Chinese dish meat in sweet and sour sauce. What is added to this dish for taste

Pork in sweet and sour sauce in Chinese

5 (100%) 1 vote

For lovers of Asian cuisine great recipe delicious meat- pork in sweet and sour sauce with vegetables. After the first tasting, I received the highest rating from all of us. Fundamental difference from habitual recipes in the cooking method itself, namely, in the quick frying of vegetables and meat over high heat. Just a few minutes and you're done. At the same time, the pork turns out juicy, soft, the vegetables crunch a little - well, very tasty! And the sauce is so rich, fragrant, it has so many flavors and everything is so harmoniously combined that you simply cannot but like it!

Sweet and sour pork recipe can be made with any vegetables to taste or according to the season. I took onions, carrots and Bell pepper. You can make the vegetable portion more varied by adding green beans, broccoli or cauliflower.

Ingredients

To cook pork in sweet and sour sauce with vegetables, you will need:

• lean pork (fillet, tenderloin, back) - 400 g;
• Sweet pepper different color- 2 pcs;
• onion - 1 large;
• carrots - 1 pc;
• ginger (root) - 4 cm;
• soy sauce dark - 3 tbsp. l;
• garlic - 2 large teeth;
• salt - 0.5 tsp;
• potato starch - 2 tsp;
• any vegetable oil - 3-4 tbsp. l.
• brown or white sugar - 1 tbsp. l;
• tomato sauce - 2 tbsp. l;
• vinegar 5-6% - 1 tbsp. l;
• water - 0.5 cups.

How to cook pork in sweet and sour sauce. Recipe

I choose meat that is soft, without fat and in no case sinewy: ham, tenderloin or chop part (the one from which chops are made). I cut into slices 1.5-2 cm thick, then cut into thin long strips. But the shape of the cut is not important, you can cut it into small pieces.

I shift the pork into a bowl, pour in 1.5 tablespoons of soy sauce. Mine is not very salty so there is salt on the ingredient list. If you use salty, then exclude the salt.

cleaning a small piece fresh ginger and together with garlic cloves I rub through a fine grater. If there is no grater, squeeze the garlic through a press, chop the ginger as finely as possible.

I add salt and starch. Starch is needed so that the pieces of pork are covered with a uniform glossy crust.

I mix everything with my hands, as if massaging the meat easily. I cover, leave to marinate for 20-30 minutes or until I prepare the vegetables.

Sweet pepper I used frozen, took a little red, yellow and green. In general, it turned out the same as if you cut into strips two fresh medium-sized ones. Onion cut in half and chopped lengthwise thin plates. Carrot cut into thin long strips. In general, cutting vegetables and meat should be thin so that everything is quickly fried.

Immediately I prepare the sauce, which will be poured over pork with vegetables after frying. I mix in a bowl Brown sugar(you can take regular white) and thick soy sauce.

I add a tomato (pasta, ketchup will do), pour in 6% Apple vinegar. I mix everything with a spoon.

Pork marinated, you can start cooking. I heat the oil in a deep frying pan (it is ideal to take a wok, but a regular coated one will do). I spread a portion of meat in one layer so that it is fried, and not stewed in the released juice.

On a fire stronger than average, I fry for three to five minutes, depending on the size of the pieces. I stir constantly so nothing burns. As soon as a light brown crust begins to appear, I transfer it to a plate. I load the next portion and fry in the same way.

In the same pan, I first fry the carrots. It is denser in texture than other vegetables and will take a little longer to get half cooked.

After about two minutes, the carrots will soak in oil and soften a little. Add the onion to it, stir and continue to fry for about a minute.

Spread bell pepper. I make the fire stronger so that the liquid evaporates faster.

As soon as the juice has evaporated, I shift the meat to the vegetables. I warm up for a minute.

I add the prepared sauce from the bowl. Stir with a spatula so that the sauce gets on each piece of meat.

I add half a glass of water. Constantly stirring, let the liquid boil, reduce the heat. I'll leave it for a minute.

Before turning off, I try for salt, spices. Pork in Chinese sweet and sour sauce should be slightly spicy, juicy and very soft. For "fire-eaters" you can still add ground or fresh pepper chilli, finely chopped.

In principle, everything is ready. But if you do not like when the carrots are a little hard, you can cover with a lid and let them stew until the desired degree of readiness.

I hope for those who are just starting to get acquainted with exotic recipes I also like pork in sweet and sour sauce. Chinese cuisine is considered one of the healthiest and most diverse in terms of cooking, and of course the budget. From a small piece meat and affordable vegetables makes a decent portion tasty food. The best garnish I consider boiled unleavened rice, with rice noodles It's good, but it's a bit pricey for us. So choose the option that suits you and cook to your health! Your Plushkin.

One of the variations of the recipe can be viewed in video format

Pork in sweet and sour sauce is a vivid example of classic Asian taste experiments. An exotic origin does not hurt to cook a dish at home, using juicy meat, vegetables and a balanced dressing, the creation of which not only Chinese chefs, but also European housewives can handle.

How to cook pork in sweet and sour sauce?

