Can somebody give me Chinese recipe of "SWEET AND SOUR PORK", please?

How to make Chinese Sweet and Sour Pork



Things You鈥檒l Need:



500 gm pork tenderloin

1 tbs cornstarch

1 small fresh ginger - sliced

1 tin of pineapple chunks

1 green pepper - cored %26amp; seeded

1 tbs white sugar

2 tbs vinegar

1 tbs soy sauce

2 tbs tomato paste



Step 1:

Cut the tenderloin into bite sized pieces.



Step 2:

In a bowl, place pieces and mix with cornstarch.



Step 3:

Heat oil in deep pan and fry meat until golden brown. Drain off excess oil and set aside.



Step 4:

In a wok, heat oil then stir-fry the ginger slices



Step 5:

Make a sauce from the sugar, vinegar, soy sauce, green pepper, pinapple (or beet, for cool colour) juice and tomato paste and mix well.



Step 6:

In the same pan, add meat and pineapple chunks and stir well then simmer to reduce the sauce.



Step 7:



If need, add cornstarch to make it thicken. Serve on a serving platter with rice.



http://www.ehow.com/how_2065386_chinese-鈥?/a>



http://www.noodlesandrice.com/118/



http://www.chinesefooddiy.com/sweet_sour鈥?/a>

(*-*)Can somebody give me Chinese recipe of "SWEET AND SOUR PORK", please?
Chinese Sweet and Sour Pork



For the batter:



3/4 cup all-purpose flour

3/4 cup cornstarch

1 1/2 tablespoons baking powder

1/4 teaspoon salt

1 cup cold water

1 1/2 teaspoons peanut oil



Combine dry ingredients in a bowl. Whisk in cold water briskly, then add the oil and stir until smooth. Set aside until needed.



For the sauce:

3/4 cup white vinegar

1/2 teaspoon salt

6 tablespoons tomato sauce

1 tablespoon dark or mushroom soy sauce

3/4 cup sugar

1 tablespoon cornstarch



Combine sauce ingredients in a bowl. Set aside until needed.



oil for deep-frying

3/4 pound boneless pork loin, cut into 1-inch cubes

2 tablespoons all-purpose flour

2 teaspoons minced garlic

4 green onions, thinly sliced on the diagonal

1/2 cup bamboo shoots cut into 3/4-by-1-inch pieces

1 red bell pepper, cut into 3/4-inch cubes



Preheat oven to 250 degrees F. Heat oil in a wok or deep-fryer, to about 350 to 375 degrees F. While wok and oil are heating up, dust pork loin cubes with the all-purpose flour, shaking off excess. Working with a few pieces at a time, dip the flour-coated pork pieces into the batter (stir briefly once again before you begin) and fry in the hot oil. The important thing is not to crowd the wok, so your pieces fry up nicely and don鈥檛 stew. Turn them a few times until they鈥檙e evenly golden in color, cooking them for a total of 8 minutes or so. Remove with a slotted spoon and drain using a Chinese wire-mesh skimmer or other strainer. Transfer to a plate lined with paper towels and keep warm in the oven while you fry the rest of the pork. Repeat until everything has been fried. Return all pork pieces into the hot oil and fry briefly, about 3 minutes, until everything is a nice golden brown. Strain again and keep warm in the oven.



Discard the oil in the wok except for a tablespoon. Working over high heat, add minced garlic and scallions, stir-frying for about 30 seconds. Add bamboo shoots and red pepper and continue to stir fry for a minute or so. Give the sauce mixture a quick stir and add to the peppers, bringing to a boil and stirring until thickened. Remove from heat. Transfer pork to serving platter and pour peppers and sauce over the pork. Serve hot with rice.



Its a great recipe, i promise :) enjoy
CHINESE SWEET AND SOUR PORK (KU LAU

JOU)



10 oz. pork tenderloin

1 small bamboo shoot

2 dried mushrooms, soaked

1 small onion and carrot

1 green pepper

2 slices pineapple

1 clove garlic

3 tbsp. oil

3/4 c. soup stock

3 tbsp. vinegar

1 1/2 tbsp. cornstarch



Cut pork into bite size cubes.

Marinate pork in soy sauce, wine and ginger juice for 15 minutes.



Coat pork with cornstarch. Fry in 370 degrees F. oil until crisp. Drain and set aside.



Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.



Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.



Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.



Mix well.



Serve while hot.





