Plain meat in sweet and sour sauce. Pork in sweet and sour sauce - the most delicious recipes for an unusual dish. Other preparation and filling options

Of all types of meat, men, for the most part, prefer pork. It is understandable - the kebab turns out to be amazingly soft, the cutlets are very juicy, the frying just melts in your mouth. Whatever is made from the pulp or ribs - any dish will be chic!

A few years ago in Urumqi we went to a restaurant to enjoy national cuisine. And to be honest, we were pleasantly surprised. Of course, we knew that “everything is wrong” among the Chinese, but combining the incongruous seems to be a really strong tradition in the most populated country in the world!

No wonder the Chinese, in addition to their famous Peking duck, are also famous for their unique sweet and sour sauces. An amazing combination of such different taste sensations in one filling will transform both vegetables and mouth-watering pieces of animal origin.

And no matter how strange it sounds, we liked the meat in sweet and sour sauce so much that now from time to time we ourselves arrange unique dinners with this delicacy at home.

Try to cook this yummy at least once, and you will become a fan of Chinese recipes.

"What? Meat, and even with pineapples? - you will be surprised. All right! Cantonese cuisine is famous for fruit and vegetable combinations with meat. And it's incredibly delicious!

Tender flesh that crunches on top, but remains very juicy inside. It would seem that the pig was cooked in batter, but it shines thanks to the thick sauce. And the starch shell itself is done in a completely different way.

Although pineapple is enough sweet fruit even in canned form, but it will only complement the dish and add sophistication.

We will need:

Pork pulp - 400 gr.
Pineapple rings - 4 pcs.
Sugar sand - 4 tbsp. l.
Soy sauce - 2 tbsp. l.
Rice vinegar - 2 tbsp. l.
White wine - 100 ml
Corn starch - 2 tbsp. l. + 5 tbsp. l.
Egg - 1 pc.
Bulgarian pepper - 1 pc.
Tomato paste, white wine - 1 tbsp. l.
Fresh ginger - 1 plastic.
Sunflower oil - 0.5 cups.

Cooking:

1. Cut the tender, washed and dried pulp into three-centimeter squares.

2. Now the cut must be marinated.

Pour the wine into the bowl soy sauce(1 tablespoon), beat in an egg and combine it all with starch (2 tablespoons). Beat well, and send the meat to the resulting mixture for a quarter of an hour.

3. At this time, you can start preparing dressings and fruit and vegetable components.

In a separate cup, combine the remaining soy sauce with tomato paste, vinegar and granulated sugar. Chop the ginger plastic into strips, and pepper and pineapple rings into identical small squares.

4. Pour the rest of the starch onto a cutting board and roll the marinated pieces of meat in it.

5. Since the Chinese prefer to cook in a wok, it will be good not to deviate from their tradition.

Heat the oil in it and quickly send the meat pieces to fry individually. It is best to break the cut into two batches for this process, so that everything is evenly fried for 3-5 minutes.

Be sure to stir continuously so that the starch crust does not stick to adjacent pieces.

6. Catch the fried pulp with a slotted spoon or wire scoop, and allow excess oil to drain from the surface.

7. Drain the oil from the wok, leaving only a little, and fry the pepper with pineapple and ginger on it for a couple of minutes. A couple of minutes of frying over high heat is enough to make the cubes half ready - a little soft on top, but inside they remain almost fresh.

Vegetables don't need to be fried! In Chinese dishes, they are always semi-cooked.

Then pour the dressing into them and then simmer for another 2 minutes.

Do not turn down the heat! Everything is cooked only on high heat - this is the specificity of national cooking.

8. Add pieces of meat to the vegetables and, with vigorous stirring, heat the resulting dish for one minute.

9. You can serve both with a rice side dish and on its own.

If you decide to serve with rice, then it is better to cook it without any additives, just add a little salt. In China, rice is served in small bowls, like bowls.

Pork with pineapple and bell pepper

Although it may seem that all Chinese-style pork dishes “same face”, nevertheless, each of them has its own zest in the cooking process, and therefore they taste very different.

This recipe also has pineapples and peppers, but you will feel the difference, as when doing step by step actions, and on sensations by receptors during food.

We will need:

Pork pulp - 500 gr.
Canned pineapples - 150 gr.
Boiling water - 0.5 cups.
Sunflower oil - 4 tbsp. l.
Soy sauce - 3 tbsp. l. + 3 tbsp. l.
Garlic clove - 2 pcs.
Tomato paste - 2 tbsp. l.
Bell pepper red and green - 1 pc.
Sugar, starch, rice vinegar - 1 tbsp. l.
Ground ginger - 1 tsp
Chili, salt - to taste.

Cooking:

1. Pour soy sauce (3 tablespoons) into a bowl, mix a pinch of salt and starch with ginger well in it. Cut the meat into three-centimeter cubes and dip in soy marinade for half an hour.

2. Peel red and green peppers from seed pods and stalks. Rinse well, dry and cut into squares.

This multi-colored cut will help to add color to the dish. Chop the garlic cloves with a knife as finely as possible so that it is appetizing, but the garlic spirit is not strongly felt.

3. Heat the oil in a frying pan and fry the meat until golden brown. You can immediately put it on a paper towel to remove excess oil.

Meat should be semi-cooked.

It is better to fry in batches so that the pulp does not let the juice out, but rather seals it inside itself.