Pork in sweet and sour sauce is a recipe that turns a minimum of products into a savory and refined dish. Cooking is striking in its simplicity and accessibility: all components are uniformly cut and fried in oil until cooked. After that, they are poured with sauce and languish in a pan until the mass thickens.

Ingredients:

• pork - 450 g;
• rice vinegar- 30 ml;
• carrots - 1 pc.;
• pepper - 2 pcs.;
• chili - 1/2 pc.;
• soy sauce - 80 ml;
• water - 100 ml;
• sugar - 60 g;
• starch - 40 g.

Cooking

1. Cut the meat and marinate in 40 ml of soy sauce for 30 minutes.
2. Cut peppers and carrots into cubes. Chop up the chili.
3. Mix vinegar, water, starch, sauce and sugar.
4. Brown the vegetables and meat and add the sauce.
5. Pork in a pan in sweet and sour sauce is removed from heat as soon as the sauce thickens.

Pork in sweet and sour sauce with vegetables

Pork with eggplant in sweet and sour sauce is a dish that combines the most revered components of Asian cuisine - meat and eggplant. Vegetables are amazing nutritional properties- they are equally delicious hot and cold, combined with meat and other vegetables, and instantly lose their specific bitterness when cooked in sweet and sour sauce.

Ingredients:

• pork - 250 g;
• eggplant - 1 pc.;
• carrots - 1 pc.;
• pepper - 1 pc.;
• soy sauce - 50 ml;
• starch - 20 g;
• sugar - 10 g;
• vinegar - 20 ml;
• tomato juice- 150 ml.

Cooking

1. Roll the meat in 20 g of starch and fry.
2. Brown the vegetables.
3. Pour in a sauce of juice, sauce, vinegar, sugar and starch. Add meat.
4. Pork in sweet and sour sauce languishes with vegetables for no more than 2 minutes.

Pork in sweet and sour sauce with sesame seeds

Fried pork in sweet and sour sauce will delight you with a riot of colors and fantastic taste if cooked in a wok. Thanks to this method, thinly sliced ​​meat will quickly brown on the outside, while remaining juicy on the inside, and vegetables will retain a crispy texture. Glossy honey sauce and sesame seeds add color.

Ingredients:

• pork - 500 g;
• carrots - 70 g;
• water - 100 ml;
• soy sauce - 60 ml;
• lemon juice - 50 ml;
• honey - 25 g;
• starch - 20 g;
• ketchup - 40 g;
• sesame - 30 g.

Cooking

1. Fry pork and carrots.
2. Mix soy sauce, honey, ketchup and lemon juice.
3. Pour over meat with vegetables.
4. Add water and starch.
5. Pork in sweet and sour sauce with honey is fried for a minute and sprinkled with sesame seeds.

Pork in batter in sweet and sour sauce

Crispy pork in sweet and sour sauce is extremely popular in the field fast food. You can get ruddy meat at home using batter. It will not only add variety to the texture, but also protect the pork from drying out. There are a lot of batter recipes, but the simplest and most affordable is kneaded from flour, water and eggs.

Ingredients:

• pork - 350 g;
• broth - 200 ml;
• tomato paste - 20 g;
• starch - 10 g;
• soy sauce - 30 ml;
• vinegar - 30 ml;
• sugar - 40 g;
• flour - 100 g;
• egg - 2 pcs.;
• oil - 30 ml;
• water - 170 ml.

Cooking

1. For batter, beat eggs with flour, water and oil. Fry meat in it.
2. For the sauce, mix the rest of the ingredients. Add meat and simmer.
3. Pork stewed in sweet and sour sauce served hot.

Pork in sweet and sour sauce with pineapple

Pork in sweet and sour sauce - an easy recipe that will delight quick cooking and minimum products. It is only necessary to pour pieces of meat and pineapples with a mixture of juice, sauces and starch and, after sweating, remove from the stove. Such a dish can be served at any time of the day, since a can of pineapples and fresh pork tenderloin found in the nearest store.

Ingredients:

• pork - 650 g;
• canned pineapples - 350 g;
• starch - 30 g;
• tomato sauce - 70 g;
• soy sauce - 40 ml.

Cooking

1. Fry the meat.
2. Mix pineapple juice with starch and sauces.
3. Add sauce to pineapple and meat.
4. Pork in sweet and sour sauce is stewed for 3 minutes.

Chinese style pork in sweet and sour sauce

The Chinese recipe for pork in sweet and sour sauce is varied both in technique and in the ingredients used. IN European version vegetables are added to the dish, and in the traditional one, the meat is cooked on its own. To keep the pork juicy and rosy, it is dipped in a mixture of starch and water, fried until crispy, and only then stewed in sauce.

Ingredients:

• pork - 580 g;
• starch - 150 g;
• sugar - 100 g;
• water - 400 ml;
• tomato paste - 50 g;
• vinegar - 20 ml.

Cooking

1. Dissolve 100 g of starch in 200 ml of water.
2. Marinate the pork for 10 minutes. Fry.
3. Mix pasta, 50 g starch, vinegar, sugar and 200 ml water. Add to meat.
4. Pork in sweet and sour Asian sauce languishes for 3 minutes.

