Home Fish Meat in sweet and sour sauce in a frying pan. Step-by-step recipes for cooking pork in sweet and sour sauce. How to cook without adding starch

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Meat in sweet and sour sauce in a frying pan. Step-by-step recipes for cooking pork in sweet and sour sauce. How to cook without adding starch

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Chinese cuisine is interesting not only for its spices, but also for its original flavor compositions, which are also loved by Europeans. Increasingly, in restaurants you can find noodles with pork under rice vinegar, ginger and honey, and meat medallions under pineapple rings. Such traditionally oriental compositions are easy to implement yourself at home.

How to cook pork in sweet and sour sauce

The classic Chinese tandem has received a second life in the cuisines of the Caucasus and Europe, so a chef can cook pork in sweet and sour sauce according to completely different schemes:

goulash;
noodles with meat;
pork pieces in batter;
grilled steaks or medallions;
hot first course.

How to make sweet and sour sauce at home

If we consider the traditional step-by-step recipe, you need to purchase high-quality rice vinegar. Some professionals replace it with wine, or even take the simplest tableware. If you want to try a real Chinese sweet and sour sauce for meat, try to find all the original ingredients:

soy sauce;
sour fruit juice;
ketchup;
rice vinegar;
garlic;
ginger root;
Sesame oil;
Brown sugar.

The ratio is selected by eye, but the basis will definitely be the first 3 components, while the rest are a taste addition. It’s easy to prepare sweet and sour gravy: the garlic and onion are fried after chopping, and then ginger is added there. The remaining liquids are simply mixed. After combining all the ingredients, this mass is boiled and cooked; it will not resemble ketchup in thickness.

Chinese sweet and sour meat recipe

All varieties of this hot dish can be divided into 2 groups according to the method of combining the components: the meat can be immediately cooked with a sweet and sour mixture or served with it. For the last category, the sauce is not discussed in detail, since it can look like anything. For the first one, the recipe for pork in sweet and sour sauce will also include step-by-step instructions for working with the flavor element.

With pineapples

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2309 kcal.
Purpose: for lunch.
Cuisine: oriental.

Traditional Chinese pork with pineapple is served with rice in a deep bowl, like most Asian dishes. This recipe from Ilya Lazerson is the author’s modification, which includes zucchini, eggs and a little hot pepper. Any housewife can figure out how to prepare such an original dish - you just need to find an hour and a half of free time and a little patience.

Ingredients:

meat – 0.5 kg;
ginger root – 15 g;
ground pepper;
ginger powder - a pinch;
sugar – 2 tbsp. l.;
soy sauce – 20 ml;
starch - 3 tbsp. l.;
egg;
hot pepper pod;
pineapple – 200 g;
zucchini;
Sesame oil;
tomato paste – 42 g;
vinegar – 15 ml.

Cooking method:

Using your hands, rub small pieces of pork with ginger, ground pepper, and a spoonful of soy sauce. Marinate for half an hour.
Pour over the starch-protein mixture and deep-fry.
Peeled zucchini, pineapple rings and hot pepper. Grate the ginger.
Fry for a minute, simmer with tomato paste.
Add water (110 ml), soy sauce, vinegar. Add sugar. Add pork.
Remove from heat after 8 minutes.

In Chinese

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 1527 kcal.
Purpose: for lunch.
Cuisine: Asian.

Pork with sweet and sour sauce can be thermally processed in absolutely any way. Combining frying and baking is an option that allows you to achieve a beautiful crust and delicate structure. The delicious sweet and sour sauce begins to be prepared just before serving the meat, since it is used hot. This simple recipe will satisfy any housewife.

Ingredients:

pork – 0.45 kg;
sugar – 25 g;
orange juice – 4 tbsp. l.;
tomato paste – 1 tbsp. l.;
soy sauce – 25 ml;
corn flour – 1.5 tsp;
vinegar – 30 ml;
oil.

Cooking method:

Cut the pork lengthwise into thick layers. Beat it off.
Fry until crispy on both surfaces.
Wrap in foil. Preheat the oven to 190 degrees, cook for 45 minutes.
Boil the mixture of the remaining ingredients. Pour over cooked meat before portioning. Can be supplemented with sesame seeds.

