Sweet and Sour Pork

Ingredients for Sweet and Sour Pork

• 2 ovos grandes, batidos

• 30g de amido de milho

• 30g de farinha de trigo

• 450g boneless pork loin, cut into1-inch pieces

• 45ml de água

• 2 colheres de sopa de ketchup

• 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice

• 1 1/2 colheres de sopa de vinagre de maçã

• 1 colher de sopa de molho Worcestershire

• 1 colher de sopa de molho de soja

• 2 colheres de sopa de açúcar

• 475ml peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

• 1 colher de sopa de alho picado

• 1 teaspoon minced fresh ginger

• 240ml fresh or canned bite-size pineapple chunks

• Instant-read oil thermometer

1. Prepare the batter: In a medium bowl, stir together the eggs, cornflour, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.

2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.

3. Heat the peanut oil in a wok until it registers 177°C on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.

4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.

5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.