Pork in sweet and sour teriyaki sauce

Pork in sweet and sour sauce will get a "varnished" surface if cooked in Japanese teriyaki sauce. It is a mixture of sugar, sake and soy sauce, and when fried, it affects the texture of foods, giving them golden color and aroma. Tiriyaki is also popular as a marinade, as it quickly softens the meat.

Ingredients:

• pork - 350 g;
• teriyaki sauce - 90 ml;
• sesame oil - 40 ml.

Cooking

1. Marinate pork in teriyaki for an hour.
2. Fry in sesame oil.
3. Stew meat in teriyaki for 5 minutes.

Pork in sweet and sour sauce with mushrooms

Mushrooms have a place of honor in Chinese cooking. Such a component is especially valuable with a narrow choice of vegetables. They are combined with meat, achieving the maximum taste variety and nutrition. Traditionally, the dish is prepared from tree mushrooms shiitake, but for budget option Mushrooms or oyster mushrooms are perfect.

Ingredients:

• pork - 400 g;
• champignons - 100 g;
• pepper - 2 pcs.;
• soy sauce - 50 ml;
• ketchup - 40 g;
• vinegar - 10 ml;
• sugar - 10 g;
• flour - 20 g;
• water - 100 ml.

Cooking

1. Sauté the mushrooms separately before cooking the pork in sweet and sour sauce.
2. Brown the pork and vegetables.
3. Add mushrooms, water and simmer for 20 minutes.
4. Mix the rest of the ingredients.
5. Pour the mixture into the meat and simmer for 5 minutes.

Pork in sweet and sour sauce in the oven

Baked pork in sweet and sour sauce is a dish adapted to European preferences. The peculiarity of the recipe is that the sauce is pre-stewed until thick consistency, after which it is combined with meat. The preparation of pork deserves attention: before being sent to the oven, it is only slightly cut and soaked in hot sauce.

Ingredients:

• pork - 1.5 kg;
• tomato paste - 90 g;
• apple cider vinegar - 60 ml;
• sugar - 60 g;
• orange juice - 200 ml;
• soy sauce - 125 ml;
• chili - 5 g;
• water - 150 ml.

Cooking

1. Mix all the ingredients for the sauce and simmer for 20 minutes.
2. Cut the meat, pour over the sauce and bake for an hour at 200 degrees.

Pork in sweet and sour sauce in a slow cooker

Pork stewed in sweet and sour sauce will acquire unique flavors if you cook it in a slow cooker. Modern technology saves you from standing near the stove for a long time, taking care of the juiciness and aroma of the dish. The hostesses are only required to mix the components for the sauce and, adding it to the contents of the bowl, wait for the beep.

Ingredients:

• pork - 550 g;
• pepper - 2 pcs.;
• carrots - 1 pc.;
• soy sauce - 90 ml;
• tomato paste - 45 g;
• sugar - 40 g;
• oil - 30 ml;
• vinegar - 25 ml;
• water - 120 ml.

Cooking

1. Brown the pork and vegetables in the "Fry" for 15 minutes.
2. For the sauce, mix the rest of the ingredients.
3. Add to the meat and turn on the "Stew" for 30 minutes.
   

Asian cuisines have a specific taste. Some of them will seem unusual, others prefer them. Chinese meat in sweet and sour sauce is one of the most typical dishes for these cuisines, but almost everyone likes it, even those who like the European table. Under this name, a number of snacks are combined that differ appearance and composition, but having close flavor range. It has different shades depending on the chosen recipe. Chinese meat in sweet and sour filling can be very different, everyone will find an option to their liking.

Cooking features

The technology of cooking meat in Chinese style in sweet and sour sauce has several characteristic features.

• Most often, pork is used for this dish, but it is quite acceptable to replace it with veal or poultry meat. old beef for this purpose is not suitable, lamb is also not suitable.
• From the meat of a young animal, the dish turns out to be more tender and soft.
• Fresh and chilled meat is preferable to frozen, as this product may lose its juiciness when frozen and then thawed. To prevent this from happening, defrost the meat in the refrigerator, avoiding sudden temperature changes.
• Chinese meat products in sweet and sour sauce are usually cut into strips.
• Before cooking, the meat is prepared by keeping it in the marinade for some time. It will be more tender and juicier if you pickle it for a couple. This is especially important for older pork and veal.
• The basis of sweet and sour filling is most often soy sauce. Rice, apple, vinegar or fruit juice. Sweet notes are due to the inclusion of sugar, honey, fruits. Frequent additions are garlic, ginger, sesame. The most commonly used vegetable onion, Bell pepper.
• At the first stage of cooking, the meat and other ingredients are fried in vegetable oil over high heat. Fry meat and vegetables separately, only then combine. Finish the preparation of the dish by stewing under the lid at a low temperature.

As a side dish for Chinese meat in sweet and sour sauce, rice is best. The dish can be served without a side dish as an independent snack.

Chinese style meat in sweet and sour sauce with tomato paste and onions

• pork pulp - 0.4 kg;
• onions - 150 g;
• garlic - 3 cloves;
• grated ginger - 5 g;
• tomato paste - 20 ml;
• honey - 20 ml;
• soy sauce - 30 ml;
• vegetable oil - 30 ml;
• lemon juice - 30 ml;
• water - 0.2 l;
• sesame seeds - to taste.

