4Real Forums: Sweet and Sour Pork

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Our Lady's Loom, Larder, and Laundry
4Real Forums : Our Lady's Loom, Larder, and Laundry

Topic: Sweet and Sour Pork

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Erin
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Joined: Feb 23 2005
Location: Australia
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Posted: Aug 30 2010 at 5:28am \| IP Logged

Tonight I cooked Sweet and Sour Pork, the flavour is beautiful but the pork was tough and undercooked. This is the second time I have made this and had problems both times.

Now the directions call to roll the pork in egg and then cornflour, then cook in hot oil. This is time consuming and not cooking well.

What if I was to sear the pork quickly in the wok without the egg, flour and oil. Would this work?

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Erin
Faith Filled Days
Seven Little Australians

Genevieve
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Joined: April 02 2005
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Posted: Aug 30 2010 at 6:04am \| IP Logged

I cook mine that like but the texture will be different.. the taste will be the same. The whole point is to seal in the taste.

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Genevieve
The Good Within

stefoodie
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Posted: Aug 30 2010 at 8:23am \| IP Logged

Depends on what you want. For some the "sweet and sour" flavor is the most important thing that eclipses everything else. For others the contrast of crunch + soft is essential to this dish, and you're not going to get that without the batter.

Try this batter if you like:

3/4 cup ap flour
3/4 cup cornstarch
1 1/2 tbsp baking powder
1/4 teaspoon salt
1 cup cold water
1 1/2 teaspoons oil

should be smooth and like pancake batter -- not too thick -- you can add up to a couple tablespoons more of water.

The pork should be 1-inch cubed pork loin (dust with flour before dipping in batter) -- other cuts are too fatty, tenderloin will work also... and your oil should be about 350-375 degrees F.

In batches, fry cubes once, turning several times, about 3 minutes. After all is done, make sure oil goes back to 350. Fry a second time -- all the cubes together, 3 more minutes, scoop-stir-frying. Keep warm in oven, on towels, while you make your sauce.

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stef

mom to five

Erin
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Location: Australia
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Posted: Aug 30 2010 at 3:23pm \| IP Logged

Thank you both

Now to decide which way. Maybe I could do half and half and see what the critics think.

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Erin
Faith Filled Days
Seven Little Australians

lapazfarm
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Joined: July 21 2005
Location: Alaska
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Posted: Aug 30 2010 at 4:44pm \| IP Logged

For us, like Stef says, the key is the texture. The batter is essential. I make it similar to her recipe (but am lazy and only fry once). The sauce gets poured on just before serving.

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Theresa
us-schooling in beautiful Fairbanks, Alaska.
LaPaz Home Learning

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