Tuesday, September 14, 2010
Sweet and Sour Pork
Okay so I know that most people have a phobia about cooking any sort of Asian cuisine but it's not that tough. As soon as you get a couple of items in your pantry from your local Asian supermarket you will be good to go. Now this is a good recipe for Sweet and Sour Sauce and can be used as a dipping sauce, a wing sauce or on meatballs. You can also substitute the pork for steak, chicken or tofu. Now the breading on this recipe isn't super thick but does an excellent job of sucking up the sauce. Seriously, it's super good I highly recommend it. Please email me if you have any questions. Enjoy everyone.
- 1 pound pork cut into 1 inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon white rice wine
- 1 teaspoon sesame oil
- 1 tablespoon corn starch
The Stir Fry
- 1/4 cup mochiko flour (found in the Asian section of your favorite supermarket)
- 2 red peppers sliced 1 inch thick then cut on the bias
- 1 onion sliced
- bunch of green onions cut on the bias
- 2 cups cubed pineapple or one 14 oz can drained
- Peanut oil for frying
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 4 teaspoons soy sauce
- 2 teaspoons red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoons vegetable oil
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons sherry
1. Combine all the ingredients for the marinade in a bowl with meat and marinade in fridge for one hour.
2. Combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil.
3. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds or until fragrant.
4. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes. Don't worry if it's super runny we are going to thicken it up on the next step.
5. In a bowl, dissolve the cornstarch in the sherry and make a slurry.
6. Add the slurry to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat and set aside.
5. Heat up your deep fryer to 350. If you don't have a deep fryer add 2 inches of peanut oil to the bottom of a wok over medium high heat. If oil starts to smoke turn it down.
6. Combine mochiko flour with the marinaded pork. Basically you are looking for all the pieces of meat to be covered in the flour.
7. When oil is heated shake off excess flour and fry in batches until the pork is golden brown. Remove from oil and set on paper towel aside.
8. Take wok and remove all but 1 tablespoon of oil and return to medium high heat. Add your pre-chopped veggies and saute for 5 minutes until they start to sweat.
9. Add the sauce and pork to the work and stir until sauce is covering everything.
10. Remove from heat, garnish with sesame seeds and serve over white or brown rice.
Posted by Christian and Kishelle Linenko at 6:34 PM