Juicy soft pork in sweet and sour sauce can be cooked different ways- in the oven, multicooker, wok or just in a pan. In any case, it turns out to be tender with an amazing bright taste. This dish is for those who like to combine meat with sweetish spicy sauces.

Ingredients: 1.5 kilos of meat, salt, dry garlic, a glass of freshly squeezed orange juice, 90 g tomato paste, 60 ml apple cider vinegar, 60 g sugar, 145 ml soy sauce, a pinch of chili, 160 ml water.

1. Pours into the water soy sauce and other liquid components. Purchased orange juice will not work for this dish. Be sure to take a freshly squeezed drink.
2. The sauce is salted, sugar and chili are poured into it, tomato paste is laid.
3. The meat is cut into small pieces. It is washed, dried, if necessary, slightly beaten off.
4. The slices are rubbed with a mixture of salt and dry garlic.
5. First, the pork is fried for a couple of minutes for a very high fire in a skillet on all sides.
6. Next, the pieces are transferred to a heat-resistant container, filled with sauce.

The meat is simmering in the oven under the lid for about an hour at 190 degrees.

In a multicooker

Ingredients: a kilo of meat, 2 large spoons of ketchup, liquid honey, sesame oil, ¼ tbsp. soy sauce without additives, 1 tbsp. l. starch, 3 tooth. garlic.

1. Sesame oil is poured into the bowl of the appliance. When it is warmed up in the "Bake" program, small pieces of meat are poured into the same. Pork is cooked under a closed lid until the end of the running mode.
2. The sauce is mixed with all the remaining ingredients. The garlic is preliminarily passed through a press. Ketchup can be sweet or savory to your liking.
3. The ingredients of the marinade are mixed until smooth and then poured onto the meat slices.

Under a closed lid, pork is cooked in a slow cooker in the "Stew" mode for 60 - 70 minutes.

Chinese style pork in sweet and sour sauce

Ingredients: a pound of meat pulp, 2 sweet bell peppers, 6 tbsp. l. soy sauce, a pinch ground ginger, garlic to taste, salt, 1 tbsp. l. vinegar (6%), the same amount of sugar and starch, 2 tbsp. l. ketchup.

1. The meat is cut into small pieces, washed and dried well with paper towels. Ground ginger, starch, salt are poured into pork. You need to be careful with the last component, since the soy sauce is already salty.
2. The meat mixes well with free-flowing components. Half of the soy sauce is poured onto it. In this form, the pork will be marinated for at least half an hour.
3. The garlic is finely chopped with a sharp knife, the pepper is cut into cubes.
4. The remaining components are mixed in a separate bowl.
5. First, pieces of pork are fried in hot oil until a crust appears. Then on the remaining fat - pepper and garlic.
6. The ingredients are combined in a skillet together, and the 4-step sauce is poured onto them. About half a glass of boiling water is added.
7. Pork under the lid sweet and sour sauce in Chinese will languish until full readiness meat.

Serve the resulting dish with boiled rice.

How to cook without adding starch?

Ingredients: 330 g fresh tenderloin, medium onion, 2 tooth. garlic, 2 tbsp. l. soy sauce, sugar, premium flour, 1 tbsp. l. ground ginger, lime juice, 90 ml of tomato juice, a glass of orange juice, salt. How to cook pork in sweet and sour sauce without adding starch is described below.

1. The onion is cut into thin half rings and fried until tender. Further, its pieces are covered with sugar and cooked for a couple of minutes.
2. Chopped ginger, garlic, tomato juice are sent to the onion. The mass is cooked before boiling.
3. Then soy sauce, lime and orange juice are poured into it.
4. The mixture is heated for another 3 - 4 minutes and removed from heat.
5. The meat is cut into thin long strips and fried in hot fat until crusty. Then it is poured over with the sauce from the previous step.
6. Flour is diluted in a minimum portion of water, salted, poured into pork. The dish is cooked for another 3 - 5 minutes until the sauce thickens.

Treats are served hot.

