Dishes of Chinese and Korean cuisines are very loved not only in Asian countries, but also in Europe. The amazing taste, combining the piquancy of spices and sour-sweet astringency, made these gourmet dishes popular among gourmets. We offer you several recipes for preparing pork in Chinese and Korean. All of them are united by one feature: pieces of meat should be small in size. Thanks to this, they are quickly fried and have a delicate and juicy taste.
Chinese Porkwith spinach: essential ingredients
Pork - 200 g;
Spinach - 300 g;
One small onion;
A pinch of ground ginger;
A pinch of salt;
Two small spoons of soy sauce.
Chinese Porkwith spinach: cooking
Cut the meat into small pieces and fry in hot vegetable oil for ten minutes. Put finely chopped onion, ginger into the mass. After one or two minutes, pour in the soy sauce. After stewing a little, put the spinach into the pan, cut into strips of 3-4 cm and pre-boiled in boiling water. The mass languishes for several minutes, do not mix. The finished dish is laid out on a plate over the noodles and poured with soy sauce.
Chinese Porkwith vegetables: composition
Main Ingredients:
Two-thirds of a glass of vegetable oil;
250 g of pork meat (in the form of cubes 1.5x1.5 cm);
One chopped onion;
One peeled and chopped Bulgarian green pepper;
One small carrot, cut into strips
Chopped pineapple - 200 g;
Canned Bamboo Sprouts (cut in half and rinsed) - 25g
Batter:
One large spoonful of starch;
120 g flour;
1 teaspoon l. baking powder;
One large spoonful of vegetable oil.
Two large spoons of starch.
Sauce:
120 g brown sugar;
120 g of wine or apple cider vinegar;
Two crushed garlic cloves;
Four large spoons of tomato paste;
Half a glass of pineapple juice.
Chinese Pork: Recipecooking with vegetables
After mixing the products needed for the batter, pour in enough water to make a dough of medium density.
Pour oil into a ceramic-coated pan and let it heat up well.
Dip the meat in the batter and fry over medium heat for five to seven minutes. Remove the finished pieces with a slotted spoon on a paper towel.
Put the onions, pineapples, peppers, bamboo and carrots into the freed pan. After a quick fry, take them out and put them on a plate.
Mix all the ingredients for the sauce and pour into an empty hot pan. Bring to a boil while stirring. After one to two minutes, the mixture will thicken.
Add meat and vegetables to the sauce and simmer the whole mass a little.
Pork in Korean
Cut the pork fillet (500-700 g) into strips. Roll the slices in ground red pepper and salt. Then the meat is placed in a marinade for twenty minutes, which is prepared from two tables. spoons of starch, three tables. spoons of soy sauce and two tables. tablespoons of wine vinegar.
After that, the pieces are quickly fried in hot vegetable oil until golden brown. Dilute the remaining marinade with half a glass of water and boil. Serve the meat on boiled rice and drizzle with hot soy sauce. Sprinkle green onions on top.
Korean dishes are all kinds of vegetable salads and spicy meat dishes. One of the most popular recipes is Korean meat, which is ideal for lovers of original treats richly seasoned with all kinds of spices.
Korean Meat - Recipe
For a festive feast or to surprise guests, it is worth mixing meat and vegetables in one dish, diluting it with seasonings, spices and an unusual sauce. Meat with vegetables in Korean is also suitable for a familiar family dinner. The dish harmoniously combines piquancy and sour-sweet astringency. To make the meat tasty and fragrant, chefs advise to strictly follow the recipe.
- The meat is marinated for 1-1.5 hours and cut.
- Soy sauce, sesame oil are added to it.
- Grind garlic and onions, combine them with meat, clean in the cold for 1.5-2 hours.
- Cut vegetables and fry them.
- Fry the meat over high heat. Add vegetables and continue to simmer.
- Stir and simmer the meat in Korean for another 5 minutes.
Korean Pork - Recipe
Korean-style pork cooked with vegetables and spices that add spice to the dish has a truly indescribable taste. To cook food, you must definitely get a thick-walled frying pan, and even better a cauldron. Optionally, modern household appliances are also used - a multicooker with the "Frying" program.
