Meat in sweet and sour sauce. Pork in sweet and sour sauce - the most delicious recipes for an unusual dish How to make meat in sweet and sour sauce

I remember how in a restaurant, while enjoying delicious pork in Chinese sweet and sour sauce, I thought wistfully that I couldn’t cook this. The recipe is difficult to find, there are probably a lot of unusual seasonings. This is how I thought until I turned to my faithful friend, the Internet. It turns out that making a Chinese dish at home is not at all difficult; it is important to understand the cooking technology and know some of the nuances. And also choose a recipe, since there are several options for the dish - with pineapples, adding vegetables (bell peppers, eggplants, carrots). Fried meat is prepared with tomato paste, starch, honey, and in batter.

The Chinese simply call pork with a special sauce GO BAO ZHOU. Don't try to remember, because it's enough to say that you want sweet and sour sauce for pork, and you will be understood in any restaurant.

Pork in sweet and sour sauce, Chinese style

It is believed that this is the most correct recipe for preparing meat and sauce for it. As a rule, the original of a real dish always contains starch and tomato paste. The starch batter seals the meat juices inside, giving the pork pieces a special juiciness.

Take:

• Pork pulp – 800 gr.
• Starch - 4 large spoons + 2 small spoons in the sauce.
• Sesame oil - tbsp. spoon.
• Granulated sugar - 5 large spoons.
• Tomato paste – 2 large spoons.
• Essence 70% - tablespoon.
• Salt - a small spoon.
• Sunflower oil for frying meat.

How to cook pork in sauce (step by step)

Cut out all the fat from a piece of pork; it will not enhance the taste of the dish.

Cut into pieces maximum 0.5 cm.

Place in a bowl, add salt, and leave to salt for 5-10 minutes.

Add starch and add half a glass of water. Stir the contents. Leave for another 2-5 minutes.

Heat oil in a frying pan and place the pieces. Cook, turning constantly, until the meat is browned. There is no need to fry it too much, see how in the photo.

Do not lay out all the pieces at once; it is better to spend a little more time, but cook in portions. There is no need to change the oil.

How to make pork sauce

Drain the fat from the pan into a separate bowl. Instead, add sugar, pour in water (150 ml), and add tomato. Fire power is maximum.

Dilute the starch with a small amount of water. Dilute the sauce; the starch will thicken it. Cook while stirring. The sauce will begin to thicken. At this point, reduce the heat to low. If you notice that the sauce is too thick, add a little water.

Pour in a couple of tablespoons of sunflower oil, you can use the same oil that the pork was fried in.

Add meat to the sauce. Stir until the pieces are well coated in the sauce.

Warm up for 2-3 minutes. Make the fire as low as possible. And take the last step - add sesame oil to the sauce.

Slow down the last minutes. Turn off the burner and let stand for 5-10 minutes. Start tasting.

Attention! The ideal utensil for preparing Chinese dishes is a wok pan. When frying, the contents in it are heated evenly.

Recipe for pork in sweet and sour sauce with vegetables

Don't limit yourself to one taste; add a few vegetables, and the taste of the dish will sparkle in a new way. A simple recipe for pan-fried pork will not leave anyone indifferent. Here are carrots, peppers, soy sauce. You can serve it with rice, traditional in oriental cuisine, and it will be very tasty for dinner.

You will need:

• Tenderloin – 400 gr.
• Bell pepper - a couple of pieces.
• Garlic cloves - the same amount.
• Bulb.
• Starch - 2 small spoons.
• Sunflower oil – 4 large spoons.
• Water – ½ cup.
• Ginger, root – 3-4 cm.

For the sweet and sour marinade:

• Soy sauce – 3 tbsp. spoons.
• Apple cider vinegar - a tablespoon.
• Granulated sugar - the same amount.
• Tomato paste – 2 large spoons.