With pepper

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2283 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: medium.

Such juicy, soft sweet and sour pork with mushrooms, bell peppers and noodles always finds its fans, even among people indifferent to Chinese cuisine. Experts advise using egg noodles, but rice noodles or even green bean funchose will also work well. You should not replace this component with Italian pasta - it is better to take rice.

Ingredients:

pork tenderloin – 600 g;
frozen champignons – 230 g;
large red pepper;
Hoi Sin sauce – glass;
rice vinegar – 1 tbsp. l.;
hot ground pepper – 1/2 tsp;
ginger powder – 1/3 tsp;
flour – 1 tbsp. l.;
honey - 1 tbsp. l.;
tomato paste – 2 tbsp. l.;
oil;
egg noodles – 250 g.

Cooking method:

Chop a piece of pork into strips, sprinkle with flour, hot pepper, and ground ginger. Mix with your hands, trying to rub the dry ingredients into the meat.
Fry in boiling oil until a crust appears. Burner power is at maximum.
Let the noodles cook and at the same time continue working with the tenderloin: add mushroom slices and pieces of pepper to it. Fry for 4-5 minutes.
Add vinegar and tomato paste.
Enhance the sweet and sour flavor by seasoning the meat with honey and Hoi Sin.
Combine with noodles after a couple of minutes, simmer a little more, stirring with a spatula.

In the oven

Cooking time: 1 hour 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2713 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: medium.

This dish consists of classic pork medallions in a Chinese sweet and sour sauce, which marinates all the ingredients at the same time. You can cook poultry in the same way. If you still want more oriental flavor, this Chinese-style pork in the oven can be baked in cubes, and pineapples cut into cubes.

Ingredients:

pork loin – 500 g;
pineapple rings – 200 g;
tomatoes – 4 pcs.;
tomato paste – 150 g;
wine vinegar – 30 ml;
sesame oil – 50 ml;
rice wine – 20 ml;
bulb.

Cooking method:

Make a gravy for meat by mixing vinegar, wine and oil. Heat this mixture, add half of the grated onion, tomato paste, and stir. Let it stand.
Cut the loin into thick layers and place on a baking sheet.
Cover with onion half rings, tomato slices and pineapple rings on top.
Pour in the sweet and sour mixture and cover with foil. Cook for a little less than an hour at 190 degrees.

In a slow cooker

Number of servings: 5 persons.
Calorie content of the dish: 1799 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: easy.

Housewives who value simplicity and convenience are trying to figure out how to cook familiar dishes in a slow cooker in order to save their time. With regard to meat, this is especially true, since such a move greatly simplifies the life of a modern woman. In terms of taste, Chinese sweet and sour meat in a slow cooker is better than in a frying pan, because even fried it retains its juiciness.

Ingredients:

pork – 550 g;
frozen eggplants – 200 g;
ginger powder – 1 tbsp. l.;
balsamic vinegar - 2 tbsp. l.;
oil in a frying pan;
soy sauce - half a glass;
water – 150 ml;
sugar – 1 tbsp. l.;
starch – 2 tsp.

Cooking method:

Fry the pork cubes in a “baking” pan. Time spent – 15-17 minutes.
Combine with eggplants (also cubes) and continue baking.
After 20 minutes, pour the mixture of the remaining ingredients, change the mode to “quenching”. Serve in a quarter of an hour.

In batter

Cooking time: 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 3724 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: medium.

Battered pork in sweet and sour sauce is a popular Chinese restaurant dish that is easy to prepare at home. The meat pieces are deep-fried (they should literally float in it) and covered with a delicious sauce prepared in advance, which can have any composition, so there is no recipe for it. Before serving, remove excess fat from meat with paper towels.

Ingredients:

pork neck – 0.9 kg;
eggs – 2 pcs.;
light beer - half a glass;
flour – 112 g;
pepper mixture;
salt;
frying oil;
Chinese sauce - half a glass.

Cooking method:

Make a simple batter from beaten eggs, beer, flour, ground pepper.
Cut the washed, dried pork neck into cubes. Add salt and mix with your hands so that the granules disperse better.
Pour in the batter and mix again.
Heat the pan.
Place the meat cubes into the hot fryer in portions so that they float freely. Fry until dark brown.