Ingredients:
- pork - 400 g;
- cucumber - 2 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- red pepper - 1 tsp;
- soy sauce - 3.5 tbsp. l.;
- olive oil - 3.5 tbsp. l.;
- vinegar - 2 tbsp. l.;
- spices;
- sugar - 0.5 tsp
Cooking
- Cut meat and vegetables.
- The meat is fried, onions are added to it, they are poured with sauce.
- Cucumbers are placed on a plate. From above they are sprinkled with coriander, sugar, red pepper, crushed garlic.
- Meat in Korean spread on cucumbers. Sprinkle vinegar on top.
Korean beef
In order to prepare such a dish as Korean beef with vegetables, you should take lean pieces of meat. They are washed under water, removing dry film, pieces of fat or remnants of tendons. It is best to cut the meat into strips or sticks. In order for the original Korean beef to come out, the recipe must be followed exactly.
Ingredients:
- beef - 800 g;
- soy sauce - 300 ml;
- funchose - 1 pack;
- sesame oil - 80 ml;
- ginger - 100 g;
- onion - 1 pc.;
- mushrooms - 500 g;
- pepper - 2 pcs.;
- carrots - 1 pc.
- garlic - 1 head.
Cooking
- The meat is cut into cubes. Pour in the sauce (200 ml), sesame oil.
- Add garlic. Send in the cold for 2 hours.
- Cut vegetables and fry. Add ginger and 100 ml of sauce. Put out.
- Fry the meat, combine with vegetables and stew.
- Boil funchose, add to other products and simmer for 5 minutes.
Korean Chicken - Recipe
No less tasty is such a variation of the dish as Korean chicken fillet. The peculiarity of the recipe is the way the meat is fried - deep-fried, after which the components are mixed in the sauce. In this case, the latter can be cooked any - sweet, sour, spicy or sweet and sour, the choice will depend on the individual preferences of the cook.
Ingredients:
- chicken - 1.5 kg;
- wine - 3 tbsp. l.;
- cornmeal - 2 tbsp. l.;
- grated ginger - 100 g;
- soy sauce - 5 tbsp. l.;
- sugar - 5 tbsp. l.;
- onion - 1 pc.;
- water - 50 ml;
- garlic - 3 cloves;
- spices.
Cooking
- Cut up the chicken. Pour in wine, sprinkle with ginger and spices. Leave for 30 minutes.
- Mix the sauce, sugar, water, flour, water, onion and garlic. Keep boiling for about 25 minutes, then strain the sauce.
- Sprinkle the chicken with flour and fry for 15 minutes, pour over the sauce.
Korean chicken wings
For those who like to eat meat with sweet sauce, the original recipe is intended - Korean chicken, wings are ideal. The sauce should be made with ginger to make the gravy sweet and fragrant. A very unusual taste is achieved by combining not only sweet ingredients in the sauce, but also the addition of hot spices.
Ingredients:
- wings - 1.5 kg;
- flour - 0.5 cups;
- starch - 50 g;
- salt - 1 tsp;
- pepper - 1 tsp;
- water - 1 glass;
- ginger - 50 g;
- sugar - 0.5 cups;
- vinegar - 0.25 cups;
- honey - 3.5 tbsp. l.;
- soy sauce - 4 tbsp. l.
Cooking
- Wings divided into 2 parts.
- Mix chicken, flour, starch, salt, pepper. Fry for 15 minutes.
- Make a sauce from ginger and other ingredients. Boil it.
- Mix wings and sauce.
Korean spicy meat
For lovers of spicy dishes, Korean-style pork with vegetables, richly seasoned with all kinds of spices to taste, is ideal. Vegetables can be selected depending on individual preferences: it can be cucumbers, tomatoes, bell peppers, leeks, mushrooms. The combination of vinegar and soy sauce adds sourness to the dish.
Ingredients:
- pork - 400 g;
- pepper - 2 pcs.;
- cucumber - 1 pc.;
- tomato - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- soy sauce - 3.5 tbsp. l.;
- olive oil - 3.5 tbsp. l.;
- vinegar - 2 tbsp. l.;
- spices;
- sugar - 0.5 tsp
Cooking
- Cut meat and vegetables.
- Saute meat with onion and sauce.
- Mix meat cooked in Korean style with vegetables, sprinkle with spices, sprinkle with vinegar.
