How to make Sweet and Sour Pork! (Homemade Sauce)

Hello everyone, hunter, fisherman, trapper, trader, guide, explorer and performer, and just a country cook, Steve Hall, along with the beautiful Miss Sheila, looking at me while operating that camera. Hello, she does a great job and today we are going to

make

sweet

and

sour

pork

. all the delicacies presented here. I've been waiting to

make

this recipe, but I needed a

pork

loin and I only want about 1/2 to 3/4 pound of a single pork loin, not a pork loin, but just the pork loin, so we're here running by Publix in Hermitage and I walked in there and I want to say hello to two guys I ran into.

I'm back in the meat section and I'm looking around and I never said Anything to anyone, a guy came up to me and said, Can I help you sir? His name is Kyle, he's the manager and I said, well, I'm looking for a pork tenderloin. Well, he handed me the package and he had two in there. side by side and I'm looking at him saying they're a problem he said well I don't really need it I just need one and hearing another employee come up his name is Brandon he said Kyle can I help you? He said divide this for this guy he took the package down went to the kitchen he wrapped it separately and came back and handed me both and said choose well, I chose this one here I said you guys just divided it and wrapped it separate like this just I just suggested it I needed it one he said well you said you only needed one they should clone those guys and put them in every store in the country because that's customer service Kyle the manager Brandon the number one Employee you guys are at the top of my list of people with the ones I want to deal with now.

We got a pork tenderloin with just a wrapper separated by Brandon with the help of Kyle pointing out everything we needed. I'm going off on a tangent, but I love great service, come on, let's get started on our

sweet

and

sour

pork now that we have a pork tenderloin here from Publix. Alright, we've got a nice looking pork loin here and I was trimming off this little piece of silver skin. get that out of the way and I'm going to cut this right in half because we're going to fry pieces of pork and we want pieces that are no bigger than a one inch cube, that's perfect, let's move it.

These to this bowl and then we're going to marinate them in some deliciousness. I'll show you in just a second, how am I doing? Sheila, okay, I have one more cut here, so you want between 1/2 and 3./4 pound of diced pork we're going to put in 1 tablespoon of soy

sauce

and 1/4 teaspoon of salt and 1/4 teaspoon baking soda Now we're going to use pineapple chunks that Later we're going to cook our sweet and sour pork, so I took the juice out of the can and I'm going to put a little bit of that pineapple juice in there too to sweeten the pot, as they say.

I'm going to mix together the soy

sauce

, the salt, the baking soda, the pineapple juice, we're going to put it in the refrigerator for a couple of hours, let it marinate and we'll be back to you now, you can make it real easy and just go to buy a bottle of sweet and sour sauce for this recipe, but you will like it if you make it and it is very easy to remember because we will use 1/2 cup of tomato sauce 1/2 cup of rice vinegar and 1/2 a cup of sugar now a couple of things I want to mention first of all I use Hunt's ketchup, they don't sponsor our program but I like Hunt's 1/2 cup of that 1/2 cup of rice vinegar wash me Spoon with that and then half a cup of sugar.

Now you can use white sugar or brown sugar. A bit. I thought I'd have a little fun. I made it half and half, so it's a quarter cup of brown sugar. A quarter cup of white sugar. our half a cup of sugar here we're going to mix this up and then we're going to put a tablespoon of duck sauce just buy it at Kroger's it says duck sauce like quack quack and it has a really sweet Asian flavor. We'll put our duck sauce in there and then add about a teaspoon of dark soy sauce. You can use regular soy sauce.

If you don't have dark soy sauce, we will mix this. Then we're going to move this over the heat after pouring in some of that pineapple juice. I would say Oh, about two tablespoons. Remember that pineapple juice that came out of that camp. I'm using it to marinate the pork and when I put it in the sweet and sour sauce, it dilutes it a little. In fact, I'll add a little more of that. Most recipes call for water here, like about half a cup of water, but I won't do that. I'm not going to dilute it with water when we can use flavor, okay, let's put this on the heat, see you in a second, okay, we bring it to a simmer, but you notice it's still quite liquid, we'll simmer it for just a minute here, but to thicken this we are going to make a cornstarch slurry, what is that? about a tablespoon of cornstarch about an equal amount of water, stir it in and we'll just add it a little bit of time because I don't want to, let me bring this down, we don't want it to be too thick, we want it to be the perfect thickness of sweet and sour sauce and I'll show you what.

Which is because of the way Sheila made me take out that spoon, that rough spoon. from there we go to this wooden pallet so and I know the trips are crazy and probably a lot of viewers too, so okay, call Sheila, okay, we're going to add just a little bit of this cornstarch slurry, not much , start with a teaspoon there and it will really thicken our sauce, it's starting to thicken here. I think we want it a little thicker, so let's go back to our cornstarch mixture, which is just equal parts cornstarch and water. Now they say equal parts, but you really need to put a little more water in there to help it dissolve better.

