Slimmers stop reading now: though you can find recipes, like that from Ching He Huang, which simply stir-fry the meat, this is not health food – most sweet and sour pork is deep-fried, often doubly so, to make it “very crisp”, as Solomon puts it. I don’t think you need to add any sugar at this point, because the sauce will be sweet anyway, but testers do enjoy the warmth of Chinese five spice in the recipe in Charmaine Solomon’s Complete Asian Cookbook. Loin might not need much in the way of tenderising, but a brief marinade will always add flavour we particularly like the garlicky soy mixture used by Amy and Julie Zhang in their Dumpling Sisters Cookbook. Chunks seem only appropriate for chicken, but I can’t explain why.” Having chewed my way through the great Ken Hom’s mighty 5cm cubes of fatty pork neck, I can explain why: chicken is a softer meat, pork has more heft to it. Some of my testers find them a bit fiddly, however, so I’m going to stick with loin, though I would urge anyone who doesn’t mind getting up close and personal with some bones to give them a try (get your butcher to chop them up first they’re pretty hard on the old cleaver).Ĭut the meat nice and small Anglo-Chinese food writer Lizzie Mabbott muses: “I would go with pork shoulder strips. To my surprise, however, the spare ribs used in Kei Lum and Diora Fong Chan’s China: The Cookbook work much better, the meat remaining soft and juicy, while the bony bits are little more than vehicles for batter. At most restaurants nowadays, you’ll see this with lean meat, though, and we do prefer it here.” I’m inclined to agree: the edge of the fat on the pork belly used by Yan-Kit So in her Classic Chinese Cookbook goes deliciously crisp in the fryer, but the rest becomes annoyingly chewy belly is a cut better slow cooked. Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.Though it can be tailored to just about any protein you like, I think the juicy texture of pork works particularly well in this dish and, according to YouTubers Steph and Chris of Chinese Cooking Demystified, “older variants… use pork belly instead of loin. Here's how to submit your recipes to 30Seconds. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links. Cook until sauce thickens, about 2 minutes. Add the pork and cook until golden brown and almost cooked through, about 3 to 4 minutes. Heat the remaining 2 tablespoons of oil in the skillet.Add the red bell pepper, pineapple, onion and garlic. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.To make the sauce, combine all the ingredients.Sprinkle the cornstarch over and toss to coat. 1 cup pineapple chunks (drain if using canned pineapple).1 1/2 pounds boneless pork loin, cut into bite-sized pieces.A crispy egg roll wouldn't hurt anything either. Serve this easy sweet and sour pork recipe over rice or rice noodles or with a side of fried rice. Instead of making sweet and sour chicken, why not try something new with this easy sweet and sour pork recipe? Crispy pork is quickly stir-fried with onion, sweet peppers, garlic, pineapple and a sweet (and sour!) sauce.
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