With vegetables

Cooking time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2504 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: medium.

This juicy, tender pork with vegetables in a sweet and sour sauce can be cooked not only in a frying pan - a slow cooker works great too. The vegetable component is selected arbitrarily - tomatoes and green beans will complement such a tasty food set. You can add hot ground pepper to the sweet and sour filling. It is better to fry foods in sesame oil.

Ingredients:

pork neck – 600 g;
celery – 200 g;
carrots – 4 pcs.;
sweet pepper – 2 pcs.;
vinegar - 1 tbsp. l.;
soy sauce – 3 tbsp. l.;
ketchup – 3 tbsp. l.;
sugar – 2 tsp.

Cooking method:

Brown carrot slices with celery and pepper cubes.
Add small pieces of neck and fry until crispy.
Pour in the sauce from the remaining ingredients and simmer on low power for half an hour.

No starch

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2189 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

Is it possible to make sweet and sour sauce without starch? Only if you plan to stew meat in it. Or if it is not the eastern, but the European version that is used. The recipe presented here is very simple, but successful if this is your first experiment with dishes of this type. You can even serve this meat with potatoes, but the more interesting sweet and sour combination harmonizes with boiled long pasta.

Ingredients:

pork neck – 550 g;
honey - 2 tbsp. l.;
lemon juice – 4 tbsp. l.;
cinnamon – 1 tsp;
cherry juice – 100 ml;
garlic clove – 3 pcs.;
oil.

Cooking method:

Marinate pieces of meat with honey, cinnamon and cherry juice.
After half an hour, squeeze out and fry until dark.
Pour in the remaining marinade. Add lemon juice and add grated garlic mixture. Simmer for half an hour.

With peanuts

Cooking time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 3095 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: medium.

Thanks to the presence of broth, Chinese pork with peanuts is more like a thick soup than a main course. It is well received without a side dish, but it can be served with white rice, which is recommended to be soaked in the same sweet and sour composition. If it is unavailable, it is better to replace corn oil with olive oil rather than sunflower oil, and rice vinegar with wine vinegar.

Ingredients:

pork meat – 650 g;
soy sauce – 100 ml;
peanuts – 120 g;
starch – 1 tsp;
ginger root;
rice vinegar – 1 tsp;
sesame oil – 1 tsp;
corn oil – 4 tsp;
egg 1 cat.;
garlic cloves – 2 pcs.;
sugar – 2 tsp.

Cooking method:

Boil 50 g of pork for half an hour with any seasonings. Strain 200 ml of broth.
Whisk half the volume of soy sauce and mix with the egg. Pour this sauce over the pork pieces.
After half an hour, after heating the corn oil, brown them until dark (roll them in starch in advance), transfer them to a napkin.
Fry grated ginger and garlic cloves there. Separately, process the peanut halves in a similar manner in a frying pan (don't forget to remove the husks).
Add pork to the garlic-ginger mixture. Add the remaining liquid ingredients, including the marinade, and add sugar. Simmer for a quarter of an hour.

In the wok

Cooking time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2731 kcal.
Purpose: for lunch.
Cuisine: Asian.
Difficulty of preparation: easy.

This kind of pork in a wok in Beijing-style sweet and sour sauce will appeal to connoisseurs of original dishes. The fried meat is served in thin sheets of tofu cheese, which must first be steamed to give it flexibility and softness. If you don’t find it, you can simply place the pork in a heap on a dish, accompanying it with leek strips and pickled cucumbers yourself.

Ingredients:

pork carbonate – 700 g;
soy paste – 1/3 cup;
sheet tofu – 130 g;
sesame oil – 4 tsp;
sugar – 2 tbsp. l.;
rice wine – 3 tsp;
ginger oil – 2 tsp;
starch/flour – 3 tsp.

Cooking method:

Cut the frozen pork into strips. Marinate for half an hour in rice wine, ginger oil, soybean paste (a couple of spoons) and starch (diluted with 3 parts water).
Heat sugar with soybean paste, oil and half a glass of water in a wok.
Fry the pork strips for a couple of minutes.
Simmer in sweet and sour mixture for a quarter of an hour.