Cook this cornstarch here for a minute to see if this thickens. Good. I lowered this to medium heat. It's getting a little thicker and looks pretty good now, but. I'm still going to use the rest of this grout so a tablespoon of cornstarch with enough water to blend it and I bet you it's going to be perfect and it's going to look good and as it cools I think it's going to get even thicker here see if I can grab this one saucepan and move it to the side, the good thing about this induction hob. When you lift the saucepan, it goes off, oh yeah, look, there's our sweet and sour sauce, it looks good. "It's not Sheila, okay, perfect, now we're going to put this aside, okay, we take the pork out of the refrigerator, we have two eggs here, we mix it very well and what we're going to do is dredge this into two cups of flour seems like a lot and a cup of cornstarch.

Now I will tell you that traditionally a lot of these Asian restaurants use corn flour, but it's hard to find. I couldn't find it at Food Lion. I couldn't find it at Publix. I couldn't find it at. Kroger's I couldn't find it anywhere so you can use flour and cornstarch instead and that's exactly what we're going to do two to one in the mixture now we're going to finish by double dipping this and what I mean by that is we're going to roll this in the egg and put it in our flour and cornstarch mixture. Here we're just going to do three or four at a time so we can really coat them, can you?

Look, Sheila, okay, now it's time to dry your hand. move it to this bowl. This will give it a really nice crunch with the cornstarch and the double dipping and I'll show you what I mean. so in just a second, so let me put the rest of these in the egg and go through this flour. I have a dry hand here and a wet hand because if you go back and forth your fingers will turn out like the size of a football, they get pretty thick, let me fix the rest of these, we'll go to the next step, okay , we have everything ready, now it's time to do a double dip.

What I mean by that is they're going to Back into the egg, make sure you dip them, and then back into the flour. I have to be careful where I end up with my big toes. Here, double dip, we're going to soak the flour that's already been there. the egg and again here this will make them really crispy by double dipping now the difference between this and our recipe where we have Nashville hot chicken where we double dip them is that after we double dip them we let them sit for a good 15 20 minutes and let the juice soak on the outside, we're not going to do that, we're going to put them directly into our vegetable oil that we're heating up in this kettle here, we're going to fry them, now remember.

We're using pork loin, which is a solid piece of meat, meaning it only has to be cooked to one hundred and forty degrees. If you use ground pork, it has to go up to 160, but I'm sure it will go high. past that anyway because we're going to fry it so it's nice and brown, but 140 is safe on this pork and that's another reason we cut it into 1 inch cubes is to make sure it cooks through. complete. Okay, let me double dip the rest of these, I'll get back to you and make sure that when you roll it up here, the flour is really wet.

Now you see why I have two and a half cups here or 3 cups, 2 cups. of flour 1 cup of cornstarch because I like to have enough to stir it throw some on top keep your hands pretty small and we'll be back in a little bit okay this is the last piece and I'm telling you that after dipping them twice these two eggs barely they worked, kind of perfect, but if you have medium eggs, you might want to throw three of them in there to get enough egg and there it is, we have them all ready. double dip let me wipe my fingers and let's move the oil front and center okay our vegetable oil is at 350 degrees let's put these in here we're trying to shake off the excess flour in the bowl and we're just going to do these in small batches because we don't want to that they stick together, I think that might be enough right there and get my little basket out here and push them around to make sure they're not stuck together and they're not stuck when they get pretty. and golden I'm going to time this I just put them in there I timed it and I'll tell you how long I fried them at 350 look in a minute now they've been frying for two minutes and I flipped a couple of them and they're like donut holes one Once they brown on one side, after a couple of minutes, you'd just be giving a little Bop like this, it'll flip to the other side, so let me flip them over and it turns brown side up in that slippery flour makes its thing, come on, no, don't make me a liar, it's perfect, yeah, look, okay, let me let them cook for a couple more minutes.

I want to make sure they're cooked all the way through, I needed to flip it and I needed to flip it, there we go perfect, look at our first small batch cooking. I'm going to give it another good Oh, two, maybe three minutes, I can judge by how long it's cooking and I might even take one out and cut it in half to make sure it's fully cooked. I'm taking this batch out in about six minutes total because they look nice and golden. Notice that they're a little bit lighter in color than the other batch and I think they're done, but again you can cut them in half, you can put a little temperature probe in there, as long as they get to 140, we're good to go.

It's time to take a little walk here and start on our vegetables. Well, I've got my new Lodge wok and I'm going to put a couple tablespoons of vegetable oil in it because olive oil doesn't work very well at high temperatures. Now I want. so it's really spicy and I'll show you that we have all of our vegetables cut about the same thickness and the same size, our green peppers, our red peppers, I even bought some carrots here that I actually peeled. and I sliced ​​them at an angle and cut them thin enough to be as thick as the pepper.

