How To make Freezer Sweet and Sour Pork
1/4 cup flour
2 teaspoons ginger
1 pound pork cut into strips
1/4 cup oil
***SAUCE*** 1/4 cup vinegar
1/4 cup soy sauce
1 1/2 teaspoons Worcestershire sauce
1/3 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
****** 1 can pineapple chunks
1 small green pepper
1 can bean sprouts
1 can sliced water chestnuts
1 tablespoon chili sauce
cooked rice
Mix together flour, ginger, pork and oil. Brown slowly, stirring to brownevenly . Mix together sauce ingredients add to meat mixture and cook till done. Add pi neapple, green pepper, bean sprouts, water chestnuts, and chili sauce. Then hea t. Serve with 2 1/2 to 3 1/2 cups cooked rice.
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How To make Freezer Sweet and Sour Pork's Videos
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Sweet and Sour Pork (Tangsuyuk: 탕수육)
Tangsuyuk is a Korean-Chinese crunchy dish that consists of pieces of fried pork coated in a jelly-like sweet and sour sauce filled with colorful fruits and vegetables.
This was always my #1 favorite dish when I was young!
Full recipe:
Sweet And Sour Chicken By Masterchef • Taste Show
Get the recipe:
Sweet and Sour Chicken a favorite of many now accessible homemade when you have a little time. The chicken is crunchy fried in the tasty dough and coated in the delightful sweet and sour sauce, it is a perfect quick dinner for the whole family.
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SWEET & SOUR PORK Stir-Fry Recipe | Wok With Me
Panda Express and PF Changs don't have anything on this recipe!!! Edit: Had to remove the copyrighted intro music.
Serving Size = 4 Foodies
Ingredients:
- 1.5 to 2 lb pork butt/shoulder (we used 4 lb in the video) or your cut of choice
- 1-1.5 bell peppers
- ½ onion
- ½ cup pineapple
- Neutral-flavored cooking oil (e.g. canola, vegetable or peanut oil)
Pork Marinade:
- 1.5 tbsp soy sauce
- 1.5 tbsp shaoxing rice wine
- 1 tbsp white pepper
- 1 tbsp chicken bouillon powder
- 2 tbsp cornstarch
- 1.5 tbsp sesame oil
- 1 cup cornstarch
Sweet and Sour Sauce:
- 1 tbsp minced garlic
- ¼ cup chicken stock or water
- ¼ cup soy sauce
- 1/3 cup ketchup
- ¼ cup vinegar
- ¼ cup sugar
- 2 tbsp hoisin sauce
- Slurry (1 tbsp cornstarch to 2 tbsp water)
Steps:
1) Cut your pork into cubes.
2) Halve, core & seed the bell peppers. Cut them into bite-sized pieces.
3) Halve & peel an onion. Cut it into bite-sized pieces.
4) Mince garlic.
5) Peel, halve and core a pineapple. Cut it into bite-sized pieces.
6) Marinade your pork with soy sauce, shaoxing rice wine, chicken bouillon powder, white pepper, sesame oil and cornstarch. Add additional cornstarch and mix until the pork looks like powdered donuts.
7) Deep fry your pork in hot oil. Don't overcrowd the fryer with too many pieces or it will lower the oil's temperature causing sticking and a mushy fried texture.
8) Break apart any chicken sticking together.
9) When the fried chicken starts floating and popping (juices leaving the chicken and reacting with the oil), they are reaching doneness. Take one out and cut it open to check for doneness if needed.
8) Remove and set aside.
9) Add oil to a hot wok/pan.
10) Stir-fry bell peppers and onions.
11) Add minced garlic.
12) Add chicken stock or water. This will serve as the base of the sauce.
13) Add soy sauce , vinegar, sugar, ketchup and hoisin sauce. Mix upon adding each seasoning.
14) Add slurry to thicken the sauce. The amount you add is dependent on how thick you'd like the sauce. The ratio to make a slurry is 1 tbsp cornstarch to 2 tbsp water.
15) Let the sauce reduce to your liking. Adjust seasonings to taste.
16) Add the cooked pork. Mix/toss everything.
17) Add the pineapple. Don't overcook them if you want them plump and juicy!
18) Enjoy with some freshly steamed rice! Don't forget to like, comment , share and subscribe for more recipes! Thanks for watching!
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SWEET AND SOUR PORK (no frying) - Shop & Cook!
If a Thai food novice bought my cookbook and tried to cook from it, what would the experience be like? In this video I tried to simulate the experience starting all the way from selecting recipe and shopping. I chose sweet and sour pork as the recipe, and this Thai version is lighter, healthier and involves no deep frying!
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WRITTEN RECIPE:
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MY KITCHEN TOOLS & INGREDIENTS:
00:00 Introduction
00:47 Choosing a beginner-friendly Thai recipe
01:45 Shopping
03:50 Prepping for sweet and sour pork
05:13 Cooking sweet and sour pork
08:02 Tasting and final thoughts
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
How to Make Chinese Sweet and Sour Pork Ribs (糖醋排骨)
See full recipe here:
Sweet and sour is always a perfect combination when it comes to food in general. This delicious dish is surprisingly simple and easy to make. No deep-frying needed. It was one of my favorite comfort foods when I was a child. I couldn't stop once I started eating it and always licked the bowl at the end. Now I am a mom of two boys. It's my turn to make this dish memorable for my kids. They love it! If you try it, you will definitely want to make it again the next day!
Most regular grocery stores don't cut the pork ribs across the bones which is the baby back ribs, like the video showed above. In most Asian markets, they either cut it across the bones or into pieces that are ready to cook. Cutting into pieces is easier for stir-fry. When choosing the pork ribs, I usually pick the skinny bones. It not only quickly absorbs the flavors from the sauce, but also shortens cooking time for the ribs to be tender.
Ingredients:
500 g Pork Ribs
1 tablespoon Shaoxing Rice Wine
2 tablespoons soy sauce
3 tablespoons Sugar or Rock Sugar
4 tablespoons Rice Vinegar
1 Star Anise
1 tablespoon Dark Soy Sauce
Salt to Taste
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