BETTER THAN TAKEOUT - Sweet And Sour Pork Recipe (Central Style)
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There are many styles of sweet and sour pork in China such as South China Gu Lao Rou [咕咾肉], north Chinese style Guo Bao Rou [锅包肉], Fujian Style Cherry Pork [樱桃肉]. Today we are making Tang Cu Li Ji [糖醋里脊], translated as sweet and sour pork loin. It is actually from the center part of China. My mom is from the center of China so this is the style that I will normally eat at home. But I live in South China so Gu Lao Rou will be the choice when I go out to eat. Anyway, I think all kinds of sweet and sour pork are delicious. They have that nice balance of sweet and sour which is what makes me love about it. So let’s get started.
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Ingredients for the pork (Serve 2-3)
- 250 grams of pork tender
- 1 tbsp of soy sauce [Amazon Link:
- 1/4 tsp of baking soda
- 1/4 tsp of salt
- 1 egg
- 1/4 cup of all-purpose flour
- 3 tbsp of water
- 1/2 tsp of baking powder
- Enough oil to deep fry
Ingredients for the sweet and sour sauce
- 1/4 cup of ketchup
- 1/4 cup of water
- 1/4 cup of sugar
- 3 tbsp of vinegar
- Cornstarch water: 1 tbsp of cornstarch + 1 table of water
- 3/4 tsp of salt or to taste
- Some dried orange peel (can be switched with fresh orange peel or lemon zest) [Amazon Link:
INSTRUCTION
- You will need 250 grams of pork loin. This is what I usually do. Slice the pork into thick pieces. Then cut it into thick strips. Marinate it with 1 tbsp of soy sauce, 1/4 tsp of salt, and a 1/4 tsp of baking soda (Not baking powder, they are different). Give that a nice mix. If you want to add some black pepper, garlic powder, go ahead. I just want to keep it simple. Let that sit for 20 minutes so it has enough time for the baking soda to tenderize the pork.
- While waiting, we can make the batter. You will need 1/4 cup of all-purpose flour, 1 egg, 1/2 tsp of baking powder(not baking soda) and 3 tbsp of water. Mix it well.
- Put the pork into the batter. Mix it nicely. Make sure every piece of the pork is coated well. Let it sit for about 10 minutes.
- While waiting you can heat up the oil to 360 degrees Fahrenheit. [ 182 degrees Celsius]. Add the pork strips one by one. I usually put the pork as close as possible to the oil and then drop it in. In this way, the oil won’t splash everywhere.
- Once you can feel that one side is crispy. You can flip it over and fry the other side. Once both sides are done, take it out. Let it sit for a few minutes and we are going to double fry it. If you are serving guests, you can just let it sit there and double fry it right before serving. The second fry should take less than a minute and you can take it out. It should be beautifully golden brown.
- Now let me show you how to make the sweet and sour sauce. You should make this sauce in advance so you can mix it with the pork right after it is fried.
- You will need 1/4 cup of ketchup, 1/4 cup of sugar, 1/4 cup of water, 3 tbsp of vinegar, and 3/4 tsp of salt (or to taste). Besides that, I like to add some dried orange peels. If you don’t have it, you can use fresh ones or even some lemon zest.
- Stir the sauce on medium heat. Once it is bubbling, turn the heat to low, add Some cornstarch water. Make sure you are stirring the sauce while adding the starch water or else it will clump up. Keep cooking it on low heat until it feels sticky but still flowing easily.
- Pour the sauce all over the freshly fried pork. Give it a nice toss. Sprinkle some diced spring onion. Toasted sesame seed. Make sure you serve it immediately. This is a delicate dish. If you are like me playing around with the camera for pictures, you are not going to enjoy that nice crispiness.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
OTHER SWEET AND SOUR PORK RECIPES -
Northern Chinese Style Sweet and Sour Pork (锅包肉) -
Southern Chinese Style Sweet and Sour Pork (Gu Lao Rou / 咕咾肉):
Honey Garlic Pork Tenderloin
Pork tenderloin roasted with an incredible 5 ingredient Honey Garlic Sauce until sticky on the outside, and juicy on the inside!
Crispy Sweet and Sour Pork • Taste Show
Simply one of the best ways to cook pork tenderloin. The tenderloin slices are crispy on the outside and tender on the inside. Recipe:
Coated in the refreshing sweet and sour sauces, this pork tenderloin dish is best served with rice.
Called “锅包肉” in Chinese, this pork tenderloin dish originates from Northeast China and is a local favorite. Invented by Zheng Xingwen, a private chef for a Chinese official working in Harbin in late Qing dynasty, the sweet and sour flavor was devised to delight his Russian guests.
After the pork dish spread to nearby Liaoning region, Zheng Xingwen added ketchup in the stir frying process, and the dish tastes just as good, though locals in Harbin region still prefer the the original cooking method.
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Ingredients:
Pork tenderloin 400g
Salt
Yellow rice wine 1 tsp
Soy sauce
White pepper
Water 1 tsp
Soy sauce 1 tsp
Sugar 1 tbsp
Salt
Apple vinegar ½ tsp
Sweet black rice vinegar 1 tsp
Honey 1 cup
Potato starch 2 cups
Cornstarch ¾ cup
Water 1.25 cups
Chinese cooking wine
Ginger slices
Spring onion
Red bell pepper
Sesame oil ½ tsp
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Chinese Barbecue Pork (Char Siu) Recipe - How to Make Chinese-Style BBQ Pork
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Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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Super Easy Sticky Honey Pork 蜜汁排骨 The Perfect Chinese Recipe! Chinese Pork Recipe
As you know, we almost rarely cook on weekdays because of work. Usually we just dabao (get takeout) from the coffeeshops near our place and one of our favourite choices of dinner is economy rice or more fondly referred to as Cai Png in Hokkien. In case you didn't know what an Economy rice stall sells, think Panda Express-- the stall pre-cooked a good variety of dishes and customers can select any of these dishes to go with white rice. This sticky honey pork dish was inspired by one of the cai png stalls Roland usually patrons. They cooked this dish so well that I had to get Roland to cook it at home too.
Refer to the ingredient list below or go to our website here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 6
1st - marinate the pork for at least 2 hours
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600g of pork loin with bones
1.5 tablespoons of light soya sauce
1 tablespoon of Chinese white rice wine
1 tablespoon of oyster sauce
1/2 teaspoon of baking powder
A generous dash of white pepper
3 tablespoons of cornflour
2nd: Deep fry pork twice (1st fry over medium heat & 2nd fry over high heat)
3rd: Putt the dish together
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1/2 thumb size of ginger - julienne
4 cloves of garlic - chopped
1 cup of water
2 tablespoons of light soya sauce
2 tablespoons of honey
1 tablespoon of dark soya sauce
Add marinated pork
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Cast Iron Wok:
Low Sodium Light Soya Sauce:
Chinese rice wine:
Oyster Sauce:
Dark Soya Sauce:
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