1/26/2024 0 Comments Sweet and sour pork![]() Soy Sauce - Any type of soy sauce will work for this recipe, but I do like to use low sodium soy sauce whenever I can.Alternatively, you can also use chicken for this as well. If you are looking for a healthier or leaner alternative, you can use pork tenderloin but it might turn out slightly less tender and less moist since it is a leaner cut of meat. The fat marbling makes the bite-sized pieces tender, moist and flavorful. Pork - For sweet and sour pork, I like to use pork shoulders (or pork butt) because of the marbling of fat within the meat.Onion - For this sweet and sour pork recipe, I like to use white onions in it, but any kind of onion will work.Pepper - Any type of peppers (green, red, yellow, or orange) will work for this recipe.So this is completely your preference whether you want to use fresh pineapple or canned pineapples! If you have the time, try using fresh pineapple, but if you're pressed for time then go for the canned stuff. Pineapple - I personally find that fresh pineapple tastes amazing in this dish, mostly because it has a lot more flavor and is a lot juicier than canned pineapple but cutting a fresh pineapple is time-consuming, so in a pinch, I will use canned pineapple.For the sweet and sticky sweet and sour sauce, I'm a huge fan of the balance of both sweet and sour so it's a 50/50 mix of vinegar and sugar to create that with a bit of soy to take the edge off the sharp vinegar. A thinner sauce tends to make the crispy batter soggier, and quicker. I like my pork extra crispy in sweet and sour pork so I make the sauce slightly thicker so that thickness coats the pork but doesn't make it soggy. Sweet and sour pork is definitely one of my favorite dishes but I'm definitely very picky about it. Why You'll Love This Version of Hong Kong Style Sweet and Sour Pork If you are looking for something with a bit of spice then you definitely need to check out my recipe for Chilli Chicken, and Chicken Manchurian.Īlternatively, if you are looking for a chicken version, I also have a Sweet and Sour Chicken (Hong Kong Style) recipe as well, which is just as tasty but uses a less spiced batter. If you're craving takeout, especially something with crispy meat tossed in sweet and sticky sauces then you may also like my other take-out recipes like my reader's favorite Sweet and Stick Crispy Beef. Other than that, there isn't much of a difference between the two - both are delicious either way. If you prefer your sweet and sour pork more on the sweeter side, you can add 1-2 additional tablespoons of sugar to the sauce during the cooking process. The Cantonese version has pineapple in it and it has a bit more of a balance between the sweet and sour flavor, whereas the American Chinese version is a bit on the sweeter side. This version of Hong Kong-style sweet and sour pork is the Cantonese version I grew up with. It's an internationally famous dish and most cultures have a different spin on it, which I think is absolutely fantastic! Koreans have Tangsuyuk, the Japanese have Subuta, and the Caribbeans also have their version as well - and I'm sure there are plenty more versions out there! The more the merrier I say. Sweet and sour pork doesn't need an introduction. A traditional Chinese sweet and sour pork recipe (咕噜肉, Cantonese Style) made with crispy pork, pineapple, peppers, and onions tossed in a sticky and sweet and sour sauce - better than takeout!
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