Cooking method:

• Wash the pork, dry it, cut into large strips.
• Mix a spoonful of soy sauce with water in an amount of 50 ml.
• Immerse the meat in this mixture and leave for half an hour.
• Peel and cut the onion into thin half rings.
• Mix remaining soy sauce with tomato paste, grated ginger, melted to liquid state honey and lemon juice. Add 150 ml of water, mix well.
• Lightly toast the sesame seeds in a dry frying pan.
• Remove them from the pan, pour oil into it.
• Cut garlic cloves in half and fry for 5 minutes in oil.
• Remove the garlic, put the pork in the pan. Its pieces should be at some distance from each other, so the meat will have to be fried in batches.
• After browning the meat on all sides, remove from the pan and place on it next game pork.
• When all the meat is fried, throw the onion into the pan and fry it until golden brown.
• Return the meat to the pan, pour it with the prepared sweet and sour sauce.
• Simmer over low heat covered for 15 minutes.

Sprinkle with sesame seeds when serving.

This recipe for Chinese meat in sweet and sour sauce is one of the simplest, it does not require many ingredients, the technology is not very complicated. Prepare this dish for family table even an inexperienced hostess can.

Chinese style meat in sweet and sour sauce with carrots and bell peppers

• meat (pulp) - 0.3 kg;
• carrots - 0.2 kg;
• sweet pepper - 0.25 kg;
• soy sauce - 40 ml;
• garlic - 4 cloves;
• honey - 20 ml;
• grated ginger - 10 g;
• vegetable oil - 30-50 ml (depending on the fat content of the meat);
• balsamic vinegar- 20 ml;
• tomato - 150 g;
• water - 0.22 l;
• starch - 40 g.

Cooking method:

• Prepare the meat by washing it, drying it with a napkin and cutting into medium-sized sticks.
• Mix a tablespoon of soy sauce with three tablespoons of purified water, dissolve the starch in this mixture.
• Dip the pieces of meat into the resulting marinade and leave for half an hour.
• Wash the pepper, remove the seeds from it by cutting off the stem. Cut the pulp of the pepper into strips or quarters of rings.
• Peel the carrots. Grind on a grater designed for cooking Korean salads. In the absence of this device, carrots can be cut into thin strips with a knife or vegetable peeler.
• Pour boiling water over the tomato, peel. After that, the vegetable should be chopped, cut into small pieces or smashed in a blender. The last option is preferred.
• Peel and grate the ginger root.
• Melt the honey until you get a liquid consistency.
• mix tomato puree or pieces of tomato with the remaining soy sauce, vinegar, grated ginger, melted honey and water in an amount of 150-160 ml.
• Cut garlic cloves into several large pieces.
• Fry them for 5 minutes in vegetable oil, then remove the garlic.
• Fry the meat over high heat so that it is covered with an appetizing crust.
• Transfer the meat to a plate, reduce the heat.
• Put the carrots in the oil and fry it, stirring, for 5 minutes.
• Add pepper, continue cooking the same amount.
• Return the meat to the pan, mix with vegetables.
• Pour in sweet and sour sauce and simmer for 10 minutes.

The dish contains a large number of vegetables, which allows you to serve it without a side dish.

Chinese style meat in sweet and sour sauce with pineapples

• meat - 0.7 kg;
• canned pineapple - 0.3 kg;
• onions - 150 g;
• starch - 20 g;
• wheat flour - 20 g;
• tomato paste - 60 ml;
• apple cider vinegar (6 percent) - 20 ml;
• soy sauce - 40 ml:
• water - 40 ml;
• vegetable oil - how much will it take.

Cooking method:

• Meat, washed and dried, cut into strips.
• Mix flour and starch, roll meat strips in them.
• Dilute the soy sauce with water, pour over the meat and leave for 20-40 minutes.
• Open a jar of pineapples, pour the syrup from it into a bowl, cut the fruits themselves into medium-sized cubes.
• Remove the husk from the bulb. Cut the vegetable into small cubes.
• In syrup from under canned pineapple add tomato paste and apple cider vinegar, mix thoroughly to get a homogeneous composition.
• Fry in vegetable oil until golden brown meat, take it off the heat.
• Add a little oil if necessary, fry the pineapples in it for 2-3 minutes, remove them from the pan.
• In the same oil, fry the onion until translucent.
• Put the meat and pineapples in the pan, pour the prepared sauce.
• Cook for 10-15 minutes over low heat with a lid on.

Many people like this version of meat in Chinese. To a greater extent, the recipe is suitable for pork and poultry meat, veal is cooked less often.

Chinese style meat in sweet and sour sauce with oranges

• meat (preferably pork) - 0.5 kg;
• brown sugar - 20 g;
• orange - 0.2 kg;
• tomato paste - 20 ml;
• soy sauce - 30 ml;
• flour - 10 g;
• rice or apple cider vinegar (6 percent) - 30 ml;
• ginger powder - 5 g;
• vegetable oil - how much will go.

