Easiest Way to Make Favorite Non-Fried Sweet and Sour Pork with Cubed Meat - Free Download

Non-Fried Sweet and Sour Pork with Cubed Meat. Great recipe for Non-Fried Sweet and Sour Pork with Cubed Meat. This falls under a category of deep-fried dishes without actually deep-frying. When you pierce the meat with a fork, the flavor.

Pierce the meat cubes with a fork. Cut into bite size pieces and marinate in the ☆ ingredients. If you are using tonkatsu meat, cut into bite sizes and pierce with a fork.

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, non-fried sweet and sour pork with cubed meat. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Non-Fried Sweet and Sour Pork with Cubed Meat is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Non-Fried Sweet and Sour Pork with Cubed Meat is something that I have loved my entire life. They're fine and they look wonderful.

Great recipe for Non-Fried Sweet and Sour Pork with Cubed Meat. This falls under a category of deep-fried dishes without actually deep-frying. When you pierce the meat with a fork, the flavor.

To get started with this recipe, we must first prepare a few ingredients. You can cook non-fried sweet and sour pork with cubed meat using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Non-Fried Sweet and Sour Pork with Cubed Meat:

1. Prepare 250 grams of Pork loin block.
2. Get 2 slice of ↑ or Pork loin for tonkatsu.
3. Take 1 tbsp of ☆Soy sauce.
4. Get 1 tsp of ☆Sake.
5. Take 1 small of piece ☆Grated ginger.
6. Prepare 1 clove of ☆Grated garlic.
7. Make ready 1 of ☆Salt and pepper.
8. Take 1 of Cake flour.
9. Get 1/2 of Onion.
10. Make ready 2 of Green peppers.
11. Make ready 1/2 of Carrot.
12. Take 4 tbsp of 〇Ketchup.
13. Take 1 of just under 2 tablespoons 〇Sugar.
14. Make ready 1 tbsp of 〇Soy sauce.
15. Make ready 1 tbsp of 〇Sake.
16. Make ready 150 ml of 〇Water.
17. Make ready 1 tbsp of 〇Katakuriko.
18. Prepare 1 tbsp of Vegetable oil.

Coat the pork with the katakuriko, coat a pan with sesame oil, and cook until golden brown. Once the pork has cooked through, remove from the pan. Stir in the celery, green bell pepper, and onion, and cook until tender. Remove from heat, and set aside.

Instructions to make Non-Fried Sweet and Sour Pork with Cubed Meat:

1. Pierce the meat cubes with a fork. Cut into bite size pieces and marinate in the ☆ ingredients..
2. If you are using tonkatsu meat, cut into bite sizes and pierce with a fork. Marinate in the ☆ ingredients..
3. Cut off the fat in Step 2 if you want to make an even healthier version of the dish..
4. Combine the 〇 ingredients..
5. Roughly cut carrots into rolling slices. Put in a microwave-safe container and cover with water (not listed). Cover with plastic wrap and microwave for about 5 minutes (adjust the time according to your desired doneness)..
6. Cut the onion in half crosswise. Then cut lengthwise into bite-sized pieces..
7. Clean the peppers and cut in half vertically. Slice diagonally into bite-sized pieces..
8. Take the meat out of the marinade from Step 1 and coat with cake flour. Shake off the excess flour and place on parchment paper. Put on a baking sheet and bake for 10 to 12 minutes at 230°C (450°F)..
9. Heat oil in a pan. Saute the ingredients from Steps 5, 6, and 7, and season with salt and pepper (not listed). Once cooked, take them out of the pan..
10. Clean the pan and add the sauce that you set aside in Step 4. Stir constantly and cook over low heat to thicken. Add the ingredients from Steps 8 and 9 and coat the sauce. Serve!.

In a mixing bowl, combine flour and cornstarch. Continue stirring until batter is smooth. Dip pork pieces into the batter a few at a time and place carefully into the hot oil. But really, sweet and sour pork does not need to be tiny cubes of grisly meat coated by an excessive amount of batter that are deep-fried then served coated by a maraschino-red cloyingly sweet sauce. Is that sauce sold by the gallon because it tastes the same at so many Chinese restaurants.

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