4. As soon as you have finished with pork, immediately send garlic and pepper slices to the pan, instead of it, for a couple of minutes.

Be sure to stir so nothing burns.

5. In a bowl, combine vinegar with tomato paste, the remaining soy sauce and granulated sugar.

Mix well to get a uniform pleasant filling. Return the meat cubes to the pepper and pour everything with the cooked sweet and sour thick mixture.

6. After a minute, send pineapple pieces to the previous ingredients (if it was canned with rings, then chop, otherwise triangles will do, as they are in the jar).

Season with a pinch of ground chili and pour in boiling water. Stir and cover the dish with a lid so that it languishes for a quarter of an hour over low heat.

The dish is best served with freshly cooked crumbly rice, decorated with greenery.

Recipe for Chinese-style pork in batter with sweet and sour sauce

Madly in love with meat in batter! Only now it will not be flour dough at all, but a crispy shell based on marinade with starch and then whipped protein added.

This delicacy will also be filled with a great dressing and sprinkled with sesame seeds.

We will need:

Pork fillet - 700 gr.
Sunflower oil - 1 cup.
Protein chicken egg- 1 PC.
Corn starch - 8 tbsp. l. + 3 tbsp. l.
Soy sauce - 5 tbsp. l. + 5 tbsp. l.
Sauce "Tkemali" - 4 tbsp. l. + 4 tbsp. l.
Honey - 4 tbsp. l.
Wine vinegar - 3 tbsp. l. + 3 tbsp. l.
Ketchup spicy - 3 tbsp. l.
Salt - 1 pinch.
Sesame seeds - for sprinkling.

Cooking:

1. Rinse and dry the fillet. Cut into 15 cm slices 2 cm thick and beat lightly. Then cut them into oblong bars 2 cm wide.

2. In a bowl, combine, and then mix well, soy (5 tablespoons) and fruit (4 tablespoons) sauces with starch (3 tablespoons) and vinegar (3 tablespoons).

For a third of an hour, marinate the prepared meat slices in the resulting mixture.

In China, there is a fruit sauce that strongly resembles Tkemali in taste, which can be used as an analogue for this recipe.

3. In a separate bowl, prepare sweet and sour filling. It is enough to combine the remains of Tkemli and soy sauce with honey and ketchup. Add 3 tbsp. l. starch and beat everything until smooth.

4. In a cup, beat the protein with a pinch of salt, and then carefully put the airy protein oil into the marinated meat and add the remaining starch (5 tablespoons).

Mix well and you will get a great batter for our delicious bars.

5. In deep frying pan or wok, heat the oil and fry the meat in portions for 3-5 minutes, stirring constantly to prevent sticking.

It is best to throw the bars separately in small batches so that the top is instantly formed tender crust. Put the finished pork on paper or a wire rack to remove the oil by natural drainage.

6. After frying, it is best to immediately drain the used oil and remove its remnants from the pan with a paper towel or napkin, because we still need it.

Pour the sweet and sour mixture into it, and as soon as it starts to boil, pour the battered meat into it for a couple of minutes.

This wonderful delicacy is perfect even without a side dish! BUT delicious filling it is pleasant to soak with fresh bread crumb directly from the portioned plate as a bite to the meat.

Usually, for beauty and piquancy, the dish is sprinkled with sesame seeds on top.

A simple recipe for pork in sweet and sour sauce in the oven

Although it seems that a lot of ingredients are needed for the sauce, it is still quite easy to prepare. Since it will be stewed, it is quite possible to pour some of it into some tightly closed container and store it in the refrigerator for a couple of days.

But usually it flies away as an additional gravy to oven-baked meat.

We will need:

Pork pulp - 2 kg.
Thick tomato juice- 1.5 cups.
Apple cider vinegar - 1 cup.
Sunflower oil - 0.5 cups.
Orange juice, molasses, apricot jam - 0.5 cups each.
Worcestershire and soy sauce, balsamic vinegar - 0.5 cups each.
Garlic clove - 2 pcs. + 4 pcs.
Onion - 1 pc.
Dijon mustard - 8 tbsp. l.
Tomato paste - 5 tbsp. l.
Brown sugar - 4 tbsp. l.
paprika, basil, Provencal herbs- 1 tbsp. l.
Ground chili pepper, salt - 2 tsp.
Ground ginger, Tabasco sauce - 1 tsp each.
Ground black pepper - 1 tsp.

Cooking:

1. Since the sauce takes time to simmer, it is best to start cooking it first. Chop the onion into small cubes. Chop the garlic cloves into strips or chop with a press.

Heat up in a saucepan sunflower oil and first throw onion slices into it, and after 3 minutes garlic. After a minute, pour in all the liquid ingredients, and then add all the loose ingredients.

For meat, from the total mass of ingredients, set aside only 2 garlic cloves, salt, ground black pepper and chili. Don't put them in the box!

Bring the mixture to a boil and reduce heat to low. Simmer for half an hour. During this time, it will boil down by about a third.

2. In the meantime, you can start processing meat.

A washed large piece of pork is almost completely cut into fan-shaped slices of three centimeters. Pass the reserved garlic through a press and mix it with ground peppers and salt.

Rub the mixture on all sides of the meat, including between the cuts.

3. Cover the bottom of the baking dish with foil so that the pulp does not stick during the languishing process. Pour the prepared sauce well over the meat on each side. It will be quite enough to add it only 2/3.