Cooking method:

• Cut the meat like small chops. Fight off.
• Fry until golden brown.
• Wrap in foil and bake for 30 minutes in an oven preheated to 180 degrees.
• Put the meat in a saucepan.
• Squeeze out the juice from the orange.
• Mix it with the rest of the ingredients, bring to a boil.
• Pour the meat, warm for 5 minutes.

This dish will appeal not only to lovers Chinese food but also adherents of European traditions. It has pleasant taste and seductive fragrance.

Many people like Chinese meat in sweet and sour sauce. You can cook it with fruits or vegetables. Even an inexperienced cook can master the technology of cooking.

Of all types of meat, men, for the most part, prefer pork. It is understandable - the kebab turns out to be amazingly soft, the cutlets are very juicy, the frying just melts in your mouth. Whatever is made from the pulp or ribs - any dish will be chic!

A few years ago in Urumqi we went to a restaurant to enjoy national cuisine. And to be honest, we were pleasantly surprised. Of course, we knew that “everything is wrong” among the Chinese, but combining the incongruous seems to be a really strong tradition in the most populated country in the world!

No wonder the Chinese, in addition to their famous Peking duck, are also famous for their unique sweet and sour sauces. An amazing combination of such different taste sensations in one fill will transform both vegetables and appetizing pieces animal origin.

And no matter how strange it sounds, we liked the meat in sweet and sour sauce so much that now from time to time we ourselves arrange unique dinners with this delicacy at home.

Try to cook this yummy at least once, and you will become a fan of Chinese recipes.

"What? Meat, and even with pineapples? - you will be surprised. All right! Cantonese cuisine is famous for fruit and vegetable combinations with meat. And it's incredibly delicious!

Tender flesh that crunches on top, but remains very juicy inside. It would seem that the pig was cooked in batter, but it shines thanks to thick sauce. And the starch shell itself is done in a completely different way.

Although pineapple is enough sweet fruit even in canned, but it will only complement the dish and add sophistication.

We will need:

• Pork pulp - 400 gr.
• Pineapple rings - 4 pcs.
• Sugar sand - 4 tbsp. l.
• Soy sauce - 2 tbsp. l.
• Rice vinegar - 2 tbsp. l.
• White wine - 100 ml
• Corn starch - 2 tbsp. l. + 5 tbsp. l.
• Egg - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato paste, white wine - 1 tbsp. l.
• Fresh ginger - 1 plastic.
• Sunflower oil - 0.5 cups.

Cooking:

1. Cut the tender, washed and dried pulp into three-centimeter squares.

2. Now the cut must be marinated.

Pour wine with soy sauce (1 tablespoon) into a bowl, beat in an egg and combine all this with starch (2 tablespoons). Beat well, and send the meat to the resulting mixture for a quarter of an hour.

3. At this time, you can start preparing dressings and fruit and vegetable components.

In a separate cup, combine the remaining soy sauce with tomato paste, vinegar and granulated sugar. Chop the ginger plastic into strips, and pepper and pineapple rings into identical small squares.

4. Pour the rest of the starch onto a cutting board and roll the marinated pieces of meat in it.

5. Since the Chinese prefer to cook in a wok, it will be good not to deviate from their tradition.

Warm up the oil in it and quickly send it piece by piece meat pieces fry. It is best to break the cut into two batches for this process, so that everything is evenly fried for 3-5 minutes.

Be sure to stir continuously so that the starch crust does not stick to adjacent pieces.

6. Catch the fried pulp with a slotted spoon or wire scoop, and allow excess oil to drain from the surface.

7. Drain the oil from the wok, leaving only a little, and fry the pepper with pineapple and ginger on it for a couple of minutes. A couple of minutes of frying over high heat is enough to make the cubes half ready - a little soft on top, but inside they remain almost fresh.

Vegetables don't need to be fried! In Chinese dishes, they are always semi-cooked.

Then pour the dressing into them and then simmer for another 2 minutes.

Do not turn down the heat! Everything is cooked only on high heat - this is the specificity of national cooking.

8. Add pieces of meat to vegetables and intensive mixing heat the resulting dish for one minute.

9. Serve with rice side dish, as well as independently.

If you decide to serve with rice, then it is better to cook it without any additives, just add a little salt. In China, rice is served in small bowls, like bowls.

Pork with pineapple and bell pepper

Although it may seem that all Chinese-style pork dishes “same face”, nevertheless, each of them has its own zest in the cooking process, and therefore they taste very different.

This recipe also has pineapples and peppers, but you will feel the difference, as when doing step by step actions, and on sensations by receptors during food.

We will need:

• Pork pulp - 500 gr.
• Canned pineapples - 150 gr.
• Boiling water - 0.5 cups.
• Sunflower oil - 4 tbsp. l.
• Soy sauce - 3 tbsp. l. + 3 tbsp. l.
• Garlic clove - 2 pcs.
• Tomato paste - 2 tbsp. l.
• Bell pepper red and green - 1 pc.
• Sugar, starch, rice vinegar - 1 tbsp. l.
• Ground ginger - 1 tsp
• Chili, salt - to taste.