Secrets of cooking pork - Chinese meat in sweet and sour sauce

The success of the venture depends mainly on the main “zest” of this dish, so you need to be especially careful when working with gravy. Some tips on how to cook the perfect Asian dish:

Classic Chinese sweet and sour sauce for pork does not contain a soy component and mainly contains rice vodka.
European varieties of the sweet and sour mixture are prepared with berry juice with lemon and the obligatory addition of ginger-garlic powder.
It is advisable to pour a thick mixture (the consistency of ketchup) over the meat, which is boiled with flour or starch. For stewing it can be more liquid.
All components in the frying pan are cooked at maximum burner power. The exception is the final stew in a sweet and sour composition.

Video

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Meat dishes

Do you like Chinese cuisine? In this case, you will like pork in sweet and sour sauce. Prepare it according to a simple step-by-step recipe with photos and videos.

4 p.

30 m

116.7 kcal

5/5 (3)

Chinese cuisine is rightfully one of the most popular in the world, and this is due not only to the population size in China itself. The main secret of the success of Chinese cuisine lies in the extraordinary originality, ingenuity and at the same time ingenious simplicity of the dishes. Chinese sauces are especially popular; they simply drive you crazy with their taste and appearance. And we will talk about one of these sauces in this article.

I will give you healthy recipes for Chinese cuisine, namely, meat in sweet and sour sauce. I offer you several different recipes at once, so that you can make sure that based on the classic recipe you can create using your imagination.

Chinese pork in sweet and sour sauce

This is not the kind of stewed pork that we usually cook at home in the oven or microwave; it does not require gravy - a special sweet and sour Chinese sauce. And the crispy pork is cooked in a wok pan on the stove.

Kitchen appliances: containers, frying pan, knife and cutting board.

Ingredients:

How to choose ingredients?

To select quality pork, you must pay enough attention to its appearance to make the right choice later on. It should not be bruised, there should not be a lot of blood under it. It should be lighter in color rather than darker. The darker the pork meat, the older it is.

There should be very little fat in the meat. But some lovers prefer that the dish described below also contain fat. This aspect depends on everyone's individual preferences. It is best to use the so-called pork tenderloin. It contains a minimum of fat layers. In any case, fried pork in sweet and sour sauce is simply incredibly tasty!

Step by step recipe

Using meat in its pure form, you will need to cut it into large slices and then into medium-sized pieces, while separating it from the fat layers. This must be done using a knife.
Take a deep container and place the meat there. Add salt and mix the meat with your hands. Leave to simmer for five minutes, this will allow the meat to be completely salted.
When the meat is salted, add starch to it. Pour half a glass of cold water and stir with your hand.
Take a frying pan, place it on the stove and pour in the oil. Heat up the frying pan. There is no need to fry all the meat at once; you can divide it into several parts and fry one at a time.
Fry the meat until a small golden crust appears, after which you can safely remove the meat from the frying pan.
Drain the oil from the pan and add sugar to it. Pour water and tomato paste into it.
Dissolve two teaspoons of starch in a small amount of water and set aside for now.
Keep the pan on low heat. Pour vinegar essence into the pan. Stir and let the sauce simmer for five minutes, then add the starch diluted in water.
Pour 2 tablespoons of vegetable oil into the ingredients in the pan.
Turn off the heat when the sauce has thickened enough. Add the meat and heat it in the pan for two minutes. After this you need to add sesame oil. Your meat in sweet and sour sauce is ready! It turns out to be indescribably delicious, which you want to absorb in huge quantities, so periodically remind yourself that the calorie content of this dish is quite high.

Video recipe for Chinese pork in sweet and sour sauce

You can see the process of preparing such a Chinese dish as pork in a unique sweet and sour sauce in the video. All stages of creating a very appetizing dish are shown here.

Pork in sweet and sour sauce in a slow cooker

Cooking time: 30 minutes.
Number of servings: 1 serving.
Kitchen appliances: multicooker, cutting board.

Ingredients:

pork fillet – 200 g;
red onion – 100 g;
bell pepper – 100 g;
pineapples – 200 g;
starch – 10 g;
chili pepper – 20 g;

garlic – 10 g;
sesame seeds – 5 g;
vegetable oil – 70 ml;
sweet and sour sauce – 100 ml;
soy sauce – 50 g;
five pepper mixture.

