![]() ![]() Pork scotch roast or steaks – also known as pork neck, and called pork collar or pork collar butt in the US, this is a common pork cut in Australia sold in both roast form and steaks ( pork scotch steaks or scotch fillet steaks). The more economical the pork cut, the longer the marinade time to tenderise.īest pork for Sweet and Sour Pork Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz) Garlic, ginger and onion – flavour, flavour, flavour! Grated to make them “juicy” so the flavour penetrates better and In this recipe, we use less baking soda, marinate for longer and do not rinse off – this tenderises the pork more evenly This won’t work for Sweet & Sour Pork because it would over tenderise the outside before the inside is tenderised because the pieces are chunkier. See below for more information on each cut īaking soda (aka bi-carb) and cornflour/cornstarch – meat tenderising method widely used across Asia (notably in Chinese cooking) that is starting to be discovered by Western countries! Called velveting, it also works brilliantly with chicken and beef.įor thin strips used in stir fries (as per the velveting chicken and beef directions), I use more baking soda to meat weight, marinate barely (20 – 40 min), then rinse it off before cooking. 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. Daisy is a terrier mix and Chloe is a Maltie-Poo.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! And then there's my little girls, Daisy & Chloe. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! I have three beautiful boys aged 17, 15, and 15. ![]() I am a native Texan and have lived in North Texas all my life. **Cook time does not include marinating the chops for 30 minutes in the milk mixture.Bake for 20-25 minutes, or until cooked through and the breading is crisp and golden.Arrange the pork chops on the baking rack and drizzle with the olive oil.(You may need to press the mixture into the chops with your hands.) Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture. In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence or Italian seasoning, and cheese and shake to combine.Place a lightly greased wire rack on top of the baking sheet and set aside.Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well. ![]()
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