Cooking:

1. Pour soy sauce (3 tablespoons) into a bowl, mix a pinch of salt and starch with ginger well in it. Cut the meat into three-centimeter cubes and dip in soy marinade for half an hour.

2. Red and green peppers clear of boxes with seeds and stalks. Rinse well, dry and cut into squares.

This multi-colored cut will help to add color to the dish. Chop the garlic cloves with a knife as finely as possible so that it is appetizing, but the garlic spirit is not strongly felt.

3. Heat the oil in a frying pan and fry the meat until golden brown. You can immediately put it on a paper towel to remove excess oil.

Meat should be semi-cooked.

It is better to fry in batches so that the pulp does not let the juice out, but rather seals it inside itself.

4. As soon as you have finished with pork, immediately send garlic and pepper slices to the pan, instead of it, for a couple of minutes.

Be sure to stir so nothing burns.

5. In a bowl, combine vinegar with tomato paste, the remaining soy sauce and granulated sugar.

Mix well to get a uniform pleasant filling. Return the meat cubes to the pepper and pour everything with the cooked sweet and sour thick mixture.

6. After a minute to the previous ingredients send pineapple pieces(if it was preserved in rings, then chop it, otherwise triangles will do, as is in the jar).

Flavor with a pinch ground chili and pour in boiling water. Stir and cover the dish with a lid so that it languishes for a quarter of an hour over low heat.

The dish is best served with freshly cooked crumbly rice, decorated with greenery.

Recipe for Chinese-style pork in batter with sweet and sour sauce

Madly in love with meat in batter! Only now it will not be flour dough at all, but a crispy shell based on marinade with starch and then whipped protein added.

This delicacy will also be filled with a great dressing and sprinkled with sesame seeds.

We will need:

• Pork fillet - 700 gr.
• Sunflower oil - 1 cup.
• Protein chicken egg- 1 PC.
• Corn starch - 8 tbsp. l. + 3 tbsp. l.
• Soy sauce - 5 tbsp. l. + 5 tbsp. l.
• Sauce "Tkemali" - 4 tbsp. l. + 4 tbsp. l.
• Honey - 4 tbsp. l.
• Wine vinegar - 3 tbsp. l. + 3 tbsp. l.
• Ketchup spicy - 3 tbsp. l.
• Salt - 1 pinch.
• Sesame seeds - for sprinkling.

Cooking:

1. Rinse and dry the fillet. Cut into 15 cm slices 2 cm thick and beat lightly. Then cut them into oblong bars 2 cm wide.

2. In a bowl, combine, and then mix well, soy (5 tablespoons) and fruit (4 tablespoons) sauces with starch (3 tablespoons) and vinegar (3 tablespoons).

For a third of an hour, marinate the prepared cold cuts.

China has fruit sauce, strongly reminiscent of the taste of "Tkemali", which can be used as an analogue for this recipe.

3. In a separate bowl, cook sweet and sour filling. It is enough to combine the remains of Tkemli and soy sauce with honey and ketchup. Add 3 tbsp. l. starch and beat everything until smooth.

4. In a cup, beat the protein with a pinch of salt, and then the air protein oil carefully place in the marinated meat and add the remaining starch (5 tablespoons).

Mix well and you will get a great batter for our delicious bars.

5. In a deep frying pan or wok, heat the oil and fry the meat in portions for 3-5 minutes, stirring constantly to prevent sticking.

It is best to throw the bars separately in small batches so that the top is instantly formed tender crust. Put the finished pork on paper or a wire rack to remove the oil by natural drainage.

6. After frying, it is best to drain the used oil immediately and paper towel or use a napkin to remove its remains from the pan, because we still need it.

Pour the sweet and sour mixture into it, and as soon as it starts to boil, pour the battered meat into it for a couple of minutes.

This wonderful delicacy is perfect even without a side dish! A delicious filling it is pleasant to soak with fresh bread crumb directly from the portioned plate as a bite to the meat.

Usually, for beauty and piquancy, the dish is sprinkled with sesame seeds on top.

A simple recipe for pork in sweet and sour sauce in the oven

Although it seems that a lot of ingredients are needed for the sauce, it is still quite easy to prepare. Since it will be stewed, it is quite possible to pour some of it into some tightly closed container and store it in the refrigerator for a couple of days.

But usually it flies away as an additional gravy to oven-baked meat.

We will need:

• Pork pulp - 2 kg.
• Thick tomato juice - 1.5 cups.
• Apple cider vinegar - 1 cup.
• Sunflower oil - 0.5 cups.
• orange juice, molasses, apricot jam- 0.5 cups.
• Worcestershire and soy sauce, balsamic vinegar - 0.5 cups each.
• Garlic clove - 2 pcs. + 4 pcs.
• Onion - 1 pc.
• Dijon mustard - 8 tbsp. l.
• Tomato paste - 5 tbsp. l.
• Brown sugar - 4 tbsp. l.
• paprika, basil, Provencal herbs- 1 tbsp. l.
• Ground chili pepper, salt - 2 tsp.
• Ground ginger, Tabasco sauce - 1 tsp each.
• Ground black pepper - 1 tsp.

