Composition / ingredients
Step-by-step cooking
Step 1:
How to cook pork in Chinese? Prepare all the ingredients according to the list. Use carrots, sesame seeds and parsley as desired, this dish will be delicious without them too.
Step 2:
If necessary, defrost the pork pulp by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Then wash it, dry it with paper towels. Cut into thin slices (8-10 cm long and 3-4 cm wide). If you want, beat off the slices on both sides with a kitchen hammer.
Step 3:
Put the pork slices in a bowl and pour over the soy sauce. Mix well and leave to marinate for at least 20 minutes, but you can also overnight. The longer the meat is marinated, the juicier and more fragrant it will be. There is no need to salt pork, since soy sauce is already salty enough.
Step 4:
Add potato or corn starch and mix well.
Step 5:
It is important that each piece of meat ends up in starch, this is very similar to the principle of batter. Externally, it looks like pork dipped in sour cream.
Step 6:
Pour vegetable oil with a high smoking temperature into a deep frying pan (or a small cauldron). Heat well over high heat. Dip a wooden kitchen spatula into the hot oil, if bubbles have gathered around, then the oil is warmed up enough. Reduce the heat to medium, put the pork in the pan and deep-fry it on both sides until golden brown, about 3 minutes on each side.
Step 7:
Remove the meat with a slotted spoon. Be careful not to get burned.
Step 8:
Cover the plate with paper towels. Put the fried meat on them so that the excess fat will stack.
Step 9:
Peel a well-washed carrot. Cut it into thin strips or rub it on a Korean grater.
Step 10:
Washed and dried with paper towels, chop the parsley coarsely without twigs. Parsley and carrots in this dish are optional, but desirable.
Step 11:
Now prepare the sweet and sour sauce. To do this, mix sugar and tomato paste in a saucepan, stir the mixture until the sugar crystals dissolve. Tomato paste can be replaced with tomato sauce or ketchup to your taste. If you like spicy dishes, take super-spicy ketchup, if not, choose a medium-sharp product. If desired, pour in the juice squeezed from half a lemon for flavor and taste.
Step 12:
Pour in boiled water, warm or chilled.
Step 13:
Add 9% table vinegar (or take rice vinegar for sushi). Heat the saucepan with the sauce for a couple of minutes over low heat.
Step 14:
Add 2 tablespoons of vegetable oil. The one in which the meat was fried will do. It will give the sauce a gloss.
Step 15:
Pour sesame oil (if any) into the sauce, it will give the finished meat a specific flavor. Mix well and cook for another 2 minutes.
Step 16:
Then put the fried pork in the resulting sauce, mix so that the sauce is well distributed over all the meat pieces.
Step 17:
Add carrots and parsley to the meat. Mix it up.
Step 18:
Wait 2 minutes and turn off the stove. Our Chinese pork is ready!
Step 19:
Arrange the dish on plates. If desired, sprinkle sesame seeds on top, which is previously well dried until golden in a dry frying pan, so that it becomes even more fragrant. Traditionally, pork in sweet and sour sauce is served with crumbly rice or, if you want, prepare rice noodles and fried potatoes as a side dish.
Step 20:
Enjoy your meal!
The recipe can be supplemented with other vegetables. For example, onion or leek cut into half rings, multicolored bell pepper, fresh or canned pineapple cut into small pieces.
Ready pork in sweet and sour sauce can be frozen. To do this, transfer it to a hermetically sealed container. You can store the dish for 3-4 months at a temperature of -18 degrees. Defrost should be on the bottom shelf of the refrigerator. Heat in a frying pan under a lid.
Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.
For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.
Root vegetables are best washed with a brush or a hard sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Hog leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Water - 0 kcal/100g
- Sesame oil - 899 kcal/100g