Pour a third into a non-metallic container and close the lid - we will need it later.

4. Cover the form with a sheet of foil so that the pieces do not dry out and burn on top. Send to a preheated oven (180 degrees) for 1.5-2 hours.

Serve the finished dish hot with any side dish, be sure to water it on top with the remaining liquid filling.

Pork with Chinese eggplant

The Chinese eat a lot of vegetables and herbs in their diet. One of their favorite plant foods is eggplant. Entire cookbooks are dedicated to him.

Can you imagine how great this purple beauty pairs with pork? But there is little secret, which does not allow the vegetable to ferment and remain as plump and juicy, approximately like meat. This is the frying of both main ingredients in a starchy batter.

We will need:

Pork - 500 gr.
Eggplant - 300 gr.
A clove of garlic, an egg, - 3 pcs.
Cold water - 3 tbsp. l.
Leek stalk - 2 pcs.
Chopped feather onions, starch, soy sauce - 2 tbsp. l.
Bamboo sweet spicy sauce- 3 tbsp. l.
Sunflower oil - for deep frying.
Black ground pepper, salt, chili - to taste.

Cooking:

1. It is advisable to choose meat without fat and films. Rinse and dry it well, and then start cutting into cubes. Too large pieces will fry for a long time, so a thickness of 2 cm will be the most suitable.

2. fresh eggplant chop into pieces of the same size. Now the varieties are not bitter, so they do not need to be soaked.

3. Chinese egg batter requires only whites. Therefore, you should separate the yolks, and beat only the squirrels into a thick foam with a pinch of salt. Then dilute the starch cold water with soy sauce (1 tsp) and combine this mixture with the protein mass.

4. Pour meat and eggplant slices into the resulting liquid batter. Mix well so that the egg-starch mixture completely covers all the pieces.

5. Heat the oil over maximum heat in a thick-walled deep frying pan or wok and fry the prepared eggplant with pork in batches for a couple of minutes.

6. Chop the garlic with a knife. Chop the leek stalk obliquely to make it look more interesting.

Peanut kernels can be lightly dipped in boiling water to remove possible dirt and dust. You can not remove the skin from the nucleoli, but if you don’t like it, then it’s better to peel it off.

7. Remove oil from the pan. Just drain it and that's it. Add 1 tbsp. l. fresh and fry the garlic on it first for half a minute, and then pour in the peanuts and sliced leek.

Fry for a maximum of 2 minutes. It can even be a little less so that everything is cooked according to the stir-fry principle.

8. Pour the sweet-spicy bamboo sauce over the nuts and onions and after half a minute pour the prepared eggplants with meat back into the pan.

Stew for a minute and a half and serve in portioned plates, sprinkled with chopped green onions on top.

The filling will almost be absorbed into tender crispy pieces and give unique taste and aroma of the finished dish.

Pork in Teriyaki Sauce Recipe, like in a Chinese restaurant

The most famous Japanese sweet and sour sauce is Teriyaki. Thanks to him, any meat dish will have not only a delicate and piquant taste and aroma palette, but will also acquire a beautiful shine. The pieces just start to shine thanks to the caramelized sugar contained in this delicious liquid.

What about Japanese and Chinese food? Yes, despite the fact that you can use this famous marinade to cook magnificent pork at home, no worse than in elite restaurants Beijing! And cooking teriyaki on your own is as easy as shelling pears.

We will need:

Pork pulp - 0.5 kg.
Garlic clove - 2 pcs.
Water, soy sauce, sunflower oil - 2 tbsp. l.
Brown sugar - 1 tsp
Ground black pepper - 1 pinch.

Cooking:

1. First, let's cook delicious Teriyaki together. Pour sugar and ground pepper into a deep bowl. Grate garlic cloves there on the smallest grater.

To appear rich aroma, the resulting mixture must be mixed and a little “grind” with a fork. Then pour in the sauce with water and oil.

2. Chop the pulp into small sticks of one and a half centimeter thickness. Dip them into the prepared mixture and, after shaking the contents of the bowl a little with your hands, leave them alone for an hour and a half so that the meat is marinated.

Then take in small portions in your hand, lightly squeeze the marinade and spread it on a hot frying pan. Fry for about 3 minutes.

3. Then pour the sauce remaining in the bowl into the pan with the meat and then simmer for 2-3 minutes to achieve its maximum filling with juiciness and a unique sweet and sour combination of products.

4. Boil rice in advance and put pork on it in a beautiful slide in Chinese style.

By the way, Teriyaki "you can use and or fish. It will turn out no less tasty and original.

Step-by-step recipe for cooking pork in sweet and sour sauce in a slow cooker

How to bypass your favorite multicooker? Thanks to her, in just three steps, you can cook a wonderful stewed pork in the Chinese style. Spicy and juicy at the same time.

With such a fragrant delicacy, it is difficult to wait for a side dish and with bread it will go away just for a sweet soul.

We will need:

Pork fillet - 1 kg.
Sugar - 100 gr.
Wine vinegar, water, white wine - 50 ml each.
Garlic clove - 4 pcs.
Tomato paste, soy sauce - 3 tbsp. l.
Corn starch - 2 tbsp. l.
Onion - 1 pc.
Salt, pepper, sunflower oil - to taste.

