tweedee
Head Chef
I love the taste of sweet and sour sauce. So how about some recipes using the sweet and sour.
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Sweet and Sour Help...
- Thread starter tweedee
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Vicious Vaness
Assistant Cook
1/2 cup apple cidar vinegar
1/2 cup ketchup
1/4 cup sugar
If you want it a little thicker, add some flour.
I'm sorry if this is a little off, I never measure, I do everything to taste.
1/2 cup ketchup
1/4 cup sugar
If you want it a little thicker, add some flour.
I'm sorry if this is a little off, I never measure, I do everything to taste.
KAYLINDA
Head Chef
I just posted the one I use in the "sauces" section!
Let me know if you try it!
Let me know if you try it!
KAYLINDA
Head Chef
Whoops! It would help if I read the post better...you're wanting recipes using the sauce!
Vicious Vaness
Assistant Cook
just kidding.. haha. I guess I read it wrong also.
Constance
Master Chef
Sweet and Sour Pork
Recipe courtesy Alton Brown
Ingredients:
2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and
cornstarch. Season the pork generously with salt and pepper. Place the
pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with
salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees
F. Fry the pork in batches, until golden brown. Drain on paper towels.
Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey.
Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork
and vegetables into the pan and cover with the ketchup mixture. Bring to
a simmer and cook until the pork is tender.
Recipe courtesy Alton Brown
Ingredients:
2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and
cornstarch. Season the pork generously with salt and pepper. Place the
pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with
salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees
F. Fry the pork in batches, until golden brown. Drain on paper towels.
Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey.
Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork
and vegetables into the pan and cover with the ketchup mixture. Bring to
a simmer and cook until the pork is tender.
OP
OP
tweedee
Head Chef
Mmmmmmmmm sounds good
Piccolina
Executive Chef
I could watch Alton Brown 24/7 his recipes and shows always rock!!! This looks like another primo example of his great creations, thanks for sharing it Constance 
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