[Pineapple Sweet and Sour Pork] - a classic Cantonese dish popular among men, women and children

Overview

Sweet and sour pork is a classic dish in Cantonese cuisine. It is said that there are two legends about its name: one refers to the fact that this dish is cooked with sweet and sour sauce. The other refers to the fact that this dish has a long history, so it is called ancient meat, and later the homophony was transformed into sweet and sour meat. Sweet and sour pork is a classic Cantonese dish and a relatively common dish. You can order this dish in any restaurant or food stall in Guangdong. Although the cooking method is slightly different, the sweet and sour taste is loved by everyone, which is enough to illustrate the influence and temptation of this dish. The main ingredients of Sweet and Sour Pork are pork and sweet and sour sauce. Authentic Sweet and Sour Pork must use skinless pork belly that is both fat and lean, so that it tastes more tender and crispy. Sweet and sour sauce is made with white vinegar, sugar, light soy sauce, etc., or some tomato sauce (tomato sauce) is added to make the color more colorful. And adding pineapple makes the dish more fruity, sweet and sour. The authentic way of making this dish is to make the sweet and sour sauce wrap the sweet and sour pork so that no juice can be seen on the plate.

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• lunch
• famous dishes
• chicken essence
• corn flour
• egg
• green bell pepper
• light soy sauce
• pork belly
• red bell pepper
• strong-flavor erguotou
• sugar
• white vinegar
• pineapple
• salt
• tomato sauce

Ingredients

Steps

1. 1 Materials are ready.

   

2. 2 Peel and cut the pineapple into pieces and soak in light salt water for 10 minutes.

   

3. 3 Cut the green and red bell pepper into pieces, remove the pineapple and drain the water. Set aside.

   

4. 4 Use 6 tablespoons of tomato sauce, 3 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of light soy sauce to make a sweet and sour sauce. Prepare the water starch.

   

5. 5 Peel the pork belly and cut into thick slices about 1 cm thick. Add 1 tsp salt, 1/2 tsp chicken essence, 1 egg, 1 tsp strong-flavor Erguotou and 2 tbsp cornstarch.

   

6. 6 Stir evenly and marinate for 10 minutes.

   

7. 7 Pour the cornstarch into a large bowl, place the pork belly slices on the cornstarch one by one, use chopsticks to evenly coat the cornstarch, and tap off the excess flour. The ideal battering state is: all the batter sticks to the meat, and there is no excess egg liquid.

   

8. 8 Add an appropriate amount of oil to the pot and when it is 60% hot, add the meat piece by piece and fry over medium heat until it takes shape, then turn to low heat and fry thoroughly.

   

9. 9 Take out the fried meat slices.

   

10. 10 After frying, turn on high heat and continue to heat the oil in the pot. When the oil temperature is 80% to 90% hot, pour in the meat slices and fry again until slightly golden.

    

11. 11 The fried meat slices are set aside for later use.

    

12. 12 Heat oil in another pan, add green and red bell peppers and stir-fry until raw, then add pineapple slices, stir well and set aside.

    

13. 13 Pour in the sweet and sour sauce prepared in advance, cook over low heat until it is slightly boiling, pour 1 teaspoon of the prepared water starch in a circle, and then thicken the sweet and sour sauce.

    

14. 14 Pour in the pineapple slices and green and red peppers, stir evenly, then turn off the heat, then pour in the fried meat slices, stir quickly to coat each piece of meat with the sweet and sour sauce, and the delicious sweet and sour pork is ready to serve.