Cooking:

1. The first step is to chop what can and should be cut with a knife.

Cut the fillet into cubes with a width of two centimeters. A small onion is best chopped into cube-shaped pieces. Chop the garlic cloves as finely as possible. In extreme cases, use the press.

2. Remove the bowl from the multicooker and coat it inside with a cooking brush with oil. In principle, only 1 tbsp is enough for this. l. sunflower oil.

Then place the cold cuts in a cup and send it to fry for a quarter of an hour with the lid closed.

A similar frying result can also be achieved in the "Baking" mode.

3. Pour out and pour in all the other ingredients from the list of ingredients, including chopped onion and garlic, mix well and simmer for an hour under a closed lid.

Or you can mix all the ingredients first, and then pour the meat. Do what is more convenient for you, and also it seems better and tastier.

4. The finished dish can be allowed to brew a little more without heating (5-15 minutes) and serve.

Video on how to cook pork in Chinese style with vegetables from chef Ilya Lazerson

And here is another recipe for cooking meat the way it is cooked in China. The recipe is also suggested to be prepared in sweet and sour sauce, and chef Ilya Lazerson shares his cooking option.

The meat is also marinated at first, and then deep-fried in oil. But not just like that, but in batter on starch dough on protein and water.

Along with vegetables, pineapple is also in the composition of the components.

In general, it makes no sense to describe the recipe. It is better to see how a real chef cooks once than to retell the sequence of his actions.

Cook and eat healthy!

Friends, this is such an interesting and delicious selection we got it. I think that each of you will be able to find a recipe to your liking.

Although Russian cuisine is famous for its naturalness, it still sometimes draws on the exotic.

Now there is no need to go to distant lands to taste the miraculous, marvelous food. You can easily cook Chinese traditional pork in sweet and sour sauce yourself and feel like a great chef in your own kitchen.

Choose any of the proposed options for a magnificent and at the same time original marinade, and experiment yourself. Combine incongruous and enjoy meat delicacies.

Bon appetit and sweet and sour sauces to the most tender pork cooked by your own hands!

Pork in sweet and sour sauce is a vivid example of classic Asian taste experiments. An exotic origin does not hurt to cook a dish at home, using juicy meat, vegetables and a balanced dressing, the creation of which not only Chinese chefs, but also European housewives can handle.

How to cook pork in sweet and sour sauce?

Pork in sweet and sour sauce is a recipe that turns a minimum of products into a savory and refined dish. Cooking is striking in its simplicity and accessibility: all components are uniformly cut and fried in oil until cooked. After that, they are poured with sauce and languish in a pan until the mass thickens.

Ingredients:

pork - 450 g;
rice vinegar - 30 ml;
carrots - 1 pc.;
pepper - 2 pcs.;
chili - 1/2 pc.;
soy sauce - 80 ml;
water - 100 ml;
sugar - 60 g;
starch - 40 g.

Cooking

Cut the meat and marinate in 40 ml of soy sauce for 30 minutes.
Cut peppers and carrots into cubes. Chop up the chili.
Mix vinegar, water, starch, sauce and sugar.
Brown the vegetables and meat and add the sauce.
Pork in a pan in sweet and sour sauce is removed from heat as soon as the sauce thickens.

Pork in sweet and sour sauce with vegetables

Pork with eggplant in sweet and sour sauce is a dish that combines the most revered components of Asian cuisine - meat and eggplant. Vegetables are amazing nutritional properties- they are equally delicious hot and cold, combined with meat and other vegetables, and instantly lose their specific bitterness when cooked in sweet and sour sauce.

Ingredients:

pork - 250 g;
eggplant - 1 pc.;
carrots - 1 pc.;
pepper - 1 pc.;
soy sauce - 50 ml;
starch - 20 g;
sugar - 10 g;
vinegar - 20 ml;
tomato juice - 150 ml.

Cooking

Roll the meat in 20 g of starch and fry.
Brown the vegetables.
Pour in a sauce of juice, sauce, vinegar, sugar and starch. Add meat.
Pork in sweet and sour sauce languishes with vegetables for no more than 2 minutes.

Pork in sweet and sour sauce with sesame seeds

Fried pork in sweet and sour sauce will delight you with a riot of colors and fantastic taste if cooked in a wok. Thanks to this method, thinly sliced meat will quickly be covered with a golden crust on the outside, while remaining juicy inside, and the vegetables will retain a crispy texture. Glossy honey sauce and sesame seeds add color.

Ingredients:

pork - 500 g;
carrots - 70 g;
water - 100 ml;
soy sauce - 60 ml;
lemon juice - 50 ml;
honey - 25 g;
starch - 20 g;
ketchup - 40 g;
sesame - 30 g.

Cooking

Fry pork and carrots.
Mix soy sauce, honey, ketchup and lemon juice.
Pour over meat with vegetables.
Add water and starch.
Pork in sweet and sour sauce with honey is fried for a minute and sprinkled with sesame seeds.

Pork in batter in sweet and sour sauce

Crispy pork in sweet and sour sauce is extremely popular in the fast food industry. You can get ruddy meat at home using batter. It will not only add variety to the texture, but also protect the pork from drying out. There are a lot of batter recipes, but the simplest and most affordable is kneaded from flour, water and eggs.

Ingredients:

pork - 350 g;
broth - 200 ml;
tomato paste - 20 g;
starch - 10 g;
soy sauce - 30 ml;
vinegar - 30 ml;
sugar - 40 g;
flour - 100 g;
egg - 2 pcs.;
oil - 30 ml;
water - 170 ml.

