Tuesday, January 8, 2013

How to Make Sweet and Sour Boneless Pork - A Witch's Version of Chinese Food Take Out

In my last blog I featured a tutorial on making egg rolls and today, as promised, I'm making tender, moist, and flavourful sweet and sour boneless pork - Kitchen Witch style.

People, I'm here to tell you, if you like sweet and sour, my recipe featuring pork that's been marinated overnight in Asian Flavour Boost is going to knock your socks off!






















So without further ado, here's the how to video. 

Visit the printable recipe here: Sweet and Sour Boneless Pork




Prep/Marinate time
: 8 hours 
Cook Time: 45 minutes
Serves: 6

Ingredients
  • 2 lbs lean boneless pork cut into bite sized cubes
  • Asian Flavour Boost
  • 1/2 cup cornstarch
  • Peanut oil to fry in
  • 1 567 gram (20 oz) tin pineapple tidbits with juice
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tsp siracha chili sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water to form a slurry
  • 1/4 cup toasted sesame seeds
 Asian Flavour Boost
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Siracha chile sauce
  • 1 teaspoon sesame oil
Whisk all the flavour boost ingredients together. You can make this boost ahead of time and use it in any number of Asian style dishes like lettuce wraps, meatballs, stir fries, and soups.

Directions
  1. Stir the pork into the Asian flavour boost and let marinate for 8 hours or overnight. 
  2. When ready to cook, toss the marinated pork with 1/2 cup of cornstarch just until coated.
  3.  Heat the peanut oil in a wok to 375 degrees.
  4. Fry the pork about 8 pieces at time - don't crowd the pan - turning frequently for about 5 minutes until golden brown and cooked through. Set aside on a paper towel lined baking sheet. 
  5. Combine the pineapple tidbits and juice with the ketchup, brown sugar, rice wine vinegar, soy sauce, siracha chili sauce, and the cornstarch slurry. 
  6. Bring that to the boil and stir until it thickens. 
  7. Add the prepared boneless pork, stir and continue to cook over medium heat until the heated through. Sprinkle with toasted sesame seeds to serve.


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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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2 comments:

  1. where can i find your Asian Flavor Boost. I would like to make this sweet & sour pork for my daughter's birthday dinner next week. Thank you.

    ReplyDelete
  2. Hi there :-) It's in the recipe under the heading Asian Flavor Boost. Will also share it here. Enjoy!! The flavor boost is good in all kinds of Asian recipes.

    Happy cooking!
    Lyndsay

    Asian Flavour Boost

    2 cloves fresh garlic, minced
    1 tablespoon soy sauce
    1/4 cup hoisin sauce
    2 tablespoons sweet chili sauce
    2 teaspoons minced fresh ginger
    1 tablespoon rice wine vinegar
    1 teaspoon Siracha chile sauce
    1 teaspoon sesame oil

    ReplyDelete