Make This Sweet and Sour Pork With Pineapple Recipe (2024)

FAQs

How is sweet and sour pork created? ›

The dish consists of deep-fried pork cut into bite-sized pieces and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce and additional ingredients including pineapple, green pepper (capsicum), and onion.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

This dish of deep-fried pork, often stir-fried with pineapple and bell peppers then covered in a brightly coloured sauce, is possibly one of the best-known Chinese dishes outside China. It is widely believed to be a Cantonese dish, and is called in the local dialect.

Sweet and sour Chinese dishes apply to only perhaps 3 or 4 menu dishes. But it is quite easy to make : just combine some vinegar, ketchup, sugar, pineapple juice and water. Add some cornstarch to thicken. Throw is some sliced bell pepper, pineapple bits, and onions.

Swap the pineapples for these instead: the sourness with vinegar and the sweetness with sugar. Vinegar is just as sour as pineapples but without the sweetness. That can be remedied by using sugar. Both are an easy and simple ingredient substitutes that you already have!

Sweet and sour pork is the most entry-level of Chinese dishes. Few people, young or old, can resist the combination of deep-fried cuts of meat cloaked with that enticingly tangy sauce. The origins of this dish, however, are a bit murky because there are several lines of evolution.

How do you make sweet and sour pork red? Restaurants often put a drop of red food coloring to brighten up the color of the dish. You can add this when mixing the sauce. If you don't mind a more natural color, the sauce will get its color from the ketchup and brown sugar.

First, make sure you're buying pork from the shoulder or belly. These pig parts have more fat, which means they'll be more flavorful. You should also look for bacon that has been cured with salt and sugar. This will give it a delicious salty-sweet flavor.

Lemon juice and vinegar are often used in marinades for meat for several reasons: Acid: Both lemon juice and vinegar contain acid, which helps to break down the muscle fibers in meat, making it more tender. This is especially helpful for tougher cuts of meat, such as flank steak or chicken thighs.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

What does baking soda do to pork? ›

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

Pineapple is mainly used in the form of juice to the marinade to tenderize the meat and add flavor. However, pineapple pulp in minced form can also be used for the same purpose.

Pineapples contain bromelian, an enzyme that breaks down the protein strands in meat, making it more tender. Papayas, which contain an enzyme called papain, perform a similar trick on meats. Either fruit can be pureed and used in a meat marinade.

Once again, we have a natural approach to solving a problem – in this case tenderizing meat. Pineapples produce a mixture of several enzymes that can be used to tenderize meats.

Sweet and sour pork (咕噜肉) sits among some of the most well-known Chinese dishes outside of China. It's widely believed to be a Cantonese dish, known colloquially as gú lóuh yuhk, which roughly translates to “ancient pork.”

There are a few sweet pork recipes out there but I've found the best one to be this near-perfect imitation of Cafe Rio's sweet pork. The key ingredients are (besides pork, of course) Coca-Cola, brown sugar, chilis, enchilada sauce, and spices. Accept no substitutions!

The sweet and sour pork in China is quite different from the American version, though. The takeout style is usually heavily battered, deep fried, and swamped in a pool of very sugary sauce. On the other hand, in the Chinese version the pork is cut into thin strips, lightly coated with a batter and fried until crispy.

Allergens Recipe may contain gluten, wheat, egg, groundnut and soybean.