What is a good recipe for sweet and sour pork // sweet and sour sauce?

for Sweet and Sour Sauce

i got a recipe from my favorite Chinese restaurant, years ago.

No proportions, just ingredients

Ketchup

Powdered Tang

a very small amount of vinegar.

tastes great, but you do have to play with the proportions.

Sweet & Sour Sauce

This sauce is good for fish, meat & pork.

1 can (14 oz.) of tomato sauce

1 small can of pineapple chunks with liquid

1/2 cup of catsup

1/2 cup water

2 tablespoons of apple cider vinegar

1 tablespoon of brown sugar

1 tablespoon of dark soy sauce

6 pieces of cherry tomatoes

1 onion- quartered

1 bell pepper - julienne

scallions for garnish

Bring to simmering (but not boiling) point first 7 ingredients. Add the remaining ingredients, except scallions. Bring to boil about a minute. Remove from heat and pour on any previously fried fish, pork or meat and garnish with scallions.

SWEET AND SOUR PORK

1 lb. boneless pork loin

1 Tablespoon vegetable oil

1 medium green pepper, cut into 1" pieces

1 medium onion, cut into thin wedges

1 (15 1/4-oz). can pineapple chunks in juice

1/4 cup firmly packed brown sugar

1/4 cup white wine vinegar

2 Tablespoons cornstarch

2 Tablespoons soy sauce

Partially freeze pork. Cut across the grain into 2 1/2 × 2 1/4-inch strips; set aside.

Preheat a wok or large skillet over high heat; add oil. Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender.

Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm.

Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly. Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture.

Cook and stir until heated through. Serve with rice.

cut pork into medium size cubes and coat them thoroughly with baking powder, let it sit over night, when you are ready to deep fry it the next day add flour eggs and milk to get a good batter going, then deep fry them stirring to make sure they don't stick together.

Sauce:

Pineapple juice

white vinegar

white sugar

ketchup

red food color

(sorry I don't know the amounts I just pour it altogether been making it a while)

bring all of the above to a boil and tighten it up with a little cornstarch mixed with water, stirring it in a little at a time to get the right consistency, add chunk pineapple.

Saute big chunks of green pepper and onion leaving it still a little crispy mix it with the pork and coat it with the sweet and sour sauce.

This sweet and sour pork is made with pork loin, pineapple, light soy sauce, vinegar, onion, green pepper and red pepper, and rice.

INGREDIENTS:

1 large can (20 ounces) pineapple chunks

1/4 cup vinegar

2 tablespoons light soy sauce

1 1/2 teaspoons salt

1/4 teaspoon ground ginger

1/2 cup water

2 pounds boneless pork loin, trimmed, cut into 1-inch cubes

1 large onion, cut in chunks

1 medium green bell pepper, cut in chunks

1 medium red bell pepper, cut in chunks

3 tablespoons cornstarch

hot cooked rice

PREPARATION:

Drain juice from pineapple; pour juice in a Dutch oven. Add vinegar, soy sauce, salt, ginger, and 1/2 cup water; stir until smooth. Add pork and bring to a boil. Reduce heat, cover, and simmer for 1 hour, or until meat is tender. Add onion, green pepper, red pepper, and pineapple chunks. Simmer 10 minutes longer, or until onion and peppers are just tender. Put cornstarch in a cup and stir in 3 tablespoons water. Stir into pork and juices; heat to boiling, reduce heat, and simmer the sweet and sour pork for 1 minute. Serve sweet and sour pork with rice.

Sweet and sour pork recipe serves 4 to 6.

Sweet and Sour Pork

2/3 cup soy sauce

2 teaspoons minced garlic

1 tablespoon minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Kosher salt and pepper

Vegetable oil, for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 ounce honey

1 tablespoon vegetable oil

1/2 tablespoon sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

(L)

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)

for more details:

Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned

1 egg

1 1/2 tsp salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbsp cornstarch

1/4 cup flour

1 Tbsp minced ginger root

1 tsp minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbsp rice wine

1/4 cup water

1/2 to 1 tsp sesame oil

ORANGE SAUCE FOR STIR FRY:

2 tsp Minced zest and

1/4 cup Juice from

1 large Orange

1/2 tsp Sugar

2 Tbsp Chicken stock

1 Tbsp Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour

together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger

and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles

and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce

and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 Tbsp cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.

Serve at once.

Makes 6 servings.

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