Funchoza in Korean with meat
A real find for fans of oriental cuisine will be in Korean, one of the main components of which is funchose. You can use any meat: pork, beef or chicken. Optionally, vegetables are added to your taste, ginger, sesame oil, soy sauce are used as dressings.
Ingredients:
- meat - 800 g;
- soy sauce - 300 ml;
- funchose - 1 pack;
- sesame oil - 80 ml;
- ginger - 100 g;
- onion - 1 pc.;
- mushrooms - 500 g;
- garlic - 1 head.
Cooking
- Meat with sauce, butter, garlic. Refrigerate 2 hours.
- Chopped vegetables are fried with ginger.
- The meat is fried.
- Boil funchose.
- Korean-style meat is mixed with the rest of the ingredients.
Heh from chicken stomachs in Korean
You can cook many interesting Asian dishes, including Korean. The main thing is to use soy sauce and spices, because they are the hallmark of Korean cuisine. To get a sweetish-sour taste, I use honey or sugar. You can add greens, such as cilantro.
Ingredients:
- stomachs - 500 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- pepper - 1 pc.;
- sugar - 1 cup;
- soy sauce - 50 ml;
- garlic - 1 clove;
- vinegar - 1 cup.
Cooking
- Cut the stomachs in half, boil for 1 hour.
- Make a mixture of chopped vegetables (except onions), sugar, sauce and vinegar. Stuff her stomachs.
- Fry onion and offal. Let soak for one hour.
Kuksi in Korean - a recipe for cooking with meat
Kuksi has gained great popularity far beyond the borders of Central Asia. Therefore, anyone who is a fan of Korean cuisine considers it his duty to learn how to cook it. Even a novice cook will cope with the task and easily master the Korean kuksi recipe with meat, and the components can be found in large supermarkets.
Ingredients:
- spaghetti - 1 pack;
- veal - 500 g;
- sauerkraut - 800 g;
- egg - 1 pc.;
- cucumbers - 2 pcs.;
- tomatoes - 2 pcs.;
- water - 2 l;
- sugar - 1 tsp;
- cilantro, 9% vinegar, ground chili pepper, salt and soy sauce - to taste.
Cooking
- Meat cut and fry.
- Simmer cabbage for 7-10 minutes.
- Make a broth: vinegar, sand, spices, salt are added to the water.
- Fry a beaten egg pancake.
- Spaghetti is cooked, laid out in the first layer, followed by cabbage, then meat, cucumbers, tomatoes, chopped pancake.
- Pour in hot broth. Add sauce and garlic.
How to cook soy meat in Korean?
An excellent analogue of pork and beef will be, the recipe of which is simple, and as a result a delicious dish comes out. It will appeal to those people who follow a certain diet. A combination of hot spices and sugar will give a zest, which allows you to get a sweet and sour taste.
Korean cuisine, as we know it, is rich in all sorts of vegetable salads and spicy meat dishes. Pork in Korean - juicy pieces of spicy meat fried with spices and soy sauce. The dish harmoniously combines the piquancy of the added spices and sour-sweet astringency.
Korean Pork - General Cooking Principles
In Korean cuisine, such meat is cooked in a deep frying pan with a narrow bottom, called a wok or more familiar cauldron. If your kitchen does not have such dishes, a regular frying pan will do, but it must be thick-walled. The dish can also be cooked in a slow cooker equipped with the “Frying” function.
For frying, you should take low-fat pieces of pork pulp. After washing, excess pieces of fat, remnants of tendons and coarse films are removed from it. The pulp is cut into medium-sized thin sticks or straws.
Soy sauce is used in the preparation. A marinade is prepared with it, in which pork slices are kept before frying or sauce is added during cooking. All dishes using soy sauce are salted with extreme caution, since such a dressing is salty in itself.
Korean cuisine is famous for its spiciness and high content of spices. The meat is seasoned with ground hot and black pepper; ground ginger is most often used as a spice. Additionally, for a richer flavor, you can use ready-made sets of spices for pork.
Garlic is an essential component of such a dish. It is added in crushed form to the marinade or at the end of cooking for fried meat. Garlic cloves are cut into small pieces or crushed with a fine grater.
Sugar or honey can be used in the preparation of the dish. These components, in combination with vinegar, give a special sweetish-sour taste.
