Craving that perfect balance of tangy sweetness and savory pork? Get ready to ditch takeout because we're about to embark on a flavor-packed journey to create irresistible sweet and sour pork, crispy and delicious. This recipe unlocks the secrets to achieving restaurant-quality results right in your own kitchen.
Ingredients
Okay, so for this Sweet Potato Soup, here's what we're gonna need – trust me, it's easier than trying to explain why socks disappear in the laundry! Grab 2 tablespoons of olive oil, 'cause nobody wants a dry soup party. And 30g of butter–or more oil if you're feeling rebellious!
Next, dice up two onions—I always cry, but it's worth it. Get two leeks; just use the light parts! Slice 'em into half-inch pieces. Two cloves of garlic, chopped!
Now, peel and chunk 1 kg of sweet potatoes. Gotta have the star of the show, right? Don't forget a tablespoon of cumin powder—it adds some magic, I swear! Just like sweet and sour pork, this recipe uses a balance of sweet & savory elements to make a delicious dish.
Pour in 1.25 quarts of chicken *or* veggie stock. I like chicken stock better! Season with 1.5 tsp of salt, and 1 tsp of pepper, then 1/3 cup of cream! Easy peasy!
Preparing the Pork
Now, let's shift gears from soup to pork, 'cause what's sweet and sour without the pork, right? I'm going to show you how I roll.
First, I cube about a pound of pork shoulder into 1-inch pieces—not too big, not too small; Goldilocks style! Make sure they're roughly the same size so they cook evenly. Next, I toss the pork with a tablespoon of soy sauce and a teaspoon of ginger! Much like some beef recipes, soy sauce can tenderize the pork while also contributing to the dish.
In a bowl, mix 1/2 cup of cornstarch. Then, dredge each pork piece, ensuring it's fully coated. This creates a crispy exterior when we fry it. I'm just prepping the pork properly so you don't have any issues! It's almost time to cook the pork!
Lastly, heat vegetable oil in a wok or deep fryer to 350°F (175°C). Fry the pork in batches until golden brown and crispy—around 5-7 minutes per batch. Don't overcrowd, we want crispy, not steamed, pork!
Making the Sauce
Alright, let's explore into the heart of sweet and sour pork—the sauce! It's simpler than you think! First, grab a saucepan – medium-sized works best.
Now, here's where the magic happens. You'll require 1/2 cup of white vinegar, a 1/4 cup of sugar (or honey!), and about two tablespoons of ketchup. Don't skimp! Add a tablespoon of soy sauce for depth, and a teaspoon of Worcestershire sauce. It adds a punch!
Stir it all together over medium heat. Keep stirring until the sugar dissolves. Nobody likes crunchy sauce, right? Next, mix a tablespoon of cornstarch with two tablespoons of water – then blend it in! This thickens everything.
Simmer for, like 5 minutes, until it's glossy and perfect. Taste test it! Adjust the sweetness or sourness as needed. You're the boss here! That's it: Your sauce is ready to rock!
Serving Suggestions
With your sweet and sour pork ready, I'm so excited to share some serving ideas that'll make your meal a total hit!
First off, plain white rice is a total classic – can't go wrong there, right? I usually spoon it over a generous bed of fluffy rice; about 3/4 cup per person should do the trick!
Noodles are your best bet here, but don't let this recommendation deter you! If you're feeling a bit fancy, throw it over some crispy fried noodles for that satisfying crunch contrast.
Don't forget about sides! A simple steamed broccoli or stir-fried veggies—like bell peppers and snap peas—add color and nutrients; I think they are great additions!
Lastly, consider garnishing! A sprinkle of sesame seeds or chopped green onions elevates the dish—it's like giving your sweet and sour pork a little makeover. Enjoy!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 4
Ingredients:
1 lb Pork, cubed
1/2 cup Cornstarch
1/4 cup Vegetable Oil
1/2 cup Sugar
1/4 cup White Vinegar
1/4 cup Ketchup
2 tbsp Soy Sauce
1 tbsp Sesame Oil
1/2 cup Pineapple chunks
1/2 cup Green bell pepper, chopped
1/4 cup Onion, chopped
1 tbsp Sesame seeds
Instructions:
- Coat pork cubes in cornstarch.
- Heat vegetable oil in a wok or large pan. Fry pork until golden brown and cooked through. Set aside.
- In a separate saucepan, combine sugar, vinegar, ketchup, soy sauce, and sesame oil. Heat until sugar is dissolved and sauce thickens slightly.
- Add pineapple chunks, green pepper, and onion to the sauce. Simmer for 5 minutes.
- Add the cooked pork to the sauce and stir to coat.
- Garnish with sesame seeds and serve hot.
Nutrition Information (Per Serving – Estimated):
Calories: 450
Protein: 25g
Fat: 20g
Carbohydrates: 40g