Recipe for cooking meat in a sweet and sour sauce. Pork in sweet and sour sauce - the most delicious recipes for an unusual dish
The Chinese have a long relationship with the sweet and sour taste. This combination was born more than 2 thousand years ago and was used exclusively for cooking fish dishes. Then the sweet and sour taste began to be appreciated in meat and seafood dishes.
Pork's dish sweet and sour sauce was born "based on" traditional Chinese cuisine, came to China from the West and took root everywhere.
Pork in sweet and sour sauce is traditionally cooked with natural ketchup or tomato paste, pineapple, several types of sweet peppers (or with carrots and onions). This dish goes well with almost any side dish. It's almost impossible to mess it up. Pork and pineapple go great together.
The main feature of this dish lies precisely in the sauce, in which there should be both sour and sweet flavors. The main difficulty during the preparation of this dish lies in the correct creation of the sauce.
The Chinese love to spicy all their food, and the reasons for this are quite understandable: their vegetables, as a rule, are not very diverse and do not have a pronounced taste. Therefore, by the way, spices come to the rescue.
Before, I had no idea what it was like to cook. meat dish in sweet and sour sauce. But after getting acquainted with Chinese cuisine, I changed my mind. If you think that meat does not go well with sweetness, you are mistaken, and today I am going to convince you. We will cook with pork, but you can replace pork with chicken drumsticks, it will turn out just as tasty.
In order to cook pork in sweet and sour sauce, we need:
Pork fillet;
Canned (or fresh) pineapples;
1 carrot;
Green and red bell peppers;
Tomato (optional)
Soy sauce;
Starch;
Granulated sugar;
Apple vinegar
Sunflower oil
Pepper+salt to taste
1. First we marinate our pork. I bought a big piece pork fillet, cut it like it was cut into chops. And how to beat him off. Next, cut the meat into smaller, portioned pieces. Here you can cut the way you like. Someone likes thicker and denser pieces, while someone likes thin and elongated ones.
2. Now the chopped meat needs to be marinated. To do this, pour half a glass of soy sauce into a plate with chopped pieces of meat, add a tablespoon of starch and the same amount of flour, mix everything, everything, everything. Visually, everything should look as if the meat was dipped in sour cream. Focus on the visual appearance of the meat. If half a glass of sauce is clearly not enough, it is better to add more. Now you need to cover the plate with the meat with a lid and let it marinate.
3. So, let's leave our meat to marinate and at this time we will start cooking vegetables. First you need to wash them well, clean those that need cleaning, and cut some into strips and others into cubes.
4. Now throw a carrot into a hot frying pan with a small amount of refined olive oil, let it fry a little, then pepper, cook until tender. Then add tomatoes and pineapple.
Before sending the tomatoes to the pan, scald them and free them from the skin. Put all the fried vegetables on a plate. Time to work on the meat, which has just been soaked in marinade.
5. In a large hot pan flavored with olive oil, carefully place the meat. Each piece should lie loose so that you can easily turn it over and fry on the other side.
6. The meat is fried, and for now we will build our sauce, the main "highlight" of pork in sweet and sour sauce. In a bowl, mix together 2 tablespoons of sugar, vinegar and 4 tablespoons of ketchup. If you are a spicy lover, go for super-spicy ketchup, but if you are going to give this dish to children or just don’t welcome the burning sensation in your mouth, go for medium-hot ketchup. For example, barbecue.
7. When the meat is fried, add vegetables and sauce to it in a pan, and then simmer for 5-10 minutes over moderate heat.
So, our dish is ready. In order for the pork to be truly tasty, beat it well. It can be served with boiled rice. But this is the most obvious classic version. You can do it differently. For example, serve it with fried rice, potatoes, or as a salad.
Pork in sweet and sour sauce can be prepared in a different recipe. For this we need…
1.Gram 400 pork fillet
2. A tablespoon of soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar for marinade
3. Bulb, carrot, bell pepper(red or green) - take it to your liking
4. Oil - olive or sunflower
5. Starch (from half a pack)
6. Garlic (seasoning)
You can also add pineapple (optional, if you like the taste).
You can also add non-standard ingredients to this dish, such as bamboo or soy sprouts, leeks, and more.
In this recipe, we cook deep-fried pork.