Cooking:

1. Since the sauce takes time to simmer, it is best to start cooking it first. Chop the onion into small cubes. Chop the garlic cloves into strips or chop with a press.

Heat up in a saucepan sunflower oil and first throw onion slices into it, and after 3 minutes garlic. After a minute, pour in all the liquid ingredients, and then add all the loose ingredients.

For meat from total mass ingredients set aside only 2 garlic cloves, salt, ground black pepper and chili. Don't put them in the box!

Bring the mixture to a boil and reduce heat to low. Simmer for half an hour. During this time, it will boil down by about a third.

2. In the meantime, you can start processing meat.

washed out big piece Pork slightly not completely cut in the shape of a fan into three-centimeter slices. Pass the reserved garlic through a press and mix it with ground peppers and salt.

Rub the mixture on all sides of the meat, including between the cuts.

3. Cover the bottom of the baking dish with foil so that the pulp does not stick during the languishing process. ready sauce Pour the meat well on each side. It will be quite enough to add it only 2/3.

Pour a third into a non-metallic container and close the lid - we will need it later.

4. Cover the form with a sheet of foil so that the pieces do not dry out and burn on top. Send to a preheated oven (180 degrees) for 1.5-2 hours.

Serve the finished dish hot with any side dish, be sure to water it on top with the remaining liquid filling.

Pork with Chinese eggplant

The Chinese eat a lot of vegetables and herbs in their diet. One of their most favorite herbal products- eggplant. Entire cookbooks are dedicated to him.

Can you imagine how great this purple beauty pairs with pork? But there is little secret, which does not allow the vegetable to ferment and remain as plump and juicy, approximately like meat. This is the frying of both main ingredients in a starchy batter.

We will need:

• Pork - 500 gr.
• Eggplant - 300 gr.
• A clove of garlic, an egg, - 3 pcs.
• Cold water - 3 tbsp. l.
• Leek stalk - 2 pcs.
• Chopped feather onions, starch, soy sauce - 2 tbsp. l.
• Bamboo sweet spicy sauce- 3 tbsp. l.
• Sunflower oil - for deep frying.
• Black ground pepper, salt, chili - to taste.

Cooking:

1. It is advisable to choose meat without fat and films. Rinse and dry it well, and then start cutting into cubes. Too much big pieces will fry for a long time, so a thickness of 2 cm will be the most suitable.

2. fresh eggplant chop into pieces of the same size. Now the varieties are not bitter, so they do not need to be soaked.

3. For Chinese batter eggs require only whites. Therefore, you should separate the yolks, and beat with a pinch of salt in thick foam only whites. Then dilute the starch cold water with soy sauce (1 tsp) and combine this mixture with the protein mass.

4. In the resulting liquid batter pour meat and eggplant cuts. Mix well so that the egg-starch mixture completely covers all the pieces.

5. Heat the oil over maximum heat in a thick-walled deep frying pan or wok and fry the prepared eggplant with pork in batches for a couple of minutes.

6. Chop the garlic with a knife. Chop the leek stalk obliquely to make it look more interesting.

Peanut kernels can be lightly dipped in boiling water to remove possible dirt and dust. You can not remove the skin from the nucleoli, but if you don’t like it, then it’s better to peel it off.

7. Remove oil from the pan. Just drain it and that's it. Add 1 tbsp. l. fresh and fry the garlic on it first for half a minute, and then pour in the peanuts and sliced ​​​​leek.

Fry for a maximum of 2 minutes. It can even be a little less so that everything is cooked according to the stir-fry principle.

8. Pour the sweet-spicy bamboo sauce over the nuts and onions and pour back into the pan after half a minute ready eggplant with meat.

Simmer for one and a half minutes and serve portioned plates topped with chopped green onions.

The filling will almost be absorbed into tender crispy pieces and give unique taste and aroma of the finished dish.

Pork in Teriyaki Sauce Recipe, like in a Chinese restaurant

The most famous sweet and sour japanese sauce This is Teriyaki. Thanks to him, any meat dish will have not only a delicate and piquant taste and aroma palette, but will also acquire a beautiful shine. The pieces just start to shine thanks to the caramelized sugar contained in this delicious liquid.

And here the Japanese Chinese dishes? Yes, despite the fact that you can use this famous marinade to cook excellent pork at home, no worse than in high-end restaurants in Beijing! And cooking teriyaki on your own is as easy as shelling pears.

We will need:

• Pork pulp - 0.5 kg.
• Garlic clove - 2 pcs.
• Water, soy sauce, sunflower oil - 2 tbsp. l.
• Brown sugar - 1 tsp
• Ground black pepper - 1 pinch.

Cooking:

1. First, let's cook delicious Teriyaki together. Pour sugar and ground pepper into a deep bowl. There on the very fine grater grate garlic cloves.

To appear rich aroma, the resulting mixture must be mixed and a little “grind” with a fork. Then pour in the sauce with water and oil.

2. Chop the pulp into small sticks of one and a half centimeter thickness. Dip them into the prepared mixture and, after shaking the contents of the bowl a little with your hands, leave them alone for an hour and a half so that the meat is marinated.

Then in small portions take it in your hand, squeeze the marinade lightly and put it on a hot frying pan. Fry for about 3 minutes.

