Sweet and sour pork with pineapple
This sweet and sour pork, also known as sweet and sour pork or ancient pork, is a Cantonese dish cooked with sweet and sour juice and pork. This dish is one of the most familiar China dishes to European and American people, so it is widely found in restaurants in Chinatown outside of China.
Recipe Recommendations
- pork belly appropriate amount
- pineapple appropriate amount
- salt appropriate amount
- sugar appropriate amount
- eggs appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Sweet and sour pork with pineapple
1
Peel the pineapple and cut it into square pieces. Soak it in salt water and wash it with clean water. If you like a sweeter taste, you can soak it in sugar and boiling water. If you like a lighter taste, you can omit this process. Break the eggs for later use. Cut the pork belly into square pieces, add a small amount of salt, cooking wine, chicken essence, and pepper to marinate for 30 minutes to taste. Put two tablespoons of dry flour on a plate for later use, and a bottle of ketchup sauce.
2
Put the marinated pork belly into the egg mixture and roll.
3
Then add it into the dry flour to evenly coat it with the dry powder.
4
Pour half of the oil into a frying pan and heat on high heat until the oil temperature is 60% hot. Change the heat to low, add in the pork belly pieces wrapped in flour and fry them.
5
After frying until the surface is hard, gently stir evenly and heat it evenly until the surface of the meat is golden and crispy, then remove and strain the oil (Note: Be sure to low heat, otherwise the surface will be browned and the meat will not be fried yet. Then the whole piece of pork belly is not easy to cook, and the frying time will be slightly longer. Generally, the minimum frying time will be 8-10 minutes).
6
Leave a small amount of base oil in the pan, pour in two tablespoons of ketchup, add a small amount of water, and stir-fry until a thick sauce.
7
Put the pineapple and the fried meat into the pan and stir fry until it evenly coats the sauce.
8
Wait until the water has dried and all the sauce has been evenly wrapped on the meat and pineapple, you can remove the pan and serve.Sweet and sour pork with pineapple Make Tips
To preserve the texture of the sweet and sour pork, the sauce must not be reduced for too long. This requires paying attention to the quantity when mixing the sauce. If there is too much sauce and the cooking time is prolonged, the crispy coating on the meat will become soggy and unpalatable. If the sauce is too little, the meat and pineapple won't be fully coated, which also tastes bad. Therefore, be sure to pay attention to the ratio of sauce to ingredients; generally, a 1:1 ratio is suitable.