Pork in Korean is not prepared from meat alone. Carrots, onions, bell peppers, pineapples and even fresh cucumbers are added to it. Boiled rice is traditionally served as a side dish.
A simple Korean-style fried pork recipe with honey
Ingredients:
Half a kilo of chilled pork (pulp);
a teaspoon of honey;
Bulb;
3 art. l. soy dark sauce
Food vinegar - 1 tbsp. the spoon;
Chopped ginger root - 0.5 tsp;
1/6 tsp ground black pepper in a mortar;
A spoonful of sesame seeds.
Cooking method:
1. Chop the garlic cloves, grate them with a fine grater or push through a press.
2. Add sesame seeds and honey mixed with soy sauce. Add ground pepper and ginger. Add vinegar, finely chopped onion, salt and mix thoroughly.
3. Cut off excess films from meat, wash well under cold running water. Then wipe dry, cut into thin strips, dip in a bowl with cooked marinade, mix.
4. After half an hour, put the pieces of meat together with the marinade in the oil heated in a pan and fry well on all sides.
Korean fried pork recipe with carrots and pineapples
Ingredients:
Two small carrots;
200 gr. canned pineapples;
350 gr. pork neck;
Two tablespoons of corn oil;
Sugar - 1/2 tsp;
A spoonful of ground ginger;
One bell pepper;
50 ml unsalted soy sauce;
Half a tablespoon of starch.
Cooking method:
1. Cut the dried piece of pork into slices in the direction across the fibers, no more than one and a half centimeters thick. Lightly beat off the pulp with a culinary mallet and cut into long thin sticks.
2. Stir sugar into soy sauce, add ginger and starch, beat lightly. Lumps should not remain.
3. Pour the meat slices with the prepared sauce and leave it in it for at least half an hour.
4. Cut the bell pepper in two, remove and rinse the seeds, and cut the flesh itself into long sticks. Chop carrots into thin long straws, pineapple rings into medium-sized pieces.
5. Put the pan with vegetable oil on high heat. When the fat is hot, dip the carrot and pepper into it and, stirring, fry for about five minutes. Add pineapple, stir thoroughly and set aside from heat.
6. In another pan, slightly moistening it with vegetable oil, fry the pork pieces until tender. Put the meat in the pan along with the sauce in which it was marinated.
7. At the end of cooking for pork, put the fried vegetables, stir, warm everything together at medium temperature for about a minute and a half and remove from the stove.
Korean-style spicy pork stew in sweet and sour sauce
Ingredients:
Half a kilo of lean pork pulp;
70 ml of dry wine;
Half a spoonful of ground dry ginger;
Soy dark, salty sauce - 50 ml;
Two spoons of sugar;
A quarter of a spoon of red pepper;
Juice from half a lemon.
Cooking method:
1. Place a thick-walled saucepan over moderate heat. Pour sugar into it in an even layer, add a teaspoon of water. Whisking constantly, dissolve the sugar and continue heating until the caramel turns red. Be careful and patient, do not burn it!
2. Transfer the pork cut into thin slices into a saucepan, continue to cook for about seven minutes, until the pieces are golden brown on all sides.
3. Pour the wine into the meat, continue heating until it has evaporated by half.
4. Season the meat with ground red pepper, add ginger, pour in the soy sauce mixture, with lemon juice. Stir, cover the saucepan tightly with a lid and reduce the heat to a minimum. Stirring regularly, simmer the meat for forty minutes to an hour.
5. As the pork pieces become tender, remove the lid and turn up the heat. When the escaping liquid evaporates almost without residue, and the remaining liquid thickens noticeably, turn off the heat.
Korean-style fried pork with fresh cucumbers
Ingredients:
Fresh medium-sized cucumbers - 800 gr.;
Half a kilo of pork pulp;
Two small bulbs;
3 large cloves of garlic;
A spoonful of chili sauce (replaced 0.5 tablespoons of hot pepper);
Sugar - less than half a spoon;
One third of a spoon of salt;
One sweet pepper;
70 ml soy sauce;
Crushed coriander - 1/2 tsp;
Three tablespoons of 5% grape or regular table vinegar;
Unscented oil.