1. Take a piece of lean pork weighing 400 grams, cut it into portions. Put the chopped pork in a deep plate, add starch and boiled water to the plate, mix. You need to mix until the pork is covered with starch, like a paste. The amount of starch is up to you. Leave the starched pork in the refrigerator for 30 minutes to 8 hours.
2. Then, in a separate bowl, mix the ingredients for the sauce: soy sauce, sugar, vinegar.
3. Heat up the pan (wok or cauldron), grease with oil, heat the oil. It should be hot, but not boiling.
4.Put the pork pieces into the pan and fry in the oil until the starch turns golden brown.
5. Transfer the fried pork to a colander, drain the remaining oil.
1. Now put the pan back on the fire and drop oil into it. Roast vegetables.
2. Add our sauce to the vegetables, stir. Bring everything to a boil.
3. Add pork to the pan, mix, simmer for about three minutes.
Now the dish can be put on the table and served. Pork should be served quickly, eaten immediately.
Delicious pork in sweet and sour sauce is obtained from pork neck. We will need:
Pork neck (400 g)
Onion (one head)
Bulgarian pepper (red and green, 3 pieces)
Pineapple (fresh or canned, 50 g)
Shiitake mushrooms (can be found in dried form in any department of the supermarket where there is a stand with goods for making rolls)
Starch (50 g)
Sugar (100 g)
Soy sauce (50 ml)
Ketchup (150 ml)
Mirin (Japanese vinegar, 30 g. You can do without it)
Sushi vinegar (rice vinegar, 30 ml)
Vegetable oil (olive refined or sunflower, 60 ml)
First you need to make sweet and sour sauce. For best results, take a bowl and whisk together the sugars, ketchup, soy sauce, rice vinegar, and mirin (if available). Set the sauce aside - we'll need it soon.
Wash all vegetables, clean onion, cut coarsely, half rings. Bulgarian pepper can be cut into cubes. Take colored peppers - yellow, green, red. This will add beauty to the final dish. Mushrooms and pineapple also cut into small cubes.
Pork also needs careful grinding. Cut it into small cubes, roll in dry or water-diluted starch.
Put the pork in a hot frying pan with olive oil poured into it. Cook everything until cooked through for 7 minutes.
Now add the chopped vegetables to the pan to the pork, make the fire stronger, fry the contents of the pan for 3 minutes. Add the sauce. Now you can reduce the heat and sweat the pork for 5 minutes so that the ingredients, aromas and tastes mix.
Serve pork in sweet and sour sauce in deep bowls. You can take rice as a side dish.
And here is another option for cooking classic pork in sweet and sour sauce.
We will need:
2 tablespoons corn or potato starch
400 ml vegetable oil
1/2 medium red and green bell peppers
1 carrot
1 chicken egg
Tablespoon of soy sauce
350 g pork tenderloin
Green onions (three stalks)
Rice wine (sake) or dry (dry) sherry - a tablespoon
- ½ orange
To create the sauce:
rice wine or dry sherry - 1 tbsp. l.
half an orange
For sauce:
teaspoon of water
150 ml chicken broth
Tablespoon of sugar
Tablespoon of soy sauce
teaspoon cornstarch
Tablespoon of tomato paste
Apple cider vinegar (1.5 tbsp)
Finely chop the pork. Put all the pieces on a plate, add sherry or wine, soy sauce, mix. Let it brew for 20 minutes.
Take an orange, peel it, peel the pulp from the films. Wash peppers, cut into squares, remove seeds. Peel the carrots and cut into cubes, wash the green onions, cut into small pieces.
Now you need to "scald" the carrots in boiling water. Throw it in a saucepan for 4 minutes. Then fold it into a sieve or colander.
Mix eggs with starch and beat until smooth.
Remove pork from sauce. Lightly dry first. Then put in a mixture of starch and eggs. Pork should be completely coated with starch.
Now heat the olive oil in a wok or cauldron. Transfer the pork pieces to a bowl and fry for 5 minutes over high heat, stirring occasionally. Leave to dry on kitchen paper towels.
Combine the chicken broth, soy sauce, apple cider vinegar, ketchup, or tomato paste. Transfer to a saucepan, put everything on fire. Wait for the mixture to boil. Add chopped vegetables to the mixture, stir.
Pour the starch diluted with water into the mixture, bring everything to a boil. Turn down the heat, add meat and an orange.