How to cook meat:

1. Cut a piece of pork into long strips.
2. Chop the ginger root into small pieces. Chop the garlic cloves in the same way. Place in a bowl with meat.
3. Pour in half of the soy sauce suggested in the recipe. Add potato starch. Mix the contents thoroughly. Leave the meat to marinate for 30 minutes.
4. At the same time, take care of your vegetables. For beauty, try to cut the vegetables equally, in the Chinese style. Cut the pepper into strips, grate the carrots on a Korean grater, and make half rings from the onion (not too thin, otherwise they will get lost in the dish).
5. Heat oil in a frying pan, place meat strips. Fry until lightly browned. If you have a wok pan, the dish will turn out to be a plus.
6. Use another frying pan at the same time. First fry the carrots in it, then add the onion rings. After a couple of minutes, add the pepper. The vegetables will release juice. cook until it evaporates.
7. Add vegetables to pork. Splash some water.
8. Continue cooking for 5-10 minutes.
9. Combine the ingredients stated in the recipe for making the sauce in a bowl. Stir thoroughly.
10. Pour the sauce into the pan. Stir. After boiling, reduce the heat. Simmer the dish for 2-3 minutes. Serve according to the canons of Chinese cuisine with rice.

Pork with pineapples and bell peppers

Despite the abundance of ingredients, the dish is simple to prepare. As in the previous recipe, bread the pork pieces with starch and cook them in batter. Thanks to this, the meat turns out juicy.

You will need:

• Meat, tenderloin – 500 gr.
• Carrot.
• Canned pineapples – 200 gr.
• Bell pepper.
• Tomato juice – 250 ml.
• Wine (apple) vinegar - to taste.
• Starch - a small spoon.
• Sugar - to taste.
• Dark soy sauce – 80 ml.

How to cook pork:

1. Divide the tenderloin into narrow strips.
2. In a separate bowl, collect soy sauce and starch and pour into the meat. Set aside to marinate for 15 minutes.
3. Drain the juice from the can of pineapple and divide the pieces into triangles.
4. Chop carrots and peppers into strips. Fry the carrot stock for a couple of minutes, add pepper strips. After 2-3 minutes, fry the pineapples. After 5 minutes, remove from heat.
5. Fry the meat, in previous recipes I explained that there is no need to fry it too much, wait until it is lightly browned.
6. Add vegetables and pineapples to the pork. Keep cooking together.
7. Add sugar, pour in tomato juice, vinegar. All you have to do is wait half an hour and the dish is ready.

Principles of cooking meat in sweet and sour marinade from Lazerson - video

Pork WOK in sweet and sour sauce in batter

Having tasted the meat that melts in your mouth in a sweetish sauce, you will forever fall in love with the unusual taste of the dish. Just like in the first versions, we will cook the meat in starch and flour batter. Besides the sauce, this is one of the main features of cooking.

• Pork pulp – 300 gr.
• Honey – 2 teaspoons.
• Bulb.
• Lemon.
• Sweet pepper.
• Soy sauce – 200 ml.
• Starch - a small spoon.
• Water is a spoon.
• Flour – 200 gr.
• Baking powder - a small spoon.
• Olive oil – large spoon.
• Pineapple from a can.

How to cook:

1. Cut the tenderloin into small pieces (the restaurant chef said that the smaller the pork, the tastier the pork will be).
2. Combine honey, soy sauce, and lemon juice in a large bowl.
3. Beat and fold in the pork pieces. Place on the refrigerator shelf to marinate for 30-60 minutes.
4. Chop the pepper and onion into strips and rings.
5. Make the batter by mixing flour, baking powder, and starch in a bowl. Mix bulk products, dilute with water and oil. Mix the batter thoroughly.
6. Remove the meat, add salt and stir.
7. Heat oil in a frying pan. Place the meat, dipping the pieces into the batter. Fry over high heat for 5 minutes on both sides.
8. Transfer the meat to a paper towel to remove excess fat.
9. Add the peppers and onions to the remaining oil in the frying pan. Fry until golden brown.
10. Return the pork pieces. Pour marinade over bowl.
11. Cover and simmer over moderate heat for 30 minutes.
12. When serving, garnish with pineapples and herbs.