Cooking method:
1. Rinse fresh cucumbers thoroughly, then cut them lengthwise into four parts. Cut each slice into slices, about 5 cm in length. Put the cucumbers in a bowl, lightly salt and leave to stand for about half an hour.
2. Cut the peeled pepper into long sticks, chop the onion in half rings.
3. Drain the liquid from the cucumber bowl. Season them with ground red pepper, add sugar, chili sauce and chopped garlic, mix.
4. Cut the pork flesh into thin, elongated sticks and dip into hot oil over intense heat. As soon as all the moisture from the pan has evaporated, add the onion to the meat and continue to fry until its pieces soften.
5. Pour soy sauce to the fried meat, add sweet pepper, minced garlic. Stir the contents of the pan vigorously and add to the spiced cucumbers.
6. While stirring, add vinegar, tighten the bowl of snack with cling film and place in a cool place until completely cooled.
Korean-style pork in a slow cooker with champignons
Ingredients:
A kilogram of fresh pork (pulp);
700 gr. fresh mushrooms;
a tablespoon of honey;
Soy sauce - 75 ml;
One and a half tablespoons of sesame seeds;
0.25 tablespoons of ground pepper;
Leek - 2 pcs.;
Spoonful of 9% vinegar;
Large bulb;
Refined oil;
A small head of garlic.
Cooking method:
1. Prepare the marinade. In a small bowl, combine finely chopped or crushed garlic with honey, vinegar and soy sauce. Add sesame seeds, a little salt, stir. The honey should completely dissolve.
2. Dip the onion half rings into the marinade, then the meat cut into thin sticks and, after mixing, set aside for half an hour. Don't add too much salt, the soy sauce is salty, so taste the marinade first.
3. While the pork is marinating, prepare the mushrooms. Rinse the mushrooms with water, cut each fungus lengthwise into four parts.
4. Pour a little vegetable oil into the multicooker bowl, literally one spoonful, and heat for five minutes in the “Frying” mode. Dip the pieces of mushrooms into the heated fat, fry them in the set mode for a quarter of an hour. Add marinated meat without marinade, and coarsely chopped leek, mix.
5. Close the lid, stew the meat for 10 minutes, then open and continue cooking for at least a quarter of an hour, stirring regularly.
Korean style pork with vegetables
Ingredients:
Head of bitter onion;
Sweet pepper;
400 gr. pork pulp (breast);
Black pepper and any spices for pork;
Small, sweet carrot;
0.3 teaspoon of hot ground pepper;
A spoonful of soy salty sauce;
Corn oil - 50 ml;
Fresh parsley.
Cooking method:
1. Cut a piece of pork washed with cold water into narrow sticks. Cut the onion into thin half rings, and the peeled peppers and carrots into medium-sized strips, and the garlic cloves into smaller ones.
2. Put the pieces of meat in vegetable oil in a heated pan and fry with intense heat, stirring regularly, until an appetizing crust appears.
3. Add soy sauce to the pork, and, without reducing the heat, cook for another three minutes.
4. Put all the chopped vegetables into the pan at once and continue to fry. After about four minutes, when the pieces of vegetables are softened, season everything with spices, pepper with red pepper, adding it to your taste. Pour the chopped garlic, mix and soak on the fire for a couple more minutes.
5. Add finely chopped parsley to the meat fried with vegetables, stir well, heat the dish over low heat for about a minute and remove from the stove.
Tricks of cooking pork in Korean, useful tips and marinating features
Pork will cook faster and be softer if the sliced meat is first lightly beaten and only then cut into pieces of the required size.
Ready meat should be juicy. To keep the juice in pieces of pulp to the maximum, spread it only in well-heated fat and fry over high heat until a bright crust.
If the pork is pre-aged in a marinade with the addition of soy sauce and put in a pan along with the marinade, the dish will turn out to be more fragrant and will have a richer taste.
Sometimes you want something like this ... Sweet and sour ... Chinese! For example, pork in sweet and sour sauce. Why not, especially when you are already tired of monotonous dishes.
Pork in sweet and sour sauce in Chinese sounds like GO BAO ZHOU. Once upon a time, a Chinese chef came up with this dish especially for Russian guests, who really liked it.
Today, any housewife can cook a similar dish, all the ingredients can be obtained at any store. Cooking this dish is not difficult and not expensive, but diversify your menu, surprise guests and family.
