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium-high heat. Whisk constantly until sugar is dissolved and mixture comes to a boil. Reduce heat to low and keep sauce warm until ready to use.
• Transfer pork to a bowl. Pour sauce on top of the pork and toss to coat.

SWEET AND SOUR PORK

Steps:

• Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.
• Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.
• Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.
• In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for crab rangoon.)
• Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.
• In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.
• Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.
• Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.

SWEET & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.