Pork with mushrooms in Chinese sauce

In Chinese cuisine, mushrooms occupy an honorable role. And although, according to tradition, shiitakes are used in the dish, we will replace them with champignons. The taste will not be affected.

Take:

• Pulp – 400 gr.
• Champignon mushrooms – 100 gr.
• Soy sauce – 50 ml.
• Pepper - a couple of pieces.
• Ketchup – 40 ml.
• Sugar – 10 gr.
• Table vinegar – 10 ml.
• Flour – 20 gr.
• Water – 100 ml.

Preparation:

1. Cut the mushrooms into slices and fry in a separate frying pan.
2. Slice the meat and vegetables. Also brown them separately from each other.
3. Combine all products, add water. Simmer for 20 minutes.
4. Mix the remaining ingredients from the recipe. Pour the resulting sauce over the meat. Simmer for 5-10 minutes.

Pork in a slow cooker with sweet and sour sauce

Based on any recipe described above, you can easily make meat in a sweet and sour marinade in a slow cooker.

1. Using the “Fry” mode, lightly brown the vegetables and meat for 15 minutes.
2. Mix ingredients for sauce. Pour into the bowl with the meat. Change the mode to “Extinguishing”. Cook for 30 minutes.

A very interesting video with a story about the history of the dish in sweet and sour sauce, with detailed steps for preparing pork in Chinese, just like in a restaurant. May you always have delicious food!

Pork in Chinese sweet and sour sauce is a juicy, original and interesting dish. Without a doubt, this is a very “convenient” recipe, because during production there is no need to show patience and skill - everything is prepared quite quickly and does not require much labor.

In this case, the meat is supplemented with canned pineapples, which fit very well into the recipe and make the dish even more exotic and “contrasting.” Once you try this combination of ingredients, you will definitely want to repeat it! Pork soaked in sweet and sour sauce turns out beautiful and appetizing, and most importantly - very tasty!

Ingredients:

• pork (pulp without bone) - 0.5 kg;
• canned pineapples - 150 g;
• bell pepper - 1-2 pcs.;
• potato starch - 1 tbsp. spoon;
• soy sauce - 3 tbsp. spoons;
• ground ginger - 1 teaspoon;
• garlic - 1-2 cloves;
• vegetable oil - approximately 3-4 tbsp. spoons;
• salt, hot ground pepper (red) - to taste.

For the sauce:

• vinegar 6% - 1 tbsp. spoon;
• soy sauce - 3 tbsp. spoons;
• ketchup - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon.

Pork in sweet and sour sauce (Chinese cuisine) - step by step recipe

How to cook pork with pineapple in Chinese

1. We wash the pork pulp, dry it and cut it into small square pieces. Sprinkle with salt, starch and ground ginger. Add soy sauce and mix thoroughly. Leave the meat like this for at least 30 minutes.
   
2. Chop the peeled garlic cloves very finely with a knife. After cutting off the stem and cleaning out the seeds, cut the bell pepper into square pieces. In this case, it is advisable to use bright red pepper, or mix two contrasting shades, so that the finished dish turns out to be the most colorful and appetizing.
   
3. In a separate bowl, mix vinegar, ketchup, sugar and salted soy sauce. Stir vigorously until smooth.
   
4. Cover the bottom of a thick-bottomed frying pan with a thin layer of oil and heat it up. Place the pieces of meat and, stirring, fry over moderate heat until golden brown. In this case, it is better to fry the pork in parts (if you lay out the entire portion at once, the meat will release a large amount of juice and will not be fried, but rather stewed).
   
5. For now, put the pieces of meat in a separate bowl, and at the same time load the garlic and pieces of bell pepper into the vacated frying pan. Fry for 2-3 minutes, remembering to stir.
   