Mix everything. Warm up for 3 minutes.
The pork is now ready to be served. Do it hot. All! Pork in sweet and sour sauce is ready.
The recipe is simplified, without any sake, mirin or bamboo there, but I just love it. In my opinion, it is not very different from what is served in Chinese restaurants, they also save bamboo there, I suppose. :)))
Mix sauce. Cut the meat into strips 1 cm thick, put in a bowl and pour soy sauce. Pour flour and starch into it, mix. The batter should be the consistency of thick sour cream. Marinate for 5 minutes while vegetables are roasted.
Cut carrots into large strips, peppers and pineapples into large pieces (they happen to be sold like that), leave it all on a hot frying pan with some vegetable oil. Throw, essno, first carrots, fry, then peppers, fry, then pineapples. Fried - take out.
I suggest you cook tasty dish- meat in sweet and sour sauce. This is a recipe for Chinese cuisine, it combines meat and vegetables very harmoniously with a wonderful sauce, in which there is both sweetness, and sourness, and spiciness. The dish is prepared quite quickly, and the result will certainly please you and your loved ones. Meat in sweet and sour sauce can be served with rice, or simply with vegetables. Soy sauce gives the meat a unique flavor, and the combination of vegetables and a bright sweet and sour sauce emphasizes the tenderness of the meat.
So let's get started, shall we? We need: a piece of pork, vegetables, tomato paste, ginger, starch, vegetable oil, soy sauce, sesame, sugar.
Let's take the meat first. Cut the pork into cubes or small cubes.
Add 2 tbsp to the meat. starch, 1 tbsp. soy sauce and 100 ml of water.
Stir, leave to marinate for 15 minutes. In the meantime, let's get to the vegetables. Grate carrots on a Korean grater or cut into thin sticks. Cut the onion into thin "feathers", pepper - into stripes.
While we were working on vegetables, the meat marinated. We heat the vegetable oil in a frying pan, mix the meat in the marinade and put the pieces of meat in hot oil in batches, it is necessary that the pieces can be easily turned over.
Fry literally for half a minute on each side, take out with a slotted spoon. In this way, we will fry all the meat.
Put the fried pieces of meat aside, cover with a lid. Now let's prepare the vegetables. First, put the carrots in hot oil.
After a minute, add onion and pepper.
Simmer vegetables for 5 minutes over medium heat, stirring occasionally. Meanwhile, let's prepare the sauce. Mix tomato paste, soy sauce, vinegar, grated ginger and garlic passed through a press.
Add sugar (you can use honey).
Pour 100 ml of water into the sauce, in which we dilute 1 tbsp. starch, mix and add the sauce to the vegetables in the pan.
Bring to a boil and put the meat in a pan, warm for 5 minutes over low heat.
Meat in sweet and sour sauce is ready! Sprinkle the finished dish with sesame seeds and invite your family to the table!
The meat is very tender and juicy!
Excellent sauce and vegetables give the dish an incredible aroma and harmonious taste. Enjoy your meal!
Pork in Chinese sweet and sour sauce will change your mind about taste fried meat after you cook it according to this recipe. , cooked in sweet and sour sauce in the Chinese style, I am sure everyone will like it without exception, especially those who like Chinese cuisine. The meat is juicy, spicy and incredibly tasty. Pork in Chinese sweet and sour sauce has several cooking options.
Ingredients:
- Pork - 400 gr.,
- Onion -1 pc.,
- Bulgarian pepper - 2 pcs.,
- Soy sauce - 100 ml.,
- Tomato sauce - 100 ml.,
- Sugar - 1 tbsp. a spoon,
- Lemon concentrate or lemon juice - 1 tbsp. a spoon,
- Starch - 1 tbsp. a spoon,
- Ground paprika - 1 teaspoon,
- Spices for meat - 0.5 tsp,
- Bulgarian pepper - 1 pc.,
- Olive oil,
- Salt.
Pork in Chinese sweet and sour sauce - recipe
You can do the preparation of meat and vegetables. You can use a variety of vegetables to stew pork in Chinese style. In this recipe, I used peppers and onions. Slicing these vegetables is not particularly important. Bulgarian pepper can be cut both into cubes and strips, onion - into cubes or halves of rings.
Meat for pork in sweet and sour sauce in Chinese style is cut into slightly smaller pieces than for shish kebab.