Step by step recipe

Since we are preparing pork with vegetables in an original sweet and sour sauce, we will start with vegetables! Peel the onions and bell peppers, then chop them.
Do the same with garlic, chili peppers and pineapples.
The meat must be separated from the fat using a knife. After this you can cut the pork.
Sprinkle starch over the sliced pork and toss to coat.
Pour vegetable oil into the multicooker bowl and add the meat there. Close the lid and select the “fry” mode for fifteen minutes. Stir the meat periodically.
When there are exactly five minutes left until the end of cooking, open the lid and add all the chopped foods to the multicooker bowl. Fry for about three more minutes.
Now you need to add sauces, sesame seeds and a mixture of peppers. Don't forget to stir!
Cook in the time remaining from the initial fifteen minutes. Pork with pineapples in homemade sweet and sour sauce is ready, all that remains is to serve!

Video recipe for pork in sweet and sour sauce in a slow cooker

With this video, you can easily learn how to properly prepare this dish in a slow cooker. Take a few minutes to watch the video, which will free you from all questions and doubts about preparing such meat.

Pork in a delicate sweet and sour sauce is served with various dishes. The most popular combination of rice and pork ribs in a delicate sweet and sour sauce. But you can experiment and add this dish to all sorts of other cereals.

As for sweet and sour sauce, it is worth noting that it can be served not only with meat products. Eggplant in sweet and sour sauce is also a very tasty dish, which is prepared as simply as pork.

The site has collected a sufficient amount, so you can always treat yourself to new dishes prepared using your favorite sauce. In addition to this sauce recipe, you can also try

Asian dishes have a specific taste. Some may find them unusual, while others prefer them. Chinese meat in sweet and sour sauce is one of the most typical dishes for these cuisines, but is liked by almost everyone, even those who like the European table. This name combines a number of snacks that differ in appearance and composition, but have a similar taste range. It has different shades depending on the chosen recipe. Chinese meat in sweet and sour sauce can be very different, everyone will find an option to their liking.

Cooking features

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

Most often, pork is used for this dish, but replacing it with veal or poultry is quite acceptable. Old beef is not suitable for this purpose, and lamb is also not suitable.
The meat of a young animal makes the dish more tender and soft.
Fresh and chilled meat is preferable to frozen meat, since freezing and subsequent thawing may cause the product to lose its juiciness. 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 preparing the dish, the meat is prepared by keeping it in the marinade for some time. It will be more tender and juicier if you marinate it for a couple. This is especially important for older pork and veal.
The basis for sweet and sour filling is most often soy sauce. Rice, apple, wine vinegar or fruit juice add sourness to it. Sweet notes are due to the inclusion of sugar, honey, and fruit. Frequent additions include garlic, ginger, and sesame. The most commonly used vegetables are onions and sweet peppers.
At the first stage of cooking, meat and other ingredients are fried in vegetable oil over high heat. Fry meat and vegetables separately, only then combine. Finish cooking the dish by stewing it under the lid at low temperature.

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

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

When serving, sprinkle with sesame seeds.

This recipe for Chinese meat in sweet and sour sauce is one of the simplest, it does not require many ingredients, and the technology is not very complex. Even an inexperienced housewife can prepare such a dish for the family table.

Chinese meat in sweet and sour sauce with carrots and bell pepper

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 it into small cubes.
Mix a tablespoon of soy sauce with three tablespoons of purified water, dissolve the starch in this mixture.
Dip 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 stalk. Cut the pepper pulp into strips or quarters of rings.
Peel the carrots. Grind on a grater designed for making Korean salads. If this device is not available, carrots can be cut into thin strips using a knife or vegetable peeler.
Pour boiling water over the tomato and peel. After this, the vegetable should be chopped by cutting into small pieces or breaking in a blender. The last option is preferable.
Peel and grate the ginger root.
Melt the honey until you obtain a liquid consistency.
Mix tomato puree or tomato pieces with the remaining soy sauce, vinegar, grated ginger, melted honey and water in an amount of 150-160 ml.
Cut the garlic cloves into several large pieces.
Fry them for 5 minutes in vegetable oil, then remove the garlic.
Fry the meat over high heat until it has an appetizing crust.
Transfer the meat to a plate and reduce heat.
Place the carrots in the oil and fry them, stirring, for 5 minutes.
Add pepper and continue cooking the same amount.
Return the meat to the pan and stir in the vegetables.
Pour in sweet and sour sauce and simmer for 10 minutes.

