Deep-fried pork with sweet and sour pineapple sauce

Votes: 3

Time: 45 min.
Complexity: average
Servings: 4

Deep-fried pork with sweet and sour pineapple sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork:

450 g lean pork
1 tbsp soy sauce
1 tbsp. sweet vermouth
1 teaspoon crushed garlic
1 teaspoon chopped ginger
4 tablespoons oil (portions), plus 4 tablespoons oil for deep-frying
1/2 cup cornstarch
1/2 cup diced red and yellow bell peppers
2 tbsp diced onion
Sweet and sour sauce (see below)
Green onion strips for garnish
Toasted sesame seeds for garnish

Sweet and sour sauce:

1/2 cup ketchup
1/2 cup vinegar
1/2 cup water
2 teaspoons soy sauce
1 cup of sugar
1/4 tbsp. orange marmalade
1.5 tsp. crushed ginger root
1 teaspoon crushed garlic
1/4 teaspoon hot pepper sauce
2 tbsp. l. pineapple juice
1/2 cup chopped canned pineapple
4 tablespoons cornstarch mixed with 3 tablespoons water until thick

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the pork into small pieces and marinate for 30 minutes in a mixture of soy sauce, vermouth, garlic, ginger and 2 tablespoons of oil.

Meanwhile, prepare the sweet and sour sauce: In a medium saucepan, combine all ingredients except the diluted cornstarch. Stir well and bring to a boil. Add the cornstarch. Reduce heat and simmer, stirring frequently, until thickened. Make sure the sauce comes to a boil before adding the cornstarch, otherwise it may acquire an unpleasant starchy taste.
Heat oil in a frying pan to 180°C.

Remove the meat pieces from the marinade and coat them in cornstarch. Fry in hot oil until golden brown and crispy.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Saute the red and yellow bell peppers and diced onion for 2 minutes. Add the sweet and sour sauce and toss with the fried meat. Simmer for 2 minutes, transfer to a serving platter, and garnish with long strips of green onion and toasted sesame seeds.

Categories:

recipe / Deep-frying / Main courses / Meat / Hawaiian cuisine / Emeril Lagasse

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