6. Next, return the pork to the pan and pour in the previously prepared sauce.
   
7. Add canned pineapples, pre-cut into pieces, to the ingredients of the dish. If desired, add a little ground red pepper and then mix everything. Pour in about ½ cup of boiling water, cover the frying pan with a lid and simmer the contents of the frying pan over low heat until the meat is completely cooked (about 10-15 minutes). At the end, take a sample, adding salt or hot pepper if necessary.
   
8. Pork in Chinese sweet and sour sauce goes well with almost any side dish, but boiled rice goes best here. Our hearty exotic dish is ready! Enjoy the original taste!
   

Bon appetit!

The Chinese dish - meat in starch is called guo bao zhou, where “go” is a frying pan, “bao” is to wrap, and “zhou” is meat. In English it is called Double Cooked Pork Slices, which translates as “slices of pork cooked twice.” Both names tell us something about this dish. Only pork is used for it; in China, beef is more expensive, plus pork cooks faster, which is very important with the fast-frying method practiced in the Middle Kingdom. And it really is cooked twice. This is exactly what I want to show you today in detail, with photos. We don’t need any rare products for the dish; absolutely everything is familiar to us and is sold in all stores. If you have a special frying pan in your house - a wok, it will be better to cook in it. But if not, it’s okay, an ordinary deep frying pan will do.

It should be noted that Chinese cuisine varies greatly from region to region. The food that many Russians love is, as a rule, northern cuisine. But they can also differ very much, not only depending on which city in the northeast of the Celestial Empire they are prepared, but also each restaurant will prepare it a little differently. Plus a certain degree of adaptation specifically for Russians.

So is meat in starch. Somewhere it will be sweet and sour, and somewhere not. Some restaurants will ask you how you prefer to eat it, while others won't even think about it. Sometimes the batter itself will be sweet and sour and there will be no sauce at all, sometimes they will add cilantro, and sometimes a little onion and carrots.

In RuNet, I have come across many attempts to cook this Chinese dish on my own, and in fact, only a few of them are similar to the truth. I am also not a magician and I cook Chinese food to the best of my ability, but as for the recipe, it is correct, because it was suggested to me by the Chinese.

What you need to prepare guo bao zhou

• pork – 300g;
• onion – 0.5 onions;
• carrots – 0.5 pcs;
• egg – 1 piece;
• starch – 4-6 tbsp;
• baking soda – 0.5 tsp;
• vegetable oil – 2/3 cup (approx. 150ml);
• garlic – 2 cloves;
• soy sauce – 2 tbsp;
• tomato paste – 1 tsp;
• vinegar 9% - 1 tsp;
• ginger root - a small piece.
• sugar – 1 tsp;
• salt – 1.5 tsp.

How to cook meat in starch in Chinese

1. It is best to use tenderloin for this dish, but brisket also works well. The meat should be frozen to make it easier to cut into slices, the size of which is approximately 3-4 centimeters and a thickness of no more than 0.5 centimeters. Then we leave them to sit until they melt completely.
2. Meanwhile, peel the carrots, onions and garlic. We grate the carrots on a “Korean” grater into thin strips.
   
3. Cut the onion into thin half rings.
   
4. Garlic – in slices.
   
5. Peel the ginger and cut it very finely.
   
6. Prepare the sauce. For it, mix tomato paste with 1 tsp in a bowl. starch.
   
7. Pour half a glass of cold water, add salt, sugar, vinegar, soy sauce and mix. Taste it, it should be sweet and sour.
   
8. Now the batter. For this, separate the egg white into another bowl. We don't need the yolk.
   
9. Pour 1 tbsp. water, a few drops of vinegar and shake with a fork.
   
10. Pour in starch, soda, salt and mix the liquid batter. Soda is needed for greater splendor, and vinegar to quench it.
    
    
11. Pour oil into the frying pan. It needs to be heated very well, the fire is set to maximum.
12. Now that everything is ready, we will act very quickly. Dip each individual piece of pork into batter and place in oil. Fry no more than 3-4 pieces at a time. 2 seconds on one side.
    