Same with my sweet onions. I'm going to throw some of these sweet onions in there, in fact, I'm going to start with the onions first and when it comes to the pineapple, you can actually take a big piece of pineapple and cut it up, but I just buy the stuff in the can, I save the juice to marinate and make our sweet and sour sauce and that goes in and a little bit make it nice and hot stir them around a little bit to start softening them up even if they char a little bit okay okay I broke off a couple of those little bits that look good , now it's time to add a red pepper. green bell pepper, all cut into about the same size, let it cook for just a minute, okay, these little carrots are pretty solid, let me just stick them in there and I'm not going to use much, just a little bit for color. add our pineapple, he laughs, man that looks good, absolutely fantastic, okay, it's been cooking for a good 3 to 4 minutes on high heat it still wants a little crispy and we serve the dish, you'll notice you'll see it brown a little . red pepper that is almost perfect, you want to soften them a little bit, but not too long for our pineapple.

I have about 4 or 5 rings that I cut out from there, you can put more if you want. I'm going to stir that for about 30 seconds so the pineapple is a little bit warm and see if we did it right or what time for our

homemade

sweet and sour sauce we can always add a little bit more so I'm just going to put about half in there remember we did a batch that was a cup of ketchup add a cup of rice vinegar a cup of sugar we mix it 50/50 with brown sugar and white sugar all that looks so good now it's time to add our pork here and we Let's see a stir this again if you need more sweet and sour sauce.

Now I'll tell you that I looked at those sweet and sour sauce bottles of all thebrands in the store and almost all are high fructose corn syrup and I use Hunt's ketchup. making ours that doesn't contain fructose corn syrup looks good but you know me, now I like it a little more fantastic because we dipped them twice and they got a little bigger, actually you could have started with three quart cubes inch for our pork you wouldn't have to cook it while oh man this looks good or what let me turn off the heat let's serve this you'll notice the heat is back because Sheila said what are you going to do. with the rest of those pineapple rings in that can I said I don't know she said cut them up put them in there I like a lot of pineapple so you'll notice it has a lot more pineapple in it now than before when I first put it out and I think it's because of weight and not bime , it's a 1 pound 4 ounce can of pineapple rings and it's all there and you'll notice that I cut it into small pieces for a chichi let me turn off the heat now and we'll throw it in good, I turned off the heat let me get a spoon over here and put it on my little bed of rice which is nothing more than tiny rice right here that I popped in the microwave for a minute, that's so useful that I can barely cook rice the usual way anymore, let me get more of these vegetables out of here, put them in there How does it look?

Sheila and let me get many. of pineapple, so it has to continue there and I think we have a delicious sweet and sour pork dish with

homemade

sweet and sour sauce, not that store bought stuff and about 90% of it says nothing but high corn syrup fructose. a little more vegetables I think it looks fantastic, what do you think Sheila? It has a lot of color, let me put a little more piece of pork on top. Homemade microwave rice. Alright. I think it looks perfect. What do you think is incredible? Let's take some. photos for the channel, okay, Sheila just took our little thumbnail image, that's the little image that you see on the channel that represents what we did here.

Good job Sheila, I'm going to try some sweet and sour pork, wow it's so tender mm-hmm. Look at them, the vegetables aren't ones to chew on your ear, but they still have a little crunch to them, but they're soft on the edges, so it's perfect. I tried Sheila's pineapple here with some rice. Oh what can I say? It is perfect. I know I thought those 1 inch pieces might be a little too big, but I don't think so now mmm, they are so cute. I think it's perfect. Wow, maybe we have to make an edit here because I have to have one more piece. of pineapple for good, call the pineapple Sheila, okay, I'm done chewing, but that's a great dish, you'll love this sweet and sour pork recipe, don't buy this store-bought stuff, we actually had about half of it left over .

I think we can store it in the refrigerator and use it for another batch coming in the future or maybe for some other stir-fry, but this is fantastic. We appreciate you watching our channel. We hope you enjoyed this recipe. We hope you subscribe. our channel is pretty easy, a little surprised and Reds face will appear here at the end of the video. If you click on it, you can subscribe. We hope you check that little bell too because then we'll notify you every time we go out. With a new recipe, I'm going to put some easy recipes here that you can click on and see a playlist.

Is this the most delicious sweet and sour pork? Yeah, if it's not, it should be a great job with that camera. Sheila, remember the ingredients will be right below the video, you'll never have to go to a website to find any of our ingredients, but if you're sniffing around, head on over to shotgun red.com and we've got our new fish breading on there and lots of clean product. things for Christmas like shotgun red dolls and DVDs and all sorts of things, but man I'll tell you this has been so much fun, I can't wait to break down so we can have some lunch, thanks Sheila, say good night Sheila. let it be sweet and sour pork until next time