Recipes for "sweet and sour pork"

Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.

In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.

Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.

Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.

Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.

Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.

Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.

Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.

Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.

Meanwhile, preheat the air fryer 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.

Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.

Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.

Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.

To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.

Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.

Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).

Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.

Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.

Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.

Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.

Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

Place pork in a bowl, season with Chinese five-spice powder and mix well.

Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.

Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.

In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.

Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.

Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.

Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.

Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.

Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.

Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

Place cabbage in a medium saucepan. Add water and salt and bring to a boil. Stir in brown sugar and caraway seeds; cook until cabbage is tender, about 12 minutes. Drain.

Toss cabbage with vinegar and butter in a medium bowl until thoroughly coated.

Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add onion and carrots; stir-fry over high heat, about 2 minutes.

Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.

Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

Gather all ingredients.

Mix sugar, flour, salt, pepper, and mustard in a bowl.

Stir in water, soy sauce, and vinegar.

Place ribs in a pot with enough water to cover.

Bring to a boil, cook for 10 minutes, and drain.

Heat oil in a large skillet over medium heat. Brown ribs on all sides.

Mix in sauce mixture.

Bring to a boil, reduce heat to low, and simmer for 30 minutes.

Mix in garlic and continue cooking for 15 minutes, or to desired doneness.

Pat chops dry with a paper towel, they'll brown better. Sprinkle with salt and pepper.

Heat a large, stick-free skillet on medium high heat. Lightly brown the pork chops on both sides, for a minute or two each.

While the chops are browning, mix the red jelly with the mustard.

Once the chops are browned, reduce the heat of the pan to low. Dollop the sauce over the chops. Cover the pan. Cook for 5-10 minutes or until the pork is just cooked through (thick cuts may take longer).

Remove the pork chops from the pan. Add vinegar to the pan. Increase the heat to high and boil down the sauce, scraping up any browned bits from the bottom of the pan. Add any juices that have come out of the chops while they've been sitting back to the pan.

Serve the pork chops with the sauce spooned over them.