Pork in sweet and sour sauce in batter

Ingredients: a kilo of pork fillet, egg, half a glass light beer, ¾ st. flour, salt, a mixture of peppers, 60 ml of soy sauce, 160 ml of water, 140 g of sugar, 90 ml of vinegar (3%), 2 tbsp. l. starch, 1 tbsp. l. ketchup.

1. The starch dissolves in cold water. When there are no lumps left in the mixture, you can add ketchup, vinegar, soy sauce and sugar to it. After thorough mixing, the mass is sent to low heat.
2. The sauce is cooked until thick, after which the heat is removed and cooled.
3. To prepare the batter, beat the contents of the egg with a mixture of pepper and salt until foam appears. Warm beer is poured into the mass.
4. Flour is added, the dough is kneaded. It is left to rest for 8 to 10 minutes.
5. The meat is cut into small pieces. They take turns immersed in the finished batter and fried in well-heated oil until a delicious crust.
6. Pork, while still hot, is poured over the sauce. If you wish, you can darken the meat a little in a spicy mixture in a skillet.

Pork in sweet and sour sauce in batter is served to guests with assorted fresh vegetables.

With the addition of vegetables

Ingredients: 720 g pork, onion, 2 tbsp. l. starch, large carrots, 3 tbsp. l. sugar and the same table vinegar, 1 small. l. salt, sweet bell pepper, 140 ml of refined oil.

1. The meat pulp is cut into thin strips. Then it is poured into a frying pan with large quantity boiling oil (120 ml) and fry until crisp. Finished pork is transferred to a plate.
2. All the vegetables, cut into medium pieces, are fried in the remaining fat.
3. Pour 2/3 tbsp into a separate frying pan. water, salt and sugar are poured out. The mixture is heated until the grains dissolve. Vinegar and 20 ml of oil are also added here. The liquid is immediately removed from the stove, 120 ml of water with starch dissolved in it is poured into it in a thin stream.
4. The resulting sauce is poured into the meat.

Pork with vegetables is stewed for another 6 - 7 minutes after boiling under the lid.

Meat in a wok with sweet and sour sauce

Ingredients: 420 g pork neck, 6 - 7 pineapple rings in syrup, sweet pepper, large fresh cucumber, chili peppers, 2 tbsp. l. ketchup, the same amount of fish, soy, oyster sauce and starch.

1. Vegetables and meat are randomly cut into small pieces. Chili is cut into miniature cubes without a burning center. Pineapple without syrup is cut into cubes.
2. First, the pork slices are fried in a wok on hot fat in a wok until a crust appears.
3. Further, in the same pan, all vegetables are cooked until tender without meat. After adding pineapple to them, frying continues for another 5 - 6 minutes.
4. The meat is returning.
5. All sauces, ketchup are poured into the container, starch diluted in 60 ml is added cold water.

After a couple of minutes, the ingredients are well mixed and removed from heat. You can add salt to the dish to taste.

Original taste with pineapple

Ingredients: 3 tbsp. l. tomato sauce, a pound of pork pulp, can canned pineapple, 60 ml of olive oil, 2 tbsp. l. plain soy sauce and cornstarch, 1/2 cup pineapple syrup.

1. Pork is cut in medium pieces, which are rolled in starch.
2. Then they are fried until golden brown on a hot olive oil and transferred to a plate.
3. Put tomato sauce in a frying pan, pour pineapple syrup, add 1/3 tbsp. starch, soy sauce.
4. When the mass boils, meat is laid out in it.
5. After 10 - 12 minutes of simmering the dish, fruit cubes are added under the lid.

Pork with pineapple continues to cook for another 6 to 7 minutes. During this time, the sauce will thicken, and the fruit slices will have time to soften.

Festive Sweet and Sour Pork with Peanuts

Ingredients: half a kilo pork tenderloin, 140 g shelled nuts, 40 ml soy sauce, 30 ml grape vinegar, garlic, a large spoonful of brown sugar, 2/3 tbsp. juice from tomatoes, spices to taste.

1. Pork cubes with chopped garlic are fried in a hot skillet.
2. Juice, soy sauce are poured to the meat, favorite spices, sugar, vinegar are added.
3. The mass is stewed over a minimum heat for 7 - 8 minutes.
4. Fried in a dry skillet chopped with a knife peanut.
5. The cooled nuts are mixed with pork.