Marinade:



1 tbsp. soy sauce

1/2 tbsp. cooking wine

ginger juice



Seasoning:



1 tbsp. ketchup

6 tbsp. sugar

2 tbsp. soy sauce

1 tsp. salt

dash of Monosodium Glutamate (MSG)Can somebody give me Chinese recipe of "SWEET AND SOUR PORK", please?
Easy Sweet and Sour Pork recipe



1 pound cubed pork

2 tablespoons oil

20 ounces pineapple chunks with juice

1/2 cup light Karo corn syrup

1/4 cup cider vinegar

2 tablespoons catsup

2 tablespoon ssoy sauce

1 clove garlic, crushed

Green bell pepper, cut into chunks

2 tablespoons cornstarch

2 tablespoons water



Brown pork in oil. Add pineapple, corn syrup, vinegar, catsup, soy sauce and garlic. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes.



Add green bell pepper, cornstarch and water. Boil for 1 minute.



Serve over rice.
INGREDIENTS:

3/4 pound pork tenderloin

2 - 3 teaspoons soy sauce

Pinch of cornstarch

Sauce:

1/4 cup sugar

2 tablespoons ketchup

2 tablespoons dark soy sauce

1/4 teaspoon salt

1/2 cup water or reserved pineapple juice

1/4 cup vinegar

1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

1/3 cup flour

1/3 cup cornstarch

1 egg white, lightly beaten

1 tablespoon vegetable oil

1/3 cup warm water, as needed

Other:

1 carrot

1/2 red bell pepper

1/2 green bell pepper

1/2 cup pineapple chunks

3 cups oil for deep-frying, or as needed

PREPARATION:

Directions for sweet and sour pork

Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.Can somebody give me Chinese recipe of "SWEET AND SOUR PORK", please?
CHINESE SWEET AND SOUR PORK (KU LAU

JOU)



10 oz. pork tenderloin

1 small bamboo shoot

2 dried mushrooms, soaked

1 small onion and carrot

1 green pepper

2 slices pineapple

1 clove garlic

3 tbsp. oil

3/4 c. soup stock

3 tbsp. vinegar

1 1/2 tbsp. cornstarch



Cut pork into bite size cubes.

Marinate pork in soy sauce, wine and ginger juice for 15 minutes.



Coat pork with cornstarch. Fry in 370 degrees F. oil until crisp. Drain and set aside.



Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.



Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.



Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.



Mix well.



Serve while hot.





Marinade:



1 tbsp. soy sauce

1/2 tbsp. cooking wine

ginger juice



Seasoning:



1 tbsp. ketchup

6 tbsp. sugar

2 tbsp. soy sauce

1 tsp. salt

dash of Monosodium Glutamate (MSG)



OR



CHINESE SWEET AND SOUR PORK



MARINADE:



1 1/2 tbsp. soy sauce

1 1/4 tsp. sugar



OTHER INGREDIENTS:



1 c. pork, thinly sliced

1 egg white

Cornstarch

3 lg. mushrooms, sliced

1 green pepper, sliced

1/4 c. chopped carrots

4 slices pineapple, cut in cubes



SAUCE:



2 1/2 tbsp. sugar

2 1/2 tbsp. soy sauce

2 1/2 tsp. vinegar

2 tsp. cornstarch

6 tbsp. water



Slice meat. Place in small bowl with soy sauce and sugar. Marinate in refrigerator 30 minutes. Beat egg white until foamy. Put it on the meat and mix in. Coat each piece of meat with cornstarch. Fry in oil until done. Remove from pan. Set aside.

Slice carrots diagonally. Cook until tender-crisp. Add peppers, mushrooms and pineapple.



Stir together sugar, soy sauce, vinegar, cornstarch and water for sauce. Add to vegetables and bring to a boil. Add meat quickly and stir to coat with sauce. Remove from heat. Serve with rice.



Serves 4.



OR



CHINESE SWEET AND SOUR PORK



1 1/2 lb. lean pork shoulder, cut in strips 2 x 1/2 inch (can use chicken or chop suey meat)

2 tbsp. fat (or use fat from pork)

1/4 to 1/2 c. water

2 tbsp. cornstarch

1/2 tsp. salt

1/4 c. brown sugar

1/4 to 1/3 c. vinegar

1 c. pineapple juice (saved from pineapple chunks)

1 tbsp. soy sauce

3/4 c. green pepper, cut up

1/4 c. thinly sliced onions

1 (20 oz.) can pineapple chunks, drained

1 doz. red maraschino cherries



Brown pork in fat. Add water, cover and simmer 1 to 1 1/4 hours. In large saucepan combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce and cook until slightly thick, stirring constantly. Add pork and let stand 10 minutes or longer (even the next day). When ready to serve, add peppers, onions and pineapple and cherries. Cook 2 to 3 minutes and serve with rice. Vegetables are to be crispy.



JM
the pork is fried, the sauce is equal parts ketchup and white vinegar, heat to a simmer use sugar to sweeten to taste. when you get it to taste add one cubed bell pepper and a small can of pineapple chunks. then pour over your fried pork

just as you are ready to eat