It can be used but be aware it is more prone to drying out from overcooking in pursuit of crispy pork. Pork tenderloin – this is a very tender, lean cut of pork with a milder flavour. The only reason I don’t use it for things like stir fries is because I get it on the bone and cook it whole Pork leg – with similar cooking qualities to pork shoulder, this is an excellent option for Sweet & Sour pork as well. Without the marinade, the pork is tough and chewy! Not quite as tender as scotch, but almost – it’s on par with the really good local Chinese restaurants
Pork shoulder – while typically known as a slow cooking cut to break down tough connective tissue (like for pulled pork and Momofuku Pork Bossam), the baking soda and cornflour in the marinade tenderises the pork so it’s tender even after a quick fry. This is the cut that we believe higher end Chinese restaurants use Pork scotch is ribboned with fat which keeps each piece juicy and has a good pork flavour. Highly versatile cut that can be slow cooked (such as this slow roasted brown sugar pork and Char Siu) or quick cooked like steak (use it for any of my pork chop recipes).
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!
#Martha stewart baked pork chops recipe how to#
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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