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

Chinese 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 be needed.

Cooking method:

After washing and drying the meat, cut into strips.
Mix flour and starch, roll meat strips in them.
Dilute soy sauce with water, pour over the meat and leave for 20–40 minutes.
Open the jar of pineapples, pour the syrup from it into a bowl, cut the fruits themselves into small cubes.
Remove the skin from the onion. Cut the vegetable into small cubes.
Add tomato paste and apple cider vinegar to the canned pineapple syrup, mix thoroughly to obtain a homogeneous composition.
Fry the meat in vegetable oil until golden brown, remove it from the heat.
Add a little oil if necessary, fry the pineapples in it for 2-3 minutes, remove them from the pan.
Fry the onion in the same oil until transparent.
Place meat and pineapples in a frying pan, pour over the prepared sauce.
Cook for 10–15 minutes over low heat, covered.

Many people like this version of Chinese meat. The recipe is more suitable for pork and poultry; veal is prepared less frequently.

Chinese meat in sweet and sour sauce with oranges

meat (pork is best) – 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 be needed.

Cooking method:

Cut the meat into small chops. Beat it off.
Fry until golden brown.
Wrap in foil and bake for 30 minutes in an oven preheated to 180 degrees.
Place the meat in a saucepan.
Squeeze the juice out of the orange.
Mix it with the rest of the ingredients and bring to a boil.
Pour over meat, heat for 5 minutes.

This dish will appeal not only to lovers of Chinese cuisine, but also to adherents of European traditions. It has a pleasant taste and seductive aroma.

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

What can I tell you? None of my “ah!” and "oh!" will not convey the aroma that is in the house when I cookChinese pork in sweet and sour sauce. The hearty smell of pork mixes with a sweet note of ginger and is enveloped in a tomato symphony... In general, this is not meat, this is a crime - it is impossible to stop, impossible to tear yourself away, impossible to stop overeating. Still, it goes together very well. pork and sweet and sour sauce.

The basis for this dish is obviously pork fillet. Let's take a good piece, weighing about 600-700g. Let the meat sit a little to make it easier to cut. Cut the pork into cubes about 1.5 cm in size. And let the pieces of pork finally thaw, defrost naturally, at room temperature.

Also, to cook pork in Chinese we will need:

- Soy sauce;

- Ground ginger;

- Starch;

- Ground black pepper;

- Salt;

— Tomato paste or good quality ketchup;

- Onion.

If available, you can add fresh bell peppers, fresh cherry tomatoes, fresh cucumbers, and canned pineapple to this recipe. Today I will limit myself to onions only...

Pour 60-70 ml of soy sauce into the meat. It is better to take original Korean soy sauce. And give preference to classic sauces, without adding any garlic, mushrooms, etc.

Let the meat sit in the soy sauce for 20-25 minutes, stirring every 5 minutes so that the sauce penetrates the fibers of the meat. If the sauce is not very salty, you can literally add one small pinch of salt.

When the meat is marinated in soy sauce, add 4 tablespoons, without a slide, of potato or corn starch.

And actively mix the pieces of meat. One of the most important secrets of this recipe lies in starch. He grabs the remaining sauce that has not yet been absorbed into the pork. And also, starch forms a thin enveloping film around each piece of meat. This is somewhat reminiscent of the batter principle.

Place a large deep frying pan on the stove. Pour refined sunflower oil into it. You need a lot of oil, a layer at least 1cm deep. Heat the oil in a frying pan.

Let's prepare a plate where we will place the fried pieces of pork. Cover the plate with napkins so that they absorb excess oil that will drain from the pieces of fried pork.

When the oil is hot, add the pieces of pork. We don’t dump everything out, but rather put the pieces in one at a time so that they don’t come into contact during frying.

Keep it on one side until it turns golden and turn it over.