The dish is served in portions with mashed potatoes or boiled rice.

With mushrooms

Ingredients: 260 g meat, 120 g fresh mushrooms, 100 g each zucchini, eggplant, bell pepper, onion, a pinch of fresh grated ginger, 1 tsp. starch, 1 tbsp. l. lime juice, ½ tsp. sugar, 2 tbsp. l. soy sauce, salt, 20 ml sesame oil.

1. Pork is cut into thin strips and fried for a couple of minutes in sesame oil with grated ginger and onion cubes.
2. Pieces of eggplant and other peeled vegetables, mushroom plates are added to the pan.
3. After another 5 - 6 minutes, starch is poured, diluted in 1/3 tbsp. cold water, add salt, soy sauce, sugar, lime juice.

Together, the ingredients are stewed for just a minute. The vegetables should remain crispy.

With Teriyaki sauce

Ingredients: a pound of meat pulp, 2 tbsp. l. grated garlic, purified water, refined and soy sauce, small. a spoonful of brown sugar, a pinch of ground black pepper.

Photo of pork in sweet and sour sauce (c) Alexey Pestov

Photo of pork in sweet and sour sauce from which I finally managed to achieve the identity of the dish that I often take when visiting a Chinese cafe or restaurant. As it turned out, there is nothing complicated at all in preparing a recipe for pork in sweet and sour sauce, and even more, the simplicity of this dish, previously unattainable for my mind, is simply amazing! You just need to cut the pork into thin plastics, roll them in starch, bake the pork in a large number vegetable oil, make a sauce, mix with meat, and that's it! I think that from the second time of cooking sweet and sour pork, this dish can be cooked in no more than 20-25 minutes! If anyone wants to measure their culinary skills with Chinese chefs, here's a recipe.

Ingredients:

• Pork pulp - 500g.
• Starch - 200 gr.
• Carrots - 1 pc. (optional)
• Sesame oil - 0.5 tsp (optional)
• Sugar - 5 tbsp. spoons
• Tomato paste - 1 tbsp a spoon,
• Vinegar essence (70%) - 1 tsp
• Salt - 1 tsp without a slide
• Vegetable oil - for frying (about 0.5 liters)

Sweet and sour pork recipe - dish Chinese food... If anyone has been to a Chinese cafe or restaurant, then they certainly tried pork cooked in sadko-sour batter. The dish is very colorful and tasty. I do not presume that this recipe for sweet and sour pork is the most correct, but I guarantee that the taste is completely identical to pork in sweet and sour sauce served in a Chinese restaurant.

If your gaze fell on this recipe for pork in sweet and sour sauce, then I hasten to inform you that this is the very recipe for sweet and sour pork in which there is nothing superfluous: no pineapple juice, no pineapples themselves, no bell peppers, no onions. This recipe describes how to cook pork in sweet and sour sauce without any additives, i.e. in its purest form! The carrots indicated in this recipe for pork are actually not necessary at all, but it seemed to me that it goes well with sweet and sour sauce, which is why I decided to use it. Since we figured it out, I'm writing about how I cooked pork in sweet and sour sauce, the preparation of which consists of frying pork in starch batter and preparing sweet and sour sauce.

We free the pork from films and veins, cut off excess fat, and chop the meat into small plastics no more than 1 centimeter thick. For cooking pork in sweet and sour sauce, I recommend taking pork more quickly ...

Put the sliced ​​pork in a deep bowl and add 200 gr. To it. starch. I used potato, but I suspect any will do.

Pour a little cold water into the meat with starch in a thin stream, about 150-200 gr. (the main thing is not to overdo it!) in such a way that,

After mixing water with starch, such a sticky thing appeared, not very liquid, but not very thick either! We leave the meat with starch aside, and

Let's go to do carrots. I will make a reservation one more time! Carrots in this dish are not at all necessary, but if you decide to use them, then you can add to it a small bunch of fresh parsley (I just didn’t have it), which (without stems) is chopped coarsely and tossed along with carrots at the very end of cooