![]() ![]() Pork – the best cut (in order of preference): pork scotch (aka pork neck, pork collar), pork shoulder, leg, tenderloin then loin. Here’s what you need for the pork and marinade: Marinate pork to infuse with flavour and tenderise the meat (we’re using economical shoulder and scotch pork) ĭouble dredge in cornflour/cornstarch, not flour, for extra crispy ĭouble fry for extra crispy – a trick Asians have been using for centuries andġ0 second toss to coat pork in Sweet and Sour Sauce! How to make Sweet and Sour Pork – OVERVIEW Wait a sec – did I just convince you that you’ve gotta try this?! □ Really great sauce – newsflash: Sweet & Sour Sauce is made with more than just sugar, ketchup and vinegar! It’s called velveting – here’s how to velvet chicken and beef and Tenderise cheap but flavourful pork using baking soda – a trick used by Chinese restaurants all around the world. Flour isn’t even crispy fresh out of the oil ĭouble dredge – the first layer seals the juices inside, acts as a glue for the 2nd dredge and is a second layer of crispiness There’s a lot of information in this Sweet & Sour Pork recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points!Ĭrispiest pork you’ll ever make – too many recipes make grand promises but fall short ĭouble fry high temp – fast becoming the worst kept Asian secret, double frying is THE secret to crispy, less oily food Ĭornflour / cornstarch, not flour – for a crispier coating. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet.īONUS: oven baked Sweet and Sour Pork directions included! ![]()
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