![]() I like to use fresh pineapple but you could use canned as well. I love to serve our sweet and sour pork over white rice or Udon Noodles which are thick wheat flour noodles. Then I place the fried pork in a warm oven while I prepare the rest of the dish. I pan fry the pork in a little oil to get it good and crispy. It really is incredibly delicious and with a little planning, it comes together quite quickly. This homemade sweet and sour pork is one of my husband’s favorite recipes. I love to serve it over a bed of rice with Sweet Pork Dumplings. So much better than takeout with healthy wholesome ingredients. This Sweet and Sour Pork brings crispy pan-fried pork together with garlic, celery, sweet bell peppers, and pineapple in a slightly sweet tangy Asian sauce. You can use avocado oil, canola oil, sunflower oil or vegetable oil.įind the detailed step by step recipe along with measurements + Video at the bottom of the post. The paprika would add a nice color to the dish. Seasonings: Ground black pepper and paprika.Equal parts cornstarch & water mixed together to form a slurry. You can also sub the hot sauce with ½ tsp cayenne pepper. If you are heat intolerant skip adding the hot sauce. For the sauce: Ketchup, apple cider vinegar, soy sauce, hot sauce (optional) and brown sugar.We chose to go with canned pineapple this time. Pineapple: You can use pineapple chunks from the can (drained) or use fresh diced pineapples.Totally mellows down the tang and takes the dish to another level. I would insist on using the red bell pepper because it adds such a nice sweetness and aroma to the dish. You can use whatever you have in your fridge or pick your favorite colors. Bell peppers: We love to use different colors.Dice the onion into large squares and than separate the petals. Onion: For best flavor use yellow onion.However, Pork belly would make an awesome Instant Pot Pork Adobo. ![]() I would not recommend using pork belly due it's high fat content and slightly different texture. Pork: The best cuts of pork that work well for today's recipe is boneless pork loin, pork butt, boneless pork chops.So, we did not add a lot of cornstarch.įind the Ingredients with actual measurementsat the bottom of the post. The ideal consistency would be a flowy sauce that would drip but thick enough to well coat each and every piece of pork very well. The sauce in this recipe is not super sticky or thick. It's equal amounts of cornstarch and water mixed together to form a slurry. Thickening sauce: We prefer cornstarch slurry as our gluten free thickener.Tender well cooked bell peppers: If you are team tender bell peppers than do add them along with the onion and pressure cook them.The residual heat trapped in the pot will do the magic and cook down the bell peppers just enough so that they retain there crunch. Crunchy bell peppers: If you prefer crunchy bell peppers add them after the pressure cooking cycle is over and you are done thickening the sauce.So, it's it's very important at the top of other ingredients. Brown sugar always tends to settle at the bottom of the pot and trigger BURN error. DO NOT stir the ingredients before pressure cooking. No BURN ever: Add the brown sugar at the end and on top of all other ingredients. ![]() It's very important to avoid the BURN error.
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