Children will also like this dish - it looks bright and appetizing! It is also useful, as it is prepared with vegetables that undergo a slight heat treatment, and therefore, of course, retain their beneficial properties. Let's cook this delicious exotic dish!
Chinese style pork in sweet and sour sauce without tomato paste
If you are not a fan of tomatoes, or they are just fed up with you, then this recipe is for you! Delightfully tender pieces of meat in sweet and sour sauce - this delicacy will please the whole family!
What you need:
- Pork tenderloin - 0.5 kg.
- Chili pepper - 1 pc.
- Bulgarian pepper - 1 pc.
- Carrot - 1 pc.
- Sesame - to taste
- Starch - 1 table. lies.
- Vegetable oil
Sauce:
- Soy sauce - 2 table. lies.
- Lemon juice - 3 table. lies.
- Honey - 1 table. l.
- Hot sauce - 2 tsp. lies.
Cooking:
1. Cut the meat into small pieces. It is not necessary to cut into cubes, you can cut into small strips, for example.
2. We cut the Bulgarian pepper and carrots into medium-sized straws. There is such a universal grater with different nozzles, among which there is one that will rub such a thick strip - a very convenient thing, I advise you to buy it.
3. Cut the hot chili pepper into circles. If you are a thrill lover, you can put more, and if not, then of course a little.
4. Fry the pork well in a heated frying pan with high sides. Then add carrots and peppers to it, fry stirring.
5. Mix all the components of the sauce and pour into the meat, mix.
6. Starch must be diluted in water, and then added to the pan with the rest of our ingredients and mixed.
7. Add sesame seeds, mix, our dish is ready!
Enjoy your meal!
Recipe for pork in sweet and sour sauce with vegetables
This seems to be one dish, but as soon as you add or replace some component, the shades of the dish become completely different. Let's cook this Chinese dish with tomato paste. So tasty - there won't be a trace left on the plate!
What you need:
- Pork tenderloin - 0.4 kg.
- Onion turnip - one pc.
- Bulgarian pepper - two pcs.
- Carrot - one pc.
- Ginger root - 4 centimes.
- Water - 0.5 cups
- Garlic - two cloves
- Vegetable oil - 3-4 table. lies.
- Potato starch - two teaspoons lies.
Sauce:
- Apple cider vinegar 6% - one table. lies.
- Dark soy sauce - three tables. lies.
- Tomato paste - two tables. lies.
- Sugar - one table. lies.
Cooking:
1. Cut the pork pulp into narrow long strips, about two centimeters thick. Well, or you can do it differently, it's not so important, it's just more interesting.
2. Rub garlic and ginger on a fine grater or chop very finely with a knife. By the way, garlic can be passed through a press. Add it all to the meat.
3. Pour the meat with half of the soy sauce. If you notice, there is no salt in the list of ingredients, this is because soy sauce has enough of it. We fall asleep starch here, leave to marinate for half an hour.
4. While the pork is marinating, prepare the vegetables. To do this, cut the carrots, pepper into small strips, and the onion into thin half rings.
5. Now mix the ingredients of the sauce in a separate bowl
In general, it is ideal to use a wok pan for this dish, in translation “WOK” means a Chinese kettle.
6. Fry the meat in a hot pan.
7. Then fry the carrots separately for a couple of minutes, add, stirring, to it the onion, after a minute we pour the pepper. It is necessary that the liquid evaporates, only then add the meat, mix, pour the prepared sauce with water.
8. Constantly stir until boiling. Then reduce the heat, leave for another minute. Serve well with rice or other side dish acceptable to you. Ready! Enjoy your meal!
Cooking pork with pineapple in Chinese - a simple recipe
It turns out deliciously delicious to cook "Chinese pork" according to the recipe with pineapple. The contrast of flavors is just amazing.
What you need:
- Pork - 0.5 kg.
- Carrot - 1 pc.
- Sweet pepper - 1 pc.
- Soy sauce - 80 gr.
- Corn starch - 1 tsp. l.
- Tomato juice - 250 gr.
