How to cook sweet and sour pork

Gather all your ingredients together so that you're not running around looking for this and that. The veggies are optional. I like carrots and celery in this dish so I sliced a couple of each.

Cut your pork up into nice sized pieces.

Next, sear your pork. If you don't know how or what searing meat is, I suggest you google it.

After searing, put in all the ingredients except for the pineapple products and cornstarch, bring your meat to a boil then simmer immediately. Keep covered and stir occasionally until meat is tender.

While the pork is simmering, take out one can of pineapple chunks and separate the juice and the fruit. Reserve the juice for later. What happened to the fruit you say??

Eat those as a snack for you or your guests! Don't worry, you have the other can of pineapples to use.

With the reserved juice, add some cornstarch to make a slurry. About 2 tablespoons of cornstarch should be enough. With a whisk or a fork, mix it together. Make sure you get all the cornstarch.

Next open your second can of pineapples and separate the two again. Keep that juice separate from your slurry also!

After your meat is tender, add the slurry and pineapple chunks and vegetables to the pot. Stir and simmer for about 15 minutes. Careful, now that there is more sugar, stuff might burn on the bottom!

After the 15 minutes, taste your product. If it's to sweet or thick, add some water to dilute it. If it's not sweet or sour enough, add a little more juice.

It should look something like this after it's done.

Some tips to remember: When is meat tender? Taste it! When adjusting taste and thickness you can always add things in, but you can't take them out. Adjust little by little.

One last thing to remember: ALWAYS TASTE YOUR FOOD!! The presentation won't matter if the food doesn't taste good!

Watch the video: How to make: Cantonese Sweet and Sour Pork (December 2021).