    
13. Turn over to the second one and fry again for 2 seconds.
    
14. Remove and place on a plate. We do this with all the pieces. This is the first frying, after which the meat will be very light in color, not fried. If there are drops of batter in the pan, so that they do not burn, you need to periodically remove them with a slotted spoon and throw them away.
    
15. When we have fried all the meat, return it in parts (there may be more pieces here) into the frying pan and fry a second time for 1 minute. It is better to shake the pan, do not stir the meat so that the batter does not come off.
    
16. We take it out again.
17. Drain almost all the oil from the pan, leaving 3-4 tablespoons. Add onions, carrots, ginger. Fry for a few seconds, stirring.
    
18. Pour in the tomato sauce. Cook for a few seconds.
    
19. As soon as it starts to thicken, add the meat and shake again. Warm up for 2 seconds and turn off the heat.
    
    

You can not put the meat in the sauce, but simply pour it over the pieces of pork already on the dish. This is more reliable - the batter will remain in place.

Chinese meat is ready! Can be served.

Bon appetit!

UPD. Since the recipe has caused a lot of mixed reviews, I think a little clarification is needed.

I recommend trying it out first, because... The technology of quick frying over high heat, practiced in Chinese cooking, is not always possible to repeat at home. Electric stoves are practically not suitable for this. I have been cooking with gas all my life and have had very little experience with electric stoves. And my experience of cooking with them suggests that preparing this dish with them can be problematic. In any case, the pan will need to be heated very, very hot.

Since the meat is first fried in very hot, hot oil, the pieces are thinly sliced ​​and cook almost instantly. Therefore, 2 seconds (exactly seconds) for each side will be enough. Those. dipped in oil, once, twice - turn it over, once again, twice - take it out.

I would also like to emphasize that during the initial frying you need to put in 2-3, maximum 4 pieces at a time. Firstly, so that they do not interfere with each other, and secondly, so that the oil temperature does not drop. Otherwise, the meat will begin to release juice into it and stew instead of frying.

Well, as for the ingredients and their quantities. You need to prepare everything in advance! It will be impossible to add, cut or pour anything during the process. After mixing all the ingredients of the sauce, you should taste it and adjust it to your taste.

Meat in sweet and sour sauce is a very interesting and incredibly aromatic dish that can be tried not only in Chinese restaurants. It is easy and simple to prepare at home, you just need to stock up on the necessary ingredients.

Meat in Chinese sweet and sour sauce - general cooking principles

Meat. It is not subjected to long-term processing, but is sometimes pickled. The original recipes use medium fat pork. You can replace it with veal or chicken; they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, and peppers are found in recipes. But zucchini and eggplant can be added; tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. The most common ingredients are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot pepper. You can add any seasonings you like to the sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. It is better to take a plant-based product, as soy sauce can burn. To decorate meat in Chinese style, you will need white sesame seeds; the addition of fresh herbs is welcome.

Meat in Chinese sweet and sour sauce with sesame seeds (pork)

The simplest recipe for meat in sweet and sour sauce in Chinese. The dish is prepared very simply; pork tenderloin is used here.

400 g pork pulp;

30 g lemon juice;

Three cloves of garlic;

30 ml soy sauce;

1 tsp. chopped ginger;

15 g tomato. pasta.

1. Cut the washed pork into pieces, like for goulash or into strips, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, and leave to marinate.

3. Cut the garlic cloves in half, throw them into the oil, and fry.

4. Take out the garlic, lay out the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Place in a bowl.

5. Add onion cut into half rings to the same oil. Fry until almost done.

6. Return the pork.

7. Mix the remaining sauce with honey, add tomato paste. Citrus juice, season with ginger and pour in 150 ml of water. Dissolve the filling components well.

8. Add the sauce to the frying pan with the meat and onions, cover, and cook over low heat for about five minutes.

9. Remove the meat to a plate and cover with sesame seeds. You can lightly fry them first, but separately and in a dry frying pan it will be even tastier.