Put the pork pieces in a frying pan with heated olive oil. The pan on which the meat will be laid out must be hot. This is a prerequisite. Getting into high temperature, the outer layer of meat is immediately covered with a crust, thereby preserving the juice inside the meat.
Stirring, fry the pieces of meat until half cooked for 10 minutes.
After that, put the slices of onion and bell pepper in the pan.
Sprinkle pork with vegetables with salt and spices.
Mix meat with vegetables.
The Chinese dish - meat in starch is called go bao rou, where "go" is a frying pan, "bao" is wrapping, and "rou" is meat. In English, it is called Double Cooked Pork Slices, which translates as "pork slices cooked twice." Both names tell us something about this dish. Only pork is used for it, in China beef is more expensive, plus pork cooks faster, which is very important with the method of quick frying that is practiced in China. And it really is cooked twice. This is what I want to show you today in detail, with a photo. For the dish, we do not need any rare products, absolutely everything is familiar to us and is sold in all stores. If you have a special frying pan in your house - a wok, it will be better to cook in it. But if not, it's okay to fit an ordinary deep frying pan.
It should be noted that Chinese cuisine varies greatly from region to region. The food that many Russians love is, as a rule, northern cuisine. But they can also be very different, not only depending on which city in the northeast of the Celestial Empire they are prepared in, but each restaurant will cook a little differently. Plus a certain degree of adaptation specifically for Russians.
So is meat in starch. Somewhere it will be sweet and sour, but somewhere not. Some restaurants will ask you how you prefer to eat it, while others won't even think about it. Sometimes the batter itself will be sweet and sour and there will be no sauce at all, sometimes cilantro will be put in it, and sometimes a little onion and carrot.
In Runet, I met many attempts to cook this Chinese dish on my own, and in fact, only a few of them are similar to the truth. I am also not a magician and I cook Chinese food to the best of my ability, but as for the recipe, it is correct, because it was suggested to me by the Chinese.
What you need to cook go bao rou
- pork - 300g;
- onions - 0.5 onions;
- carrots - 0.5 pieces;
- egg - 1 pc;
- starch - 4-6 tablespoons;
- baking soda - 0.5 tsp;
- vegetable oil - 2/3 cup (approx. 150 ml);
- garlic - 2 cloves;
- soy sauce - 2 tablespoons;
- tomato paste - 1 tsp;
- vinegar 9% - 1 tsp;
- ginger root - a small piece.
- sugar - 1 tsp;
- salt - 1.5 tsp
How to cook meat in starch in Chinese
- It is best to take tenderloin for this dish, but the loin is also good. The meat should be frozen so that it is easier to cut into slices, the size of which is about 3-4 centimeters and the thickness is not more than 0.5 centimeters. Then we leave them to lie down so that they completely melt.
- Meanwhile, clean the carrots, onions and garlic. We rub the carrots on a “Korean” grater with thin straws.
- Onion cut into thin half rings.
- Garlic - slices.
- We clean the ginger and cut it very finely.
- We're preparing the sauce. For him, mix tomato paste with 1 tsp in a bowl. starch.
- Pour half a glass of cold water, add salt, sugar, vinegar, soy sauce and mix. We taste it, it should be sweet and sour.
- Now the batter. For him, separate the egg white into another bowl. We don't need a yolk.
- Pour 1 tbsp. water, a few drops of vinegar and shake with a fork.
- Pour starch, soda, salt and knead the liquid batter. Soda is needed for more splendor, and vinegar to extinguish it.
- Pour oil into the pan. It needs to be heated very well, we make the fire maximum.
- Now that everything is ready, we will act very quickly. Dip each individual piece of pork in batter and put in oil. Fry no more than 3-4 pieces at a time. 2 seconds per side.
- Flip over and fry again for 2 seconds.
- Take out and put on a plate. We do this with all the pieces. This is the first roast, after which the meat will be very light in color, not fried. If there are drops of batter in the pan so that they do not burn, they must be periodically removed with a slotted spoon and discarded.
- When we fry all the meat, return it in parts (there may already be more pieces here) into the pan and fry a second time for 1 minute. It is better to shake the pan, do not mix the meat, so that the batter does not come off it.
- We take it out again.
- Drain almost all the oil from the pan, leaving 3-4 tablespoons. We put onions, carrots, ginger. Fry for a few seconds, stirring.