Cooking

For batter, beat eggs with flour, water and butter. Fry meat in it.
For the sauce, mix the rest of the ingredients. Add meat and simmer.
Pork stewed in sweet and sour sauce served hot.

Pork in sweet and sour sauce with pineapple

Pork in sweet and sour sauce - an easy recipe that will delight quick cooking and minimum products. It is only necessary to pour pieces of meat and pineapples with a mixture of juice, sauces and starch and, after sweating, remove from the stove. Such a dish can be served at any time of the day, since a can of pineapples and fresh pork tenderloin found in the nearest store.

Ingredients:

pork - 650 g;
canned pineapple- 350 g;
starch - 30 g;
tomato sauce - 70 g;
soy sauce - 40 ml.

Cooking

Fry the meat.
Mix pineapple juice with starch and sauces.
Add sauce to pineapple and meat.
Pork in sweet and sour sauce is stewed for 3 minutes.

Chinese style pork in sweet and sour sauce

The Chinese recipe for pork in sweet and sour sauce is varied both in technique and in the ingredients used. In the European version, vegetables are added to the dish, and in the traditional one, the meat is cooked on its own. To keep the pork juicy and rosy, it is dipped in a mixture of starch and water, fried until crispy, and only then stewed in sauce.

Ingredients:

pork - 580 g;
starch - 150 g;
sugar - 100 g;
water - 400 ml;
tomato paste - 50 g;
vinegar - 20 ml.

Cooking

Dissolve 100 g of starch in 200 ml of water.
Marinate the pork for 10 minutes. Fry.
Mix pasta, 50 g starch, vinegar, sugar and 200 ml water. Add to meat.
Pork in sweet and sour Asian sauce languishes for 3 minutes.

Pork in sweet and sour teriyaki sauce

Pork in sweet and sour sauce will get a "varnished" surface if cooked in Japanese teriyaki sauce. It is a mixture of sugar, sake, and soy sauce, and when fried, it affects the texture of foods, giving them a golden color and flavor. Tiriyaki is also popular as a marinade, as it quickly softens the meat.

Ingredients:

pork - 350 g;
teriyaki sauce - 90 ml;
sesame oil - 40 ml.

Cooking

Marinate pork in teriyaki for an hour.
Fry in sesame oil.
Stew meat in teriyaki for 5 minutes.

Pork in sweet and sour sauce with mushrooms

Mushrooms have a place of honor in Chinese cooking. Such a component is especially valuable with a narrow choice of vegetables. They are combined with meat, achieving maximum taste diversity and nutritional value. Traditionally, the dish is prepared from shiitake tree mushrooms, but champignons or oyster mushrooms are perfect for a budget option.

Ingredients:

pork - 400 g;
champignons - 100 g;
pepper - 2 pcs.;
soy sauce - 50 ml;
ketchup - 40 g;
vinegar - 10 ml;
sugar - 10 g;
flour - 20 g;
water - 100 ml.

Cooking

Sauté the mushrooms separately before cooking the pork in sweet and sour sauce.
Brown the pork and vegetables.
Add mushrooms, water and simmer for 20 minutes.
Mix the rest of the ingredients.
Pour the mixture into the meat and simmer for 5 minutes.

Pork in sweet and sour sauce in the oven

Baked pork in sweet and sour sauce is a dish adapted to European preferences. The peculiarity of the recipe is that the sauce is pre-stewed to a thick consistency, after which it is combined with meat. The preparation of pork deserves attention: before being sent to the oven, it is only slightly cut and soaked in hot sauce.

Ingredients:

pork - 1.5 kg;
tomato paste - 90 g;
apple cider vinegar - 60 ml;
sugar - 60 g;
Orange juice- 200 ml;
soy sauce - 125 ml;
chili - 5 g;
water - 150 ml.

Cooking

Mix all the ingredients for the sauce and simmer for 20 minutes.
Cut the meat, pour over the sauce and bake for an hour at 200 degrees.

Pork in sweet and sour sauce in a slow cooker

Pork stewed in sweet and sour sauce will acquire unique flavors if you cook it in a slow cooker. Modern technology will save you from standing near the stove for a long time, taking care of the juiciness and aroma of the dish. The hostesses are only required to mix the components for the sauce and, adding it to the contents of the bowl, wait for the beep.

Ingredients:

pork - 550 g;
pepper - 2 pcs.;
carrots - 1 pc.;
soy sauce - 90 ml;
tomato paste - 45 g;
sugar - 40 g;
oil - 30 ml;
vinegar - 25 ml;
water - 120 ml.

Cooking

Brown the pork and vegetables in the "Fry" for 15 minutes.
For the sauce, mix the rest of the ingredients.
Add to the meat and turn on the "Stew" for 30 minutes.

Meat in sweet and sour sauce is very interesting and incredible fragrant dish, which you can try not only in Chinese restaurants. It is easy and simple to prepare at home, you just need to stock up necessary ingredients.

Meat in Chinese Sweet and Sour Sauce - General Cooking Principles

Meat. It does not undergo long-term processing, but is sometimes marinated. AT original recipes medium fat pork is used. You can replace veal, chicken, they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, and peppers are found in recipes. But zucchini and eggplant can be added, tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. The most common are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot peppers. You can add any seasoning you like to the sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. Better take herbal product as the soy sauce may burn. To decorate meat in Chinese style, you will need white sesame, the addition of fresh herbs is welcome.

