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This Week's Fancy Pants Meals, Sweet and Sour Pork
I actually bought all these ingredients for when Dad was here cause he wanted it...but I never ended up making it. So to save on cash, I made it for me.
I did change up how I breaded the pork compared to the instructions I have. I really liked how the "Wet Hand, Dry Hand" method of breading works, but I noticed it works best with Big Slabs of Meat (like Chicken Fried Steak or Fried Chicken). And while the end result was very good, my hands and countertop were a mess.
But in general, a very good meal. Coiuld use a TOUCH more rice vinegar.
# Sweet-and-Sour Pork
Personal Trainer - Cooking
5.0 servings
10.5 oz pork-leg cutlet
0.3333333333333333 tsp salt
2.0 tsps soy sauce [pork]
1.5 tbsp sake
0.0625 tsp black pepper
3.0 tbsp potato starch [pork]
0.6666666666666666 whole onion
0.5 whole green pepper
0.6666666666666666 whole carrot
3.5 oz boiled bamboo shoots
4.0 tbsp cooking oil
2.6666666666666665 tbsp soy sauce [mixed seasoning]
4.0 tbsp rice vinegar
6.0 tbsp water
10.0 tbsp sugar
4.0 tsps potato starch [mixed seasoning]
cooking oil [deep fry]
1.0 whole egg (beaten)
1 - Make a number of incisions roughly 1/8" apart on both sides of the pork.
2 - Chop the pork into bite size pieces of about 1/2".
3 - Put the salt, and soy sauce for the pork into a bowl.
4 - Add the sake and mix it well with the other ingredients.
5 - Add the pepper then add the pieces of pork and coat them in the marinade.
6 - Peel the carrot.
7 - Chop the carrot into uneven bite sized pieces.
8 - Remove the the seeds and stem from the green pepper, and chop it into uneven bite-sized pieces.
9 - Chop the bamboo shoots into uneven bite sized pieces
10 - Remove the seeds and stem from the green pepper and chop it into uneven bite sized pieces.
11 - Peel the onion.
12 - Chop the peeled onion into uneven bite sized pieces.
13 - Fill a sauce pan with plenty of water and bring to a boil.
14 - Boil the carrots together with the bamboo shoot tips for five minutes.
15 - Drain off the water using the sieve.
16 - Put the soy sauce for the seasoning and rice vinegar in a bowl.
17 - Mix in water and sugar.
18 - Add the potato starch for the seasoning and mix thoroughly.
19 - Prepare the coating for the pork by mixing the beaten egg with the cornstarch for the pork in a bowl.
20 - Put the pieces of the pork in the batter and make sure they're fully coated.
21 - Line a dish with paper towels to absorb excess oil after frying.
22 - Fill a pan with enough oil to cover the pork. Heat the oil to 350F.
23 - Put the coated pieces of pork in the hot oil one at a time to reduce the risk of being spattered by hot oil.
24 - Fry for about 4 minutes, stirring to ensure that the pieces of pork don't stick together.
25 - Use a skimmer to remove the pork and transfer it to the lined dish.
26 - Heat the cooking oil in the frying pan.
27 - Briefly saute the onions and green pepper in the oil.
28 - Add the boiled carrot and bamboo shoots and saute until they're fully coated in oil.
29 - When the green pepper becomes brighter in color, transfer the vegetables to a dish.
30 - Put the sauce into the same frying pan.
31 - Turn to high heat and stir while bringing to a boil.
32 - Once the sauce has thickened, add the deep fried pork and sauteed vegetables.
33 - When the pork have been fully coated in the sauce, it's ready to eat.
Makes 5 servings at ~37.5g carbs per meal.
Calories 399
Total Fat 32g
Total Carbohydrates 34g
Protein 13g
Normally makes 4 servings.
#cooking #thisweeksmeals