- Sugar - to taste
- Wine vinegar - to taste
Cooking:
1. We cut the meat into pieces about two centimeters wide, you can cubes or strips, as you wish.
2. Stir the soy sauce with starch, pour it into the pork. Knead with hands, leave to marinate for fifteen minutes.
3. Cut carrots, peppers, pineapple into “triangles” thinly. Send carrots to a heated pan for a couple of minutes, then add pepper to it and after another two minutes pineapples. We fry for five minutes.
4. Separately fry the meat.
5. Add to it, stirring, ready-made vegetables, tomato juice, vinegar, sugar, simmer for half an hour. Now you can pepper, mix again. Ready!
Enjoy your meal!
How to cook pork in sweet and sour sauce in a slow cooker
How nice it is when there is such a super helper in the kitchen as a slow cooker! Is it really possible to cook this Chinese dish in a slow cooker? Yes, you can! It will also turn out incredibly tasty and even less time-consuming.
What you need:
- Pork fillet - 200 gr.
- Bulgarian pepper - 1 pc.
- Medium red onion - 1 pc.
- Chili pepper - 1 pc.
- Garlic - 3-4 cloves
- Canned pineapple - 200 gr.
- Corn starch - 10 gr.
- Seasoning "5 peppers" - to taste
- Sesame seeds - 5 gr.
- Vegetable oil
- Sweet and sour sauce - 100 ml.
- Soy sauce - 50 ml.
Cooking:
1. Cut the bell pepper and onion into half rings, chili pepper into rings, and finely chop the garlic cloves. I almost forgot, pineapple - cubes!
2. Cut the meat into strips about two centimeters wide, mix it with starch.
3. Pour vegetable oil into the slow cooker, throw in the meat, set the “frying meat” mode for fifteen minutes. Fry for ten minutes, stirring occasionally.
4. Pour all chopped vegetables and pineapple pieces into the bowl, stir, leave to fry for another three minutes.
5. Pour sauces into the future dish, add seasonings, mix, close the slow cooker and leave until the end of the program. Let's pop it and we're done!
Enjoy your meal!
Pork in sweet and sour sauce with pineapple and bell pepper
And we have this recipe with the addition of wine! Yes, the farther, the more our dish becomes more exotic! Wine is an optional component, in fact, but you will agree that it is more interesting, more diverse and, of course, even tastier!
What you need:
- Pork tenderloin - 0.4 kg.
- Chili pepper - 1 pc.
- Bulgarian pepper - 1 pc.
- Garlic - 4 cloves
- Lemon - 1 pc.
- Tomatoes in own juice - 200 gr.
- Canned pineapple - 200 gr.
- Ground red hot pepper - to taste
- Dry white wine - 100 gr.
- Soy sauce - to taste
Cooking:
1. Mix the juice of tomatoes and pineapple with lemon juice, add ground pepper.
2. Let's start cutting: pepper, onion cut into half rings, garlic needs to be crushed, but not cut. Pineapple cut into cubes, tomatoes into slices. Hot pepper slices. The meat must be cut into strips, about two centimeters thick.
3. We start frying with garlic and chili peppers, so that the oil then absorbs the pungency of one and the aroma of the other. As soon as they are fried until a crust appears, we select them with a slotted spoon, send them to a sieve so that the excess oil is glass.
4. The next step is to fry the pineapple, it will give up its sugar to the butter and the rest of the products, as it were, are caramelized due to it. After frying, we send it to the strainer.
5. Then we also fry the onion and bell pepper alternately, in the same way, that is, through a sieve, we send it to the rest of the vegetables.
6. Now we fry the meat in small portions so that it has time to grab a delicious crust.
7. After all our frying, pour out the oil, put the fried vegetables and meat in a clean pan, stirring, warm them up well.
8. Now for the fun part - adding the wine! We let it evaporate, while it will leave its aroma and taste in our dish.
Rice wine is added to the traditional recipe.
9. Then pour in soy sauce, also let it evaporate. We lay, waiting for their turn, tomatoes, let them stew for a couple of minutes.
10. And finally, pour in the previously prepared sauce, simmer for another ten minutes.
Ready! Enjoy your meal!
Chinese Pork Recipe by Chef Lazerson
We offer to prepare the famous Gabajou according to the recipe of the chef Ilya Lazerson. His recipe differs, mainly, perhaps, in the marinade, which includes egg white. An interesting option and also divinely delicious!
What you need:
- Pork tenderloin - 400 gr.