Meat in Chinese sweet and sour sauce with sesame seeds (pork)

The simplest recipe meat in Chinese sweet and sour sauce. The dish is prepared very simply, pork tenderloin is used here.

Ingredients

400 g of pork pulp;

30 g lemon juice;

Large bulb;

30 ml of oil;

Three cloves of garlic;

30 ml soy sauce;

1 tsp chopped ginger;

15 g honey;

10 g sesame;

15 g tomato. pastes.

Cooking

1. Cut the washed pork flesh into slices, as for goulash or straws, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, leave to marinate.

3. Cut the garlic cloves in half, throw into the oil, fry.

4. We take out the garlic, spread the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Put into a bowl.

5. In the same oil, add the onion cut into half rings. Fry until almost done.

6. We return the pork back.

7. Mix the remaining sauce with honey, add to them tomato paste. citrus juice, season with ginger and pour in 150 ml of water. It is good to dissolve the components of the fill.

8. Send the sauce to the meat pan with onions, cover, cook over low heat for about five minutes.

9. We take out the meat on a plate, fall asleep with sesame seeds. You can lightly fry them beforehand, but separately and in a dry frying pan it will be even tastier.

Meat in Chinese sweet and sour sauce with vegetables

Option vegetable meat in Chinese in a spicy sweet and sour sauce. Here it is mainly used bell pepper and carrot. How juicier vegetables, topics tastier dish succeed.

Ingredients

300 g of any meat;

2 carrots;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

Spoon of honey;

10 g of ginger;

30 ml of oil;

20 ml balm. vinegar;

Ripe tomato;

2 spoons of starch.

Cooking

1. We cut the meat, pour half of the soy sauce to it, put the starch and 70 ml of water. Mix it all well, leave for a quarter of an hour. This will be enough for pickling.

2. Saturate the oil with garlic. To do this, simply pour it into the pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. We rub the carrots with large straws, you can use a knife for Korean salads. We put it in the pan after the meat. Add a little more oil if necessary.

5. After a minute, we launch the pepper cut into strips to the carrot. We fry until soft.

6. Return the meat to the pan, stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and garlic cloves that remain, add honey and balsamic vinegar, pour 150 ml of water.

8. We send the sauce to the pan, cook Chinese meat with vegetables for another five minutes, just warm it up well and you're done! Greens are best added directly to the plates.

Meat in Chinese sweet and sour sauce with pineapple

You can take pork for this dish, but veal is also good, chicken goes well with pineapples and sweet and sour sauce.

Ingredients

150 g of onion;

0.7 kg of meat;

300 g canned pineapple;

A spoonful of starch;

a spoonful of flour;

Three tablespoons of tomato paste;

2/3 tablespoons of vinegar;

Soy sauce;

Cooking

1. Cut the meat or poultry into pieces. We combine starch and flour, sprinkle, stir so that the dry mixture is evenly distributed.

2. Now add soy sauce, the amount to taste. If it is not very salty, then you can pour up to 40 ml. Stir, leave to marinate.

3. Warm up some oil. Canned pineapples must be removed from the marinade in advance so that all the liquid is glassed. Cut into pieces, spread in oil, fry for two minutes.

4. Now you need to take out the pineapples, lay the meat. Cook until lightly browned and immediately add finely chopped onion. You can take it a little less if you are embarrassed by such a quantity. Cook until transparent, return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. You do not need to put sugar, stir and pour the products in a pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce is reduced by half. Can be turned off.

Meat in Chinese sweet and sour sauce (in teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook meat in Chinese style. This dish has only 4 ingredients, which is its undoubted plus.

Ingredients

400 g pork;

70 g teriyaki;

2 cloves of garlic;

Cooking

We cut meat or chicken, breast is successfully obtained according to this recipe. We make small plates, lightly beat off on both sides.

We spread the meat in hot oil, fry until golden brown, almost until fully cooked.

Place garlic cloves cut in half next to it. As soon as they are fried, discard.

As soon as the pieces are turned over, you can proceed to the sauce. Dilute the teriyaki with half a glass of water. It is better to use boiling water immediately, as the meat does not like sudden changes in temperature.

Pour the sauce, cover, make a minimum fire, simmer the dish for ten minutes. Sprinkle with sesame seeds when serving.

Meat in orange sweet and sour sauce in Chinese style

To prepare the sauce, you will need your own prepared orange juice. If the citruses are sweet, then add a little lemon juice or a few grains of concentrated dry acid.

Ingredients

500 g of meat;

180 g juice;

30 ml soy sauce;

1 tsp honey;

30 g of oil;

10 g of garlic;

10 g flour or starch.

Cooking

1. Cut the washed meat into cubes (pork or veal), sprinkle with soy sauce, just a little, leave for twenty minutes.

2. Roll the pieces in flour or just pour, stir. Put in a frying pan, fry the meat until lightly browned.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger to them, season with honey, dissolve. You can add some pepper for spiciness.

4. Pour the cooked meat orange sauce, bring to a boil quickly. Then the fire must be set to the very minimum, boil the juice by half without a lid.

