{"id":17409,"date":"2019-12-30T08:13:02","date_gmt":"2019-12-30T08:13:02","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/how-to-cook-sweet-and-sour-pork\/"},"modified":"2019-12-30T08:13:02","modified_gmt":"2019-12-30T08:13:02","slug":"how-to-cook-sweet-and-sour-pork","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/how-to-cook-sweet-and-sour-pork\/","title":{"rendered":"How to cook Sweet and Sour Pork"},"content":{"rendered":"<\/p>\n<p>  \tThis sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.<\/p>\n<p>  \t<strong>Ingredients:<\/strong><\/p>\n<p>  \t3\/4 pound pork tenderloin<br \/>  \t2 &#8211; 3 teaspoons soy sauce<br \/>  \tPinch of cornstarch<br \/>  \t<strong>Sauce:<\/strong><br \/>  \t1\/4 cup sugar<br \/>  \t2 tablespoons ketchup<br \/>  \t2 tablespoons dark soy sauce<br \/>  \t1\/4 teaspoon salt<br \/>  \t1\/2 cup water or reserved pineapple juice<br \/>  \t1\/4 cup vinegar<br \/>  \t1 tablespoon cornstarch dissolved in 4 tablespoons water<br \/>  \t<strong>Batter:<\/strong><br \/>  \t1\/3 cup flour<br \/>  \t1\/3 cup cornstarch<br \/>  \t1 egg white, lightly beaten<br \/>  \t1 tablespoon vegetable oil<br \/>  \t1\/3 cup warm water, as needed<br \/>  \tOther:<br \/>  \t1 carrot<br \/>  \t1\/2 red bell pepper<br \/>  \t1\/2 green bell pepper<br \/>  \t1\/2 cup pineapple chunks<br \/>  \t3 cups oil for deep-frying, or as needed<\/p>\n<p>  \t<strong>Preparation:<\/strong><br \/>  \tDirections for sweet and sour pork<br \/>  \tCut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.<\/p>\n<p>  \tTo prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.<\/p>\n<p>  \tPeel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.<\/p>\n<p>  \tHeat the oil for deep&#8211;frying to 375 degrees Fahrenheit.<\/p>\n<p>  \tFor the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).<\/p>\n<p>  \tDip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.<\/p>\n<p>  \t(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).<\/p>\n<p>  \tTo prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and\/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.<br \/>  \t&nbsp;<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-594495554\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2875],"tags":[],"class_list":["post-17409","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-customs"],"views":162,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts\/17409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/comments?post=17409"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts\/17409\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/media?parent=17409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/categories?post=17409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/tags?post=17409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}