- Sweet bell pepper - 2 pcs.
- Medium size onion - 1 pc.
- Pineapple fresh or canned - 200 gr.
- Starch - 2 table. l.
- Water - 1/3 cup
- Garlic - 1-2 cloves
Sauce:
- Sugar - 3 table. l.
- Vinegar 9% - 3 table. l.
- Soy sauce - 1 table. l.
- Ground ginger - 1 tsp. l.
- Ketchup or tomato paste - 1 table. l.
Marinade:
- Salt - 1/4 table. l.
- White wine - 2 table. l.
- Soy sauce - 1 table. l.
- Egg white - 1 pc.
- Starch - 2 table. l.
Cooking:
1. First, marinate the meat. To do this, cut the pork into small pieces, about two by two centimeters. Next, while stirring, add the components of the marinade and let it marinate at room temperature for half an hour.
2. Cut the onion, pepper into squares, and pineapple into cubes.
3. Let's make a gas station. Mix the ingredients of the sauce and mix thoroughly until smooth.
4. Separately dilute the starch with water.
5. Fry the meat in small portions in a large amount of oil. Fry for one to two minutes until light golden brown. Take it out with a slotted spoon to drain the oil. When all the pork is ready, drain the oil.
6. Pour a little fresh oil into the pan, about three tablespoons and heated, squeeze the garlic through the press. Add the onion and as soon as the onion becomes soft put the pepper to it.
7. After three minutes, pour in the prepared dressing, mix.
8. Another couple of minutes and add the fried meat, mix.
9. Add already diluted starch. Mix everything and simmer until the dressing thickens. And then add pineapples, stir and remove from the stove. Serve the finished dish with rice. Ready! Enjoy your meal!
Video recipe for cooking GO BAO ZHOU
We bring to your attention a video with a recipe for cooking GO BAO ZHOU directly from Chinese cuisine. Vadim Grinikh from the YouTube channel will tell us the history of the origin of the dish, what you need to buy in order to cook this dish, as truly as possible and, of course, will introduce us to the cooking steps. A real Chinese chef will cook!
As we heard, this is the most traditional cooking option! Try this recipe to enjoy the most authentic GO BAO ZHOU.
Here is such a variety of options for cooking pork in sweet and sour sauce. Add certain components, try and experiment. Make your menu multifaceted and your household will not get bored with ordinary products. Do not forget to beautifully serve the dish to the table - it is very pleasant for yourself and your loved ones! Enjoy your meal!
Pork in Chinese sweet and sour sauce will change your mind about the taste of grilled meat after you cook it according to this recipe. , cooked in sweet and sour sauce in the Chinese style, I am sure everyone will like it without exception, especially those who like Chinese cuisine. The meat is juicy, spicy and incredibly tasty. Pork in Chinese sweet and sour sauce has several cooking options.
Ingredients:
- Pork - 400 gr.,
- Onion -1 pc.,
- Bulgarian pepper - 2 pcs.,
- Soy sauce - 100 ml.,
- Tomato sauce - 100 ml.,
- Sugar - 1 tbsp. the spoon,
- Lemon concentrate or lemon juice - 1 tbsp. the spoon,
- Starch - 1 tbsp. the spoon,
- Ground paprika - 1 teaspoon,
- Spices for meat - 0.5 tsp,
- Bulgarian pepper - 1 pc.,
- Olive oil,
- Salt.
Pork in Chinese sweet and sour sauce - recipe
You can do the preparation of meat and vegetables. You can use a variety of vegetables to stew pork in Chinese style. In this recipe, I used peppers and onions. Slicing these vegetables is not particularly important. Bulgarian pepper can be cut both into cubes and strips, onion - into cubes or halves of rings.
Meat for pork in sweet and sour sauce in Chinese style is cut into slightly smaller pieces than for shish kebab.
Put the pork pieces in a frying pan with heated olive oil. The pan on which the meat will be laid out must be hot. This is a prerequisite. Getting into high temperature, the outer layer of meat is immediately covered with a crust, thereby preserving the juice inside the meat.
Stirring, fry the pieces of meat until half cooked for 10 minutes.
After that, put the slices of onion and bell pepper in the pan.
Sprinkle pork with vegetables with salt and spices.
Mix meat with vegetables.