Meat in Chinese sweet and sour sauce with vegetables

A variation of Chinese vegetable meat in a spicy sweet and sour sauce. Bell peppers and carrots are mainly used here. The juicier the vegetables, the tastier the dish will be.

300 g of any meat;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

20 ml balm. vinegar;

2 tablespoons starch.

1. Cut the meat, pour half of the soy sauce into it, add starch and 70 ml of water. Stir it all well and leave for a quarter of an hour. This will be enough for marinating.

2. Saturate the oil with garlic. To do this, simply pour it into a frying pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. Grate the carrots into large strips; you can use a Korean salad knife. Place in the frying pan after the meat. If necessary, add a little more oil.

5. After a minute, add the pepper cut into strips to the carrots. Fry until soft.

6. Return the meat to the pan and stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and the remaining garlic cloves, add honey and balsamic vinegar, pour 150 ml of water.

8. Add the sauce to the frying pan, cook the Chinese meat and vegetables for another five minutes, just heat it well and you’re done! It is better to add greens directly to plates.

Meat in Chinese sweet and sour sauce with pineapples

For this dish, you can use pork, but veal is also good, and chicken goes well with pineapples and sweet and sour sauce.

300 g canned pineapple;

Three tablespoons of tomato paste;

1. Cut the meat or poultry into pieces. Combine starch and flour, sprinkle, stir so that the dry mixture is distributed evenly.

2. Now add soy sauce, amount to taste. If it is not very salty, then you can pour in up to 40 ml. Stir and leave to marinate.

3. Heat some oil. Canned pineapples must be removed from the marinade in advance to allow all the liquid to drain. Cut into pieces, place in oil, fry for two minutes.

4. Now you need to take out the pineapples, add the meat. Cook until lightly crusted and immediately add finely chopped onion. You can take it a little less if such a quantity confuses you. Cook until translucent and return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. There is no need to add sugar, just stir and pour the ingredients into the frying pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce has reduced by half. You can turn it off.

Meat in Chinese sweet and sour sauce (teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook Chinese meat. This dish only has 4 ingredients, which is a definite plus.

2 cloves of garlic;

We cut up meat or chicken; this recipe successfully produces breast meat. We make small plates, lightly beat them on both sides.

Place the meat in hot oil and fry until golden brown and almost fully cooked.

Place garlic cloves, cut in half, next to them. As soon as they are fried, throw them away.

Once we turn the pieces over, you can start making the sauce. Dilute the teriyaki with half a glass of water. It is better to use boiling water right away, since meat does not like sudden changes in temperature.

Pour in the sauce, cover, turn the heat to low, and simmer the dish for ten minutes. When serving, sprinkle with sesame seeds.

Meat in orange sweet and sour sauce, Chinese style

To prepare the sauce you will need your own orange juice. If citrus fruits are sweet, then additionally add a little lemon juice or a few grains of concentrated dry acid.

30 ml soy sauce;

10 g flour or starch.

1. Cut the washed meat (pork or veal) into cubes, sprinkle with soy sauce, just a little, and leave for twenty minutes.

2. Roll the pieces in flour or just pour them out and stir. Place in a frying pan and fry the meat until lightly browned.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger, season with honey, dissolve. You can add a little pepper for spiciness.

4. Pour orange sauce over the cooked meat and quickly bring to a boil. Then the fire should be turned to the lowest setting and the juice should be reduced by half without a lid.

5. Decorate the finished dish with fresh herbs.

Meat in Chinese sweet and sour sauce with eggplant

Another vegetable version of delicious Chinese meat in sweet and sour sauce. It is advisable to use small eggplants for cooking, which can be conveniently cut into strips lengthwise.

300 g eggplants;

80 ml soy sauce;

10 g each of sugar, ginger, garlic;

Half a large lemon;

1. First cut the eggplants lengthwise into two parts, then each half again, and again. You should get long straws. If the vegetable is bitter, then they need to be soaked and left for about fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour in soy sauce, about half should be left. We also leave for about fifteen minutes.

