Pineapple Boat Sour Pork

Overview

Pineapple Sour Pork is considered a famous product of Cantonese cuisine, and it can also be regarded as a national dish loved by everyone, especially in the current season when pineapples are fragrant. How can we wait until we don’t eat it now? How to make it delicious requires knowledge - marinate and sizing the meat, beat the pork with onion and ginger water, which can not only remove the fishy smell of the meat, but also make the meat tender. After sizing and frying, it will be really crispy on the outside and tender on the inside; process the tomato sauce and stir-fry to make the tomato sauce show a richer flavor and a more beautiful color; cut the meat into small pieces that are easy to eat; prepare the sauce in advance; adjust the sweet and sour ratio appropriately to suit your own taste. Finally, the pineapple shell is used as a container. It is beautiful in shape and bright in color. It tastes sour and sweet, and the meat is crispy on the outside and tender on the inside. Is there anyone who doesn’t like it?

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• cantonese cuisine
• children
• dinner with friends
• spring recipes
• dinner
• clear water
• dry starch
• egg
• fresh pineapple
• garlic
• green onion and ginger water
• onions
• peanut oil
• pork plum blossom
• white rice vinegar
• white sugar
• ginger
• green pepper
• ketchup
• red pepper
• salt

Ingredients

Steps

1. 1 Cut an appropriate amount of green onion and ginger into large pieces, pat it gently with a knife, put it into a container, add cold water and soak it to taste;

   

2. 2 Cut the pork plum blossoms into cubes of about 1.5cm;

   

3. 3 Put it into a large bowl, add 1/2 tsp of salt and mix well to add the base flavor;

   

4. 4 Add the green onion and ginger water in small amounts several times and mix well; each time, wait until all the water is absorbed by the meat before adding the next time;

   

5. 5 Add until the meat looks watery and shiny, and no excess water is analyzed, then set it aside and let it rest; (the amount of water should be controlled, and it is related to the quality of the meat)

   

6. 6 Slice green and red peppers and onions;

   

7. 7 Put 1/2 tsp salt, white vinegar, white sugar, 1 tsp starch and water into a small bowl and mix well and set aside; have tomato sauce ready;

   

8. 8 Chop appropriate amount of ginger and garlic and set aside;

   

9. 9 Cut a ripe pineapple in half. If you want to use pineapple skin as a container, one half should have the intact pineapple tassel;

   

10. 10 Scoop out the flesh of the half of the pineapple that will be used as a container; (Put it into your mouth while digging it out, no one will see it; if you really can’t eat it, save it for after-dinner fruit)

    

11. 11 Cut the other half into four "orange segments" and peel off the skin;

    

12. 12 Use a sharp knife and dig out the pineapple eyes;

    

13. 13 Take 100g and cut it into small pieces about the same size as the meat and set aside;

    

14. 14 Beat the eggs in one bowl; put a little more starch in another bowl; prepare an empty plate for later use;

    

15. 15 Dip the marinated meat in a layer of egg liquid, then wrap it in dry starch. After wrapping, squeeze it with your hands to make the starch and meat closely contact; (The flour should be fully wrapped to ensure that the meat is fully wrapped and tightly wrapped, otherwise water will be released during frying. Not only will the meat become old, but there is also the "danger" of oil explosion)

    

16. 16 After wrapping, put it on an empty plate and set aside; (all wrapped)

    

17. 17 Put a little more oil in the pot, and when it is 50-60% hot, add the meat pieces;

    

18. 18 Fry until set and take out;

    

19. 19 Continue to heat the oil in the pot until it reaches 70-80% heat;

    

20. 20 Add the fried meat pieces again;

    

21. 21 Fry until the surface is golden and crispy, then take it out; (it must be crispy, you can throw one into your mouth to taste, you want to have a "crack-crack" texture)

    

22. 22 Place on kitchen paper and absorb excess fat;

    

23. 23 Reheat the wok, add 1 tablespoon of cold oil to the hot pan, stir-fry the green and red peppers and onions over medium heat until they are raw, remove and set aside;

    

24. 24 Add crude oil to the original pot (you can also add a little more oil), add minced ginger and garlic, turn to low heat and stir-fry until fragrant;

    

25. 25 Add the tomato sauce and continue to stir-fry over low heat until the tomato sauce turns darker in color and becomes fragrant;

    

26. 26 Add the sauce;

    

27. 27 Stir-fry quickly until the sauce becomes thick;

    

28. 28 Add the pineapple chunks and stir-fry quickly and evenly;

    

29. 29 Add the fried meat, green and red peppers, and onions;

    

30. 30 Stir fry quickly until every piece of meat is evenly coated with sauce, then turn off the heat. That’s it.