- Pour out tomato sauce. Cooking for a few seconds.
- As soon as it starts to thicken, put the meat and shake again. We warm up for 2 seconds and turn off the fire.
You can not put the meat in the sauce, but just pour over the pork pieces already on the dish. So it is more reliable - the batter will remain in place.
Chinese meat is ready! Can be served at the table.
Enjoy your meal!
UPD. In view of the fact that the recipe caused a lot of mixed reviews, I think that a little explanation needs to be made.
I recommend trying it out first, because. the technology of fast frying over high heat, practiced in Chinese cooking, is not always possible to repeat at home. Electric stoves are practically not suitable for this. I have been cooking on gas all my life, I have had very little experience with electric stoves. And my experience of cooking on them suggests that cooking this dish on them can be problematic. In any case, the pan will need to be heated very, very strongly.
Since the meat is fried for the first time in very hot, hot oil, the pieces are thinly sliced, they are cooked almost instantly. Therefore, 2 seconds (exactly seconds) for each side will be enough. Those. dipped in oil, one, two - turn over, again, two - take out.
I also emphasize that during the primary roasting, you need to put 2-3, maximum 4 pieces at the same time. Firstly, so that they do not interfere with each other, and secondly, so that the oil temperature does not drop. Otherwise, the meat will begin to give juice to it and stew, instead of frying.
Well, as for the ingredients and their quantities. You need to prepare everything in advance! In the process, adding, cutting and pouring anything will be impossible. After mixing all the components of the sauce, it is worth tasting and adjusting to your taste.
Cooking time: 40 minutes
Cost of 4 servings: 396 rubles
Cost of 1 portion: 99 rubles
Ingredients (for 4 servings):
Pork neck 700 g - 224 rubles
Chili pepper 10 g - 3 rubles
Red onion 1 pc. — 4 rubles
Bulgarian pepper 1 pc. (200 g) - 36 rubles
Garlic 3 cloves - 3 rubles
Green onion 20 g - 8 rubles
Canned pineapples 150 g (with juice) - 19 rubles
Rice 200 g - 24 rubles
Anise 2 stars - 6 rubles
Vegetable oil 100 ml - 6 rubles
Wine vinegar 80 ml (4 tablespoons) - 7 rubles
Honey 80 g (4 tablespoons) - 30 rubles
Ground pepper - to taste
Green beans 100 g - 15 rubles
Salt - to taste
Soy sauce 15 ml - 5 rubles
Potato starch 50 g - 6 rubles
paprika - to taste
For serving:
Cilantro 10 g
Sesame black and white 10 g
Cooking method:
- Cut the pork neck into large cubes.
- Chop the chili pepper into rings.
- Cut red onion into half rings.
- Chop the bell pepper into large cubes, garlic into slices.
- Chop the white part of the onion. Green arrows will be needed for filing.
- Canned pineapples cut into slices, if they are rings. Drain the juice from half the jar into a bowl.
- Steam the rice.
Note from the boss:
To cook rice in this way, pour boiling water into a saucepan, and throw the rice into a colander. Dip the colander into the pot. It must not come into contact with water. Cover the rice tightly with a lid and bring the cereal to readiness.
- Heat anise stars in a pan.
- Pour in vegetable oil (50 ml).
- Throw in the chili pepper, red onion and bell pepper. Fry for 3 minutes.
- Then toss in the garlic and green onions. Fry for a few more minutes.
- Add pineapples. Keep on fire for 1 minute, and then pour in pineapple juice and some drinking water. Let it boil, then pour in the vinegar and add honey. Mix, pepper.
- Put beans. Add water as needed - vegetables should be stewed in a small amount of boiling liquid.
- Lightly salt and pour in soy sauce. Remove roast from heat.
- Season the pork with a little salt and pepper.
- Roll the pork pieces in starch.
- Heat up two frying pans with vegetable oil (50 ml).
- Fry the meat until almost done.
- Add sweet and sour sauce with vegetables to the meat. The sauce will immediately begin to thicken due to the starch.
- Add paprika for a bright color sauce.
Serving:
- Put the vegetables on the rice and pour over the sauce in which they were stewed.
- Garnish the dish with cilantro leaves, chopped arrows green onions and sesame.
Enjoy your meal!