When the meat is fried on both sides, take out the finished pieces.

Place them on a plate with a napkin. And put the next batch of meat into the frying pan to fry.

So we overcook all the prepared pork.

While frying the meat, prepare the onion. Peel a couple of medium onions.

Cut them into medium sized cubes.

Pour off most of the oil from the pan. Perhaps we will need it for some other dish that requires deep-frying in a large amount of fat. Leave just a little oil in the pan to fry the onions.

Fry the chopped onion until light golden.

While the onions are fried, let's prepare the sweet and sour sauce, without which many Chinese dishes are unthinkable, and, in particular, our Chinese pork today.

Place 2-3 tablespoons of tomato paste or ketchup in a bowl. Add two tablespoons of granulated sugar. Add some ground black pepper and two teaspoons of ground ginger.

If we use ketchup, we don’t add salt. If it's pasta, add a little salt. Add some warm water to the bowl. Stir until the sugar dissolves and a homogeneous consistency is achieved.

Place the fried meat on the fried onion and pour in the sweet and sour sauce. If it turns out a bit thick, then add another half glass of water to simmer the dish.

Simmer for 10-15 minutes on very low heat. Some of the water evaporates. Starch takes up some more of the liquid. And you get delicious pieces of pork, which are enveloped in a fairly thick sweet and sour sauce. And minimal gravy, essentially.

Boil a crumbly rice side dish, or prepare Chinese noodles. And we serve our Chinese pork in sweet and sour sauce with them.

Very cool dish! No worse than in a Chinese restaurant.

For lovers of Asian cuisine, an excellent recipe for delicious meat is pork in sweet and sour sauce with the addition of vegetables. After the first tasting, I received the highest rating from all of us. The fundamental difference from usual recipes is in the cooking method itself, namely in quickly frying vegetables and meat over high heat. Just a few minutes - and you're done. At the same time, the pork turns out juicy and soft, the vegetables crunch a little - well, very tasty! And the sauce is so rich, aromatic, it has so many flavors and everything combines so harmoniously that you just can’t help but like it!

You can add any vegetables to your sweet and sour sauce recipe according to your taste or season. I took onions, carrots and bell peppers. You can add more variety to the vegetable component by adding green beans, broccoli or cauliflower.

Ingredients

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

lean pork (fillet, tenderloin, butt) – 400 g;
sweet peppers of different colors – 2 pcs;
onion – 1 large;
carrots – 1 piece;
ginger (root) – 4 cm;
dark soy sauce – 3 tbsp. l;
garlic – 2 large cloves;
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 soft meat, without fat and in no case stringy: ham, tenderloin or meatball (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 cutting is not important; you can cut it into small pieces.

Transfer the pork to a bowl and add 1.5 tablespoons of soy sauce. Mine is not very salty, so there is salt in the ingredient list. If you use salty, then omit the salt.

I peel a small piece of fresh ginger and grate it together with the garlic cloves through a fine grater. If you don’t have a grater, squeeze the garlic through a press and chop the ginger as finely as possible.

Add salt and starch. Starch is needed to ensure that the pieces of pork are covered with a uniform, glossy crust.

I mix everything with my hands, as if lightly massaging the meat. Cover and leave to marinate for 20-30 minutes or while I prepare the vegetables.

I used frozen sweet peppers, I took a little of red, yellow and green. In general, it turned out the same amount as if you cut two fresh medium-sized ones into strips. Cut the onion in half and chop it into thin slices. Cut the carrots into thin long strips. In general, cutting vegetables and meat should be thin so that everything is fried quickly.

I immediately prepare the sauce that will be poured over the pork and vegetables after frying. I mix brown sugar (you can use regular white) and thick soy sauce in a bowl.

I add tomato (paste or ketchup will do) and pour in 6% apple cider vinegar. I mix everything with a spoon.

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

I fry over medium heat for three to five minutes, depending on the size of the pieces. I stir constantly so that 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 it in the same way.

In the same frying pan, I first fry the carrots. It is denser in texture than other vegetables, it will take a little longer to reach half-cookedness.

After about two minutes, the carrots will be saturated with oil and soften a little. Add onion to it, stir and continue frying for about another minute.