A recipe of traditional chinese candy and bitter Cantonese style pork made with crispy red meat, pineapple, paprika and onion tossed in candy sauce and sticky acid is better than take domestic. sweet and bitter pigs do now not need an introduction. this is an across the world well-known dish and most cultures have different spins on it, which I suppose is exquisite! Koreans have, the japanese have, the Caribbeans additionally have their model as properly and i am positive there are more versions accessible! The more festive I say. 

This sweet and bitter version of Pigs is the Cantonese version I grew up with. The Cantonese model has pineapples in it and has a barely greater stability among sweet and bitter flavor, even as the chinese language model of the yankee is slightly on the sweet facet. candy and bitter red meat is truly considered one of my favored dishes. i like my red meat splendid crispy in sweet sour red meat so I made the sauce a touch thicker so the thickness of the pig coat however didn't make it moist. a thin sauce has a tendency to make a crispy batter soggier, faster. 


For the candy and bitter pork, I desired to apply red meat shoulder or red meat butt because of the fat marble in the flesh. fats marble makes the chew-sized pieces smooth, moist and flavorful. if you are searching out a more healthy or slimmer opportunity, you can use pork tenderloin but can also trade slightly less gentle and much less wet as it's far slimmer. I understand that cutting a fresh pineapple is time-consuming, so in a pinch, i'm able to use canned pineapple.

So that is absolutely your preference whether or not you need to apply fresh pineapple or canned pineapples! when you have the time, try using sparkling pineapple, in case you’re pressed for time then cross for the canned stuff. To get crispy beef, i use potato starch as opposed to corn starch. I additionally don’t use eggs as a binder in this in any respect due to the fact I locate that it makes the pork slightly gummy and no longer crispy sufficient. I additionally find batters made with eggs generally don’t persist with the meat very well after it's been fried.


Fruits and Veggies:
  • 1 cup pineapple (highly recommend using fresh pineapple, but canned pineapple works too)
  • 1 pepper (any color, cut into 1-inch cubes)
  • 1/2 white onion (cut into 1-inch cubes)
  • Pork Marinade:
  • 1 lb pork shoulder (cut into 1-inch pieces)
  • 2 tablespoons soy sauce
  • 1 small onion (grated)
  • 4-5 slices ginger (grated)
  • 3 cloves garlic (grated)
  • 1 cup potato starch (divided in 1/2 - can be substituted with corn starch)
Sweet & Sour Sauce:
  • 4 tablespoons tomato paste
  • 2 tablespoons oil
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons soy sauce
Corn Starch Slurry (To Thicken Sauce):
  • 1 tablespoon corn starch
  • 1 tablespoon cold water

  1. Cut the onions and peppers in 1-inch chunks and set aside
  2. If you are using fresh pineapple, core and peel it and then cut them into 1-inch chunks and set aside. If you are using canned pineapple, drain it and cut them into 1-inch chunks if you are using pineapple rings. Put them in a bowl and set aside.
Marinating the Pork:
  1. Cut the pork into 1-inch chunks and place it in a bowl.
  2. Grate the ginger, garlic, and onion and place it in the bowl with the meat.
  3. Add soy sauce to the bowl and mix everything very well.
  4. Let it marinate for 1 hour.
Battering & Deep Frying the Pork:
  1. Once the meat has finished marinating, in the bowl or plate - separate the meat slightly so they are not clumped together.
  2. Add half the potato starch over the meat and gently toss it in the potato starch until each piece has been coated with potato starch. Let it rest for 5 minutes until the potato starch has absorbed the marinade and moisture, and the batter looks gummy and moist.
  3. Add the rest of the potato starch on a large plate and dip each piece of pork into the potato starch one by one until each piece is well coated.
  4. If you are using a deep fryer, set the temperature to 350F (180C) and wait for the oil to get to temp. If you are using a frying pan, set the heat to medium heat and make sure there is at least 1 inch of oil in the pan.
  5. Add the meat in when the oil is hot, careful not to overcrowd the pan. (Depending on how big your pan is, you may need to do it in 2 batches). Cook the meat for approximately 5 minutes until it is crispy and browned.
  6. Remove the crispy pork and let it drain on a rack or a plate with something absorbent like newspaper or paper bag and set aside.
Putting It Together:
  1. In a clean frying pan, add in 2-3 tablespoons of oil, and set the stove to medium heat.
  2. Add in the tomato paste when the oil is hot and toast the tomato paste for 1-2 minutes until the oil has turned orange
  3. Add in the white vinegar, water, sugar and soy sauce and mix well and let it cook for 5 minutes.
  4. In a small bowl, dissolve the potato starch in cold water. Slowly pour it into the sauce but make sure you are constantly stirring it so it doesn't clump.
  5. Once the sauce has thickened, add in the peppers, pineapples, and onions and cook it for 1-2 minutes. Use your spatula to separate the onion chunks into smaller pieces.
  6. Add in the crispy pork and coat each piece with the sweet and sour sauce once the meat has all been coated, turn off the heat. Try not to cook the crispy pork in the sauce for too long, this will make the batter soggy. You just want to quickly coat the crispy pork with the hot sweet and sour sauce for a 1 minute and then plate it.
  7. Plate it and serve with rice! Enjoy! 

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