3. Place the eggplants in a hot frying pan with oil, quickly fry until golden brown and remove.

4. Fry the carrots, cut or grated into strips, and lightly fry too.

5. Lay out the meat, squeeze it out first, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with sugar, squeezed lemon juice, ginger and the remaining sauce. Pour into the frying pan.

7. Cover, heat the food for about five minutes, and the dish can be served.

Meat in sweet and sour sauce in Chinese - useful tips and tricks

If the meat of a not very young animal is used for a Chinese dish, then leave it to marinate for a couple of hours; you should do the same with beef, which can easily dry out.

If the sauce starts to burn quickly, you need to pour in a little boiling water, stir, set the heat to the lowest setting and cover the frying pan, let the dish simmer until done.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks impressive, but it turns out just as tasty with chopped walnuts.

Pork is a fairly satisfying meat among the types that are available to us today. It is bought more often than beef and veal, but less often than chicken. Pork has an average price, it is always and everywhere available, so there are no problems with this.

Pork in sweet and sour sauce is a fairly modern dish for our people. They are not used to this and it is very new to them. Therefore, if you belong to the category of people who have not yet tried such a meat dish, feel free to write down our recipes and start cooking with us.

What is this meat dish served with? It is served as a main dish, that is, it is complemented with various side dishes in the form of porridges, cereals and root vegetables. Most often you can see pork with rice, but it’s a matter of taste.

What is the best part of the pig to take? You can take absolutely any part, from the breast to the leg. The level of fat content of the meat is selected according to taste. But remember that only tenderloin contains virtually no fat. This is the “lightest” part of the pork. Located on the upper back.

Many people believe that if you take a piece of meat with fat, the sauce/gravy will be richer, a little fattier and there will be more “juice”. But the fact is that fat will not produce juice. It only highlights the meat. After all, the fatty layers in meat are just fat, not lard or lard. Therefore, if you really want a rich sauce, it is better to cook it with fat, lard or lard. By the way, only lard will add flavor to the dish. The remaining two products will remain tasteless.

Do you know how to choose fresh pig meat and what you need to know to prepare our dish deliciously? Read on.

General principles for preparing food and utensils

How to choose high-quality and fresh products? What do you need to know to cook pork in sweet and sour sauce? What is this anyway?

How to choose pork?

1. The surface of the meat is without mucus, dry;
2. The meat should smell only like meat, not spices, oils or anything else;
3. Pork color is pink. It should be uniform, without spots or inclusions;
4. When buying meat, pay attention to the pallet. It must be dry. There should be no pools of water or blood under the pork. The same goes for packaged meat;
5. The color of the meat depends on the age of the animal. The lighter the meat, the younger the pig was;
6. It is best to buy meat from the market rather than from the store. At the market you can see the butcher who cut the meat and see how fresh it is. In a store, the meat will either be packaged or will be in the refrigerator behind the counter. In both cases, you will not have the opportunity to smell or touch the meat;
7. It is also good to have “your person” in the market. Choose a butcher whose product you like. Buy meat only from him and over time he will give you his best and freshest pieces. In addition, perhaps he will order meat just for you;
8. There may be a slight crust on the meat because it has been standing for several hours. But notice, “easy”;
9. The color of the fat should range from white to light cream.

Sweet and sour sauce is a sauce that originated in China. It was from there that he came to us. The Chinese love to combine sour and sweet, which ultimately resulted in the world-famous sauce for meat.

Pork in sweet and sour sauce with pineapples

Cooking time

calorie content per 100 grams

How to cook:

Advice: it is better to prepare the side dish at the same time as the meat, so that you can serve the dish right away and do not have to heat up one component or the other.

Pork according to Chinese traditions

A real recipe straight from China that will make you wonder why you haven't eaten this before. And even reconsider your view of Chinese cuisine.

