The more economical the pork cut, the longer the marinade time to tenderise.īest pork for Sweet and Sour Pork Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz) Garlic, ginger and onion – flavour, flavour, flavour! Grated to make them “juicy” so the flavour penetrates better and In this recipe, we use less baking soda, marinate for longer and do not rinse off – this tenderises the pork more evenly This won’t work for Sweet & Sour Pork because it would over tenderise the outside before the inside is tenderised because the pieces are chunkier. See below for more information on each cut īaking soda (aka bi-carb) and cornflour/cornstarch – meat tenderising method widely used across Asia (notably in Chinese cooking) that is starting to be discovered by Western countries! Called velveting, it also works brilliantly with chicken and beef.įor thin strips used in stir fries (as per the velveting chicken and beef directions), I use more baking soda to meat weight, marinate barely (20 – 40 min), then rinse it off before cooking. Pork – the best cut (in order of preference): pork scotch (aka pork neck, pork collar), pork shoulder, leg, tenderloin then loin. Here’s what you need for the pork and marinade: Marinate pork to infuse with flavour and tenderise the meat (we’re using economical shoulder and scotch pork) ĭouble dredge in cornflour/cornstarch, not flour, for extra crispy ĭouble fry for extra crispy – a trick Asians have been using for centuries andġ0 second toss to coat pork in Sweet and Sour Sauce! How to make Sweet and Sour Pork – OVERVIEW Wait a sec – did I just convince you that you’ve gotta try this?! □ Really great sauce – newsflash: Sweet & Sour Sauce is made with more than just sugar, ketchup and vinegar! It’s called velveting – here’s how to velvet chicken and beef and Tenderise cheap but flavourful pork using baking soda – a trick used by Chinese restaurants all around the world. Flour isn’t even crispy fresh out of the oil ĭouble dredge – the first layer seals the juices inside, acts as a glue for the 2nd dredge and is a second layer of crispiness There’s a lot of information in this Sweet & Sour Pork recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points!Ĭrispiest pork you’ll ever make – too many recipes make grand promises but fall short ĭouble fry high temp – fast becoming the worst kept Asian secret, double frying is THE secret to crispy, less oily food Ĭornflour / cornstarch, not flour – for a crispier coating. *You may substitute white wine for a slightly lighter sauce.The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet.īONUS: oven baked Sweet and Sour Pork directions included! Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.Serve with a green salad. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper. Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Cook the sauce for several minutes, or until it's nice and reduced and thick. Stir around and let it reduce, raising the heat if necessary. Pour in the red wine, then add the bay leaf. Stir them around and cook them for several minutes, or until they get nice and golden brown. Reduce the heat to medium-high, then throw in the whole garlic cloves. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side.
0 Comments
Leave a Reply. |