5. Decorate the finished dish with fresh herbs.

Meat in Chinese sweet and sour sauce with eggplant

Another vegetable option delicious meat Chinese style in sweet and sour sauce. It is advisable to use small eggplants for cooking, which are conveniently cut into strips along the length.

Ingredients

300 g eggplant;

600 g of meat;

80 ml soy sauce;

10 g of starch;

10 g of sugar, ginger, garlic;

Half a large lemon;

150 g carrots;

Greens, oil.

Cooking

1. Cut the eggplant first lengthwise into two parts, then each in half again and again. You should get long straws. If the vegetable is bitter, then they need to be soaked, leave for fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour soy sauce, about half should go. We also leave for fifteen minutes.

3. Put the eggplants in a hot frying pan with oil, quickly fry until golden brown and take out.

4. Fry the carrots, chopped or grated into strips, also lightly fry.

5. We spread the meat, pre-squeeze it, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with squeezed sugar lemon juice, ginger and the sauce that remained. Pour into the pan.

7. Cover, warm up the food for about five minutes, the dish can be served.

Chinese Sweet and Sour Meat - Tips and Tricks

If for Chinese food the meat of a not very young animal is used, then leave it to marinate for a couple of hours, it is also worth doing with beef, which is easy to overdry.

If the sauce starts to burn quickly, you need to pour in a little boiling water, stir, set the smallest fire and cover the pan, let the dish simmer until cooked.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks spectacular, but it turns out no less tasty with chopped walnuts.

Pork in Chinese sweet and sour sauce - juicy, original and interesting dish. Without a doubt, this is a very “convenient” recipe, because in the manufacture there is no need to show patience and skill - everything is prepared quickly enough and does not require much labor.

In this case, the meat is complemented by canned pineapples, which fit very well into the recipe and make the dish even more exotic and “contrasting”. Having tried this combination of ingredients once, you will definitely want to repeat! Pork soaked in sweet and sour sauce turns out beautiful and appetizing, and most importantly - very tasty!

Ingredients:

pork (boneless pulp) - 0.5 kg;
canned pineapples - 150 g;
bell pepper - 1-2 pcs.;
potato starch - 1 tbsp. a spoon;
soy sauce - 3 tbsp. spoons;
ground ginger - 1 teaspoon;
garlic - 1-2 teeth;
vegetable oil - about 3-4 tbsp. spoons;
salt, hot ground pepper (red) - to taste.

For sauce:

vinegar 6% - 1 tbsp. a spoon;
soy sauce - 3 tbsp. spoons;
ketchup - 2 tbsp. spoons;
sugar - 1 tbsp. a spoon.

Pork in sweet and sour sauce (Chinese cuisine) - step by step recipe

How to cook pork with pineapple in Chinese

We wash the pork pulp, dry it and cut into small square pieces. Sprinkle with salt, starch and ground ginger. Add soy sauce and mix thoroughly. Leave the meat in this form for at least 30 minutes.
Chop the peeled garlic cloves very finely with a knife. Cut off the stalk and clean out the seeds, chop Bell pepper square pieces. In this case, it is advisable to use a bright red pepper, or mix two contrasting shades to make the finished dish the most colorful and appetizing.
In a separate bowl, mix vinegar, ketchup, sugar and salted soy sauce. Stir vigorously until smooth.
We cover the bottom of a thick-bottomed frying pan with a thin layer of oil, heat it up. We spread the pieces of meat and, stirring, fry over moderate heat until golden brown. In this case, it is better to fry pork in parts (if you lay out the entire portion at once, the meat will release a large amount of juice and will not be fried, but rather stewed).
For now, we put the pieces of meat in a separate bowl, and at the same time load garlic and pieces of bell pepper into the vacated pan. Fry for 2-3 minutes, remembering to stir.
Next, return the pork to the pan and pour in the previously prepared sauce.
We load canned pineapples, previously cut into pieces, to the components of the dish. Add some red if you like. ground pepper and then mix it all up. Pour in about ½ cup of boiling water, cover the pan with a lid and simmer the contents of the pan over low heat until the meat is fully cooked (about 10-15 minutes). At the end, we take a sample, if necessary, adding salt or hot pepper.
Pork in Chinese sweet and sour sauce harmonizes well with almost any side dish, but boiled rice is best suited here. Our hearty exotic dish is ready! Enjoy the original taste!

Enjoy your meal!

Chinese cuisine considered one of the most exotic in the world. Taste ready meals attracts with an original combination of exquisitely spicy and bright sweet and sour shades. Appetite roams instantly, one has only to smell the seductive aroma of meat cooked with fresh vegetables, ginger and pineapple. Everyone who manages to taste the dishes of the Celestial Empire immediately dreams of getting a recipe for treasured dishes in order to pamper them at the homes of relatives and friends. We have made it easier for the hostesses and put together a unique gallery of the most successful, proven methods of cooking meat that are popular in modern China. Each recipe with a photo is dedicated to a particular type of meat, but how to make tender chicken in sweet and sour filling, tells a detailed video instruction.