It will take 1 hour and 10 minutes to cook.

How many calories – 595 calories.

How to cook:

1. Wash the meat, remove unnecessary veins and films;
2. Pat the pork dry and cut into cubes;
3. Combine rice wine and soy sauce, add pork, stir and leave to marinate for thirty-five minutes;
4. Wash and peel the carrots;
5. Cut the root vegetable into cubes;
6. Boil water and pour carrots into it. Cook for five minutes;
7. Drain carrots in a colander;
8. Break the egg and add half the starch to it. Whisk everything together;
9. Place pork pieces into this mixture and coat them thoroughly on all sides;
10. Heat a frying pan with oil and place pieces of meat there;
11. Fry the pork until golden brown and fully cooked;
12. In a saucepan, combine soy sauce, sugar, broth and tomato paste. Bring the mixture to a boil;
13. Add carrot pieces to the sauce and stir;
14. Wash the green onions and peppers, cut into cubes and add to the sauce;
15. Combine the remaining starch with water and add to the sauce. Bring to a boil and reduce gas supply;
16. Peel the orange, fillet it and add to the sauce;
17. Throw in the pork pieces too. Heat the mixture and serve without letting it boil.

Tip: To fillet an orange, peel it using a knife. Remove both the peel and the white film at once. Using a knife, cut the orange fillets out into sections. Ready.

Recipe with vegetables and champignons

Mushrooms are a delicious product that everyone should try at least once in their life. Some will renounce forever, while others will fall in love at the first bite. But it's worth a try.

It will take 1 hour and 5 minutes to cook.

How many calories – 209 calories.

How to cook:

1. For meat, peel the ginger, grate and squeeze out its juice using gauze;
2. Combine juice with soy sauce;
3. Wash the meat, peel and cut into cubes;
4. Dip the pork into the ginger-soy liquid and let rest for thirty minutes;
5. After half an hour, sprinkle the meat with starch and stir;
6. Heat oil (20-30 mm) in a frying pan and fry the meat until cooked;
7. Peel the onion, cut off the roots and wash. Cut the head into cubes;
8. Peel and chop the garlic under pressure;
9. Wash the carrots, peel them, cut them into cubes;
10. Remove the internal membranes from the pepper and cut into cubes;
11. Peel the caps and stems of the mushrooms, chop them into equal plates;
12. Combine onions, garlic, carrots, peppers and mushrooms;
13. Fry them separately from the meat until soft;
14. Add water, soy sauce, ketchup, salt and sugar, combine and boil;
15. Dilute the starch with water and pour into the vegetables, bring the mixture to a thick consistency and remove from the heat;
16. Add vinegar, chopped pineapple and pork to the sauce;
17. Heat the dish, but do not boil, and serve.

Tip: sugar in any of the recipes can be replaced with honey.

A delicious dish hides a lot of secrets that need to be adhered to. Want to know a couple of secrets about today's dish? Then don't go far.

1. Do not add a lot of salt/salt to the sauce, as it overwhelms all the vegetables and other additives. Therefore, if you want a pronounced sauce, do not add salt;
2. Sweet and sour sauce is quite suitable without pork. It can be served as a dressing for seafood or made into a vegetable sauté with this sauce. The sauce is also suitable for marinating meat;
3. Vinegar, sugar, tomatoes (or tomato paste/ketchup) are the main ingredients of sweet and sour sauce. The rest is a matter of taste;
4. For a more pronounced taste of the meat, it can be fried twice. The first time in oil, but the second time roll it in starch and fry it like that. In our recipes, we combined these steps into one to save your time;
5. Preference is given to rice vinegar. But it can easily be replaced with apple, wine or regular table.

Pork in sweet and sour sauce is the simplest dish that we highly recommend preparing. Not only you, but also all your loved ones and passing guests will like it. Don't be afraid to experiment in the kitchen. After all, tastes are created in order to enjoy them, mix them and create new masterpieces.