To make the classic sauce, we combine pineapple juice, honey, rice vinegar, and tomato paste. To transform this beloved dish into a version lower in sugar, sodium, and calories - our version has 300 calories, 13 grams of sugar, and 322 mg of sodium per serving - we replace battered and fried pork with succulent cubes of lean pork loin and marinated them in a combination of soy sauce and fresh ginger.
It can be used in a stir fry with vegetables, as the topping on noodle soup, or as one of the ingredients in hot and sour soup.Craving Chinese food? Toss those takeout menus aside and make this healthy Sweet and Sour Pork.Īll it takes is a little bit of prep, a quick marinade, and about 13 minutes of cooking - which means it’ll probably be on your table faster than you can get to the restaurant and back!īonus: This recipe also works for Sweet and Sour Chicken if you make it using boneless, skinless chicken breasts. It is perfect as an appetizer, the main course, or as a snack. You won’t be disappointed! How do you serve this sweet and sour pork? You can taste the tangy and sweet flavor throughout the entire bite. In this recipe, the pork is marinated directly in the sweet, sour sauce and five-spice powder and then coated with batter and deep-fried. sweet and sour pork FAQ: What is the difference between this recipe and the usual sweet and sour pork?įor the usual sweet and sour pork, the pork pieces are deep fried and then coated in the sweet and sour sauce.This recipe is great for batch cooking and freezing in small portions.They taste great when stir-fried with tomato and baby leeks.If it is for stir fry, use only cornstarch or sweet potato (Kumara) powder for the silky texture.You can increase the flour ratio for more crunchiness. This ratio of cornstarch to flour is 2:1.The ratio of vinegar to soy sauce and sugar is 2:1:1.
Before adding in the cornstarch and flour, drain out some of the marinade sauce so the batter will be semi-dry.You can use balsamic vinegar to replace Chinese dark vinegar. We usually use the yellow label one called ZhenJiang vinegar. Chinese dark vinegar: Several varieties of Chinese black vinegar are available on the market, which vary in color and flavor.If you don’t want so much fat in your dish, simply use pork tenderloin. Pork: P ork scotch is an excellent choice as the meat will stay nice and moist during deep frying.(optional) Ingredients for sweet and sour pork: sweet and sour pork ingredients Stir-frying with any vegetables you like.Or double deep frying for extra crispiness. Deep frying: Deep fry the pork until crispy.Coating: coat the marinated pork with the mixture of cornstarch and flour.
Marinating: Marinate the pork pieces in a sauce made of Chinese dark vinegar, soy sauce, sugar, rice wine, and five-spice powder to create a unique burst of flavor on each bite.It is a popular local dish, especially around the Chinese new year. This authentic Chinese recipe is my mum’s recipe from her hometown of Quan Zhou. There are many variations of sweet and sour pork. Sweet and sour pork is a classic Chinese dish that has gained popularity around the world for its balance of sweet and tangy flavors. Jump to Recipe Print Recipe sweet and sour pork sweet and sour pork sweet and sour pork
0 kommentar(er)