Chinese sweet and sour beef

Ingredients

beef - ½ kg
soy sauce - 100 ml
potato starch - 1 tbsp
white onion - 1 pc.
flour - 1 tbsp
Bulgarian sweet pepper - 3 pcs
pickled corn cobs - 150 g
mushrooms - 100 g
sugar - 2 tbsp
apple cider vinegar - 2 tbsp
tomato paste - 4 tbsp
vegetable oil - 3 tbsp

How to cook

Rinse the meat under running water, dry and cut into small elongated pieces.
Sift flour through a kitchen sieve, combine with starch, pour in soy sauce and stir thoroughly until clots and lumps are completely dissolved. Pour batter over meat and leave to soak for 20-30 minutes.
Peel the pepper of three different colors from the seeds and cut into cubes, chop the onion finely, chop the corn on the cob into 3-4 parts, chop the beans and mushrooms.
Heat a little vegetable oil in a frying pan and fry the meat in it until golden brown. Put the vegetable "mix", salt, pepper, season with your favorite spices and fry over medium heat for 10 minutes, stirring from time to time so that the components do not stick to the bottom. Then sprinkle the meat and vegetables with granulated sugar, pour in the vinegar and mix quickly.
Cover with a lid, reduce the heat level to a minimum and simmer until tender.
Serve with a light side dish and a fresh salad.

Advice: Each vegetable that is placed in a delicious chinese sauce, you need to cut not too fine. It is better if the size of the pieces is 2x2 centimeters. Then they will not get lost among the liquid base and will look beautiful and bright next to the meat.

Ingredients

lamb - ½ kg
tomato paste - 400 g
starch - 250 g
sugar - 3 tbsp. l
sea salt - 3 tsp
green capsicum - 2 pcs
rice vinegar - 1 tbsp
soy sauce - 1 tsp
freshly squeezed juice of half a lemon

How to cook

To prepare sweet and sour sauce You will need a deep thick-walled frying pan. It must be heated over high heat, pour tomato paste on the bottom and wait until it starts to bubble slightly.
Combine sugar with vinegar and 2 tablespoons of water, add to the tomato base and heat until the sugar crystals dissolve. Then add the pepper, chopped into squares, simmer for 15 minutes, remove from heat and cool slightly.
Rinse the lamb, dry it, cut into small rectangular slices, sprinkle with freshly squeezed lemon juice and soy sauce, salt and knead thoroughly with your hands so that the marinade is absorbed. Leave to rest for 20-30 minutes.
After the time has elapsed, roll each piece in starch and fry on both sides for vegetable oil until ready.
Before serving, dip the golden beef slices in room temperature sauce. Use steamed rice as a side dish.

Ingredients

veal - 1 kg
apple cider vinegar - 8 tbsp
vegetable fat - 2 tbsp
tomato ketchup - 3 tbsp
water - 125 ml
soy sauce - 10 tbsp
sugar - 5 tbsp
pineapples - 1 can
green bell pepper - 2 pcs
onion - 1 pc.
tomatoes - 2 pcs
carrots - 1 pc.
garlic - 1 clove
pineapple juice - 125 ml
cornstarch - 1 tbsp
sugar - 60 g
egg - 1 pc
wheat flour - 100 g

How to cook

Start cooking by marinating the meat. Cut the veal into pieces, sprinkle with soy sauce and put in a cool place for 25-30 minutes.
Cut pineapples and peppers into wide slices, carrots and tomatoes into cubes.
For the sauce, pour pineapple juice into an enamel container, add vinegar, melted fat, ketchup and mix well. Bring to a boil over medium heat, simmer a little under the lid and remove from the stove.
In water heated to room temperature, add starch in small portions and stir quickly so that the lumps dissolve. Then pour the liquid into the pineapple-vinegar base and heat again. At the end, put the garlic, passed through the press, add all the vegetables, cover and simmer for about 15 minutes.
For batter, mix the egg with flour, salt and lightly froth with a fork. Dip the veal slices into the batter and fry for 7-8 minutes on each side. Readiness will be indicated by a beautiful golden crust formed on meat pieces.
Put the hot veal on a serving dish and pour over the vegetable sauce. Serve with long-grain rice.

Advice: To make the dish especially tender, choose tenderloin or sirloin without veins and bones for cooking. Such meat, fried in batter, will retain its softness and literally melt in your mouth.

Ingredients

pork - 250 g
soy sauce - 1 tbsp
cornstarch - 6 tbsp
egg - 1 pc
vegetable oil - 50 ml
onion - 1 pc.
canned pineapples - 100 g
Bulgarian Green pepper- 2 pcs
asparagus beans - 100 g
broccoli cabbage - 8 rosettes
garlic - 2 cloves
pineapple juice - 3 tbsp
water - 3 tbsp
rice vinegar - 3 tbsp
sugar - 3 tbsp
spicy ketchup - 2 tbsp
salt - ½ tsp

How to cook

Beat the meat a little, cut into small pieces, pour over the soy sauce, beaten with the egg, and mix well. Then add starch and mix again.
Fry the pork in a deep frying pan in hot oil until crispy (5-6 minutes on each side). Then take it out and lay it on a paper towel to absorb excess oil.
Sauté all vegetables in a saucepan over low heat until soft.
Vinegar, water, pineapple juice, salt, ketchup and starch mix and pour into the vegetable mass. Warm the sauce over low heat and stir continuously so that the vegetables do not burn. When the liquid begins to thicken, add the garlic passed through the press. Cover and bring to a boil (usually takes 1 minute). Remove from stove and cool slightly.
Pour the prepared meat with plenty of sauce with vegetables, decorate with rosettes of broccoli and serve with boiled rice.

A delicious way to cook Chinese sweet and sour chicken: recipe video

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