Sweet and sour pork is southern Chinese dish. It is not American Chinese dish. If you look into other southeastern Asian recipes, they always cook with fruit and some kind of sweet and sour sauces.
Prep Time: 20 Minutes Cook Time: 20 Minutes Serving: 6-8
In southern China, the weather over there is hot & humid. For instance, Hong Kong, where I came from, has long summer and short winter.
The average winter temperature is about 60°F (20°C) and summer temperature is always 100°F (30°C). To make people having appetite, we cook this kind of dishes.
Traditionally, we deep fry the pork. But I think you may appreciate a cooking method which is much healthier. In addition, I add more vegetables than normal sweet and sour pork. Enjoy!
Feel free to replace the pork with chicken. If so, I highly recommend the dark meat. If you insist to use chicken breast, cut down the quantity of the meat marinade into half. Then, the meat will not be too salty.
4 Bell Pepper (preferably 4 different colors; seeded and discard membranes; cut in bite size)
(For meat marinade only)
¼ teaspoon White Pepper (or freshly ground black pepper)
½ teaspoon Salt
¼ teaspoon Sugar
1 teaspoon Superior Lite Soy Sauce
1 splash Superior Dark Soy Sauce (optional; it just gives the color to the meat)
(For Sauce only)
1 Cup Ketchup
2 tablespoon Brown Sugar
That's right. You can switch pork to shrimps to make it sweet and sour shrimps. It will be another very easy healthy dinner. The prep time may take longer if you need to devine and shell the shrimps. The recipe below shows you to switch up the original sweet and sour pork ingredients to make sweet and sour shrimp start from scratch.
You can also check with another recipe with 100% store-bought ingredients. (Click here to check it out)
Everything stays the same as above
1 pound Medium Shrimps (26-30 count; shelled and devined)
Eliminate the boneless country spare ribs and flour
Eliminate the meat marinade
The rest stays the same as above
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