3. Then pour the sauce remaining in the bowl into the pan with the meat and then simmer for 2-3 minutes to achieve its maximum filling with juiciness and a unique sweet and sour combination of products.

4. Boil rice in advance and put pork on it in a beautiful slide in Chinese style.

By the way, Teriyaki "you can use and or fish. It will turn out no less tasty and original.

Step-by-step recipe for cooking pork in sweet and sour sauce in a slow cooker

How to bypass your favorite multicooker? Thanks to her, in just three steps, you can cook a wonderful stewed pork in the Chinese style. Spicy and juicy at the same time.

With such fragrant delicacy it is difficult to wait for a side dish and with bread it will go away just for a sweet soul.

We will need:

• Pork fillet - 1 kg.
• Sugar - 100 gr.
• Wine vinegar, water, white wine - 50 ml each.
• Garlic clove - 4 pcs.
• Tomato paste, soy sauce - 3 tbsp. l.
• Corn starch - 2 tbsp. l.
• Onion - 1 pc.
• Salt, pepper, sunflower oil - to taste.

Cooking:

1. The first step is to chop what can and should be cut with a knife.

Cut the fillet into cubes with a width of two centimeters. A small onion is best chopped into cube-shaped pieces. Chop the garlic cloves as finely as possible. In extreme cases, use the press.

2. Remove the bowl from the multicooker and coat it inside with a cooking brush with oil. In principle, only 1 tbsp is enough for this. l. sunflower oil.

Then place the cold cuts in a cup and send it to fry for a quarter of an hour with the lid closed.

A similar frying result can also be achieved in the "Baking" mode.

3. Pour out and pour in all the other ingredients from the list of ingredients, including chopped onion and garlic, mix well and simmer for an hour under a closed lid.

Or you can mix all the ingredients first, and then pour the meat. Do what is more convenient for you, and also it seems better and tastier.

4. Ready meal you can let it brew a little more without heating (5-15 minutes) and serve.

Video on how to cook pork in Chinese style with vegetables from chef Ilya Lazerson

And here is another recipe for cooking meat the way it is cooked in China. The recipe is also proposed to be cooked in sweet and sour sauce, and chef Ilya Lazerson shares his cooking option.

The meat is also marinated at first, and then deep-fried in oil. But not just like that, but in batter on starch dough on protein and water.

Along with vegetables, pineapple is also in the composition of the components.

In general, it makes no sense to describe the recipe. It's better to watch how it cooks real chef than to retell the sequence of his actions.

Cook and eat healthy!

Friends, this is such an interesting and delicious selection we got it. I think that each of you will be able to find a recipe to your liking.

Although Russian cuisine is famous for its naturalness, it still sometimes draws on the exotic.

Now there is no need to go to distant lands to taste the miraculous, marvelous food. You can easily cook Chinese traditional pork in sweet and sour sauce yourself and feel like a great chef in your own kitchen.

Choose any of the proposed options for a magnificent and at the same time original marinade and also experiment yourself. Combine incongruous and enjoy meat delicacies.

Bon appetit and sweet and sour sauces to the most tender pork cooked by your own hands!

The dish is multi-process, so we prepare the ingredients in stages. Let's marinate the meat first. To do this, prepare the pork. We clean it from excess fat and films. We cut it into cubes of 2.5x2.5 cm, put it in a deep container and pour it with soy sauce. Let marinate for 20 minutes.
While the meat is marinating, prepare the rest of the ingredients. Wash vegetables and eggs.
Cleaning and cutting carrots large pieces with a facet about 2.5 cm in size.
Boil water in a saucepan and put carrots in it. Cook after boiling for 4 minutes, then drain the water through a colander.
We clean and cut the pepper into squares of 2.5x2.5 cm, and green onion strips are also 2.5 cm long.
Preparing egg mixture. Beat the egg well and mix with the cornstarch.
We shift the meat from the soy sauce, squeezing a little, into the egg mixture. Stir so that each piece of meat is eventually covered with it.
We put the wok on the strongest fire and pour a lot of vegetable oil. We heat the pan with oil well and put the pieces of pork in the egg into it. Fry, stirring constantly, until the meat is covered with a crust.
We take a plate, cover it with a paper towel and put the fried meat on it to excess fat stack from it.
Pour the remaining oil from the pan and make the sauce in it. You can cook it in a separate saucepan, but this, it seems to me, is useless. Boil the broth in a wok, add soy sauce, apple cider vinegar, sugar and tomato paste.
Bring to a boil again and add chopped bell peppers and carrots. Mix well. Cover with a lid and simmer on low heat for 3 minutes. We remove the lid, dilute in small amount water starch for the sauce, pour into the wok and add green onions. Starch, by the way, in addition to thickening the sauce, will give a very strong shine to the whole dish. The Chinese often use this trick to make their presentation more effective. Bring to a boil again, add pork, stir, heat for another 3 minutes and turn off the heat.
Chinese style pork in sweet and sour sauce ready to serve! Arrange on plates and eat with chopsticks.
Now you know how to cook Chinese style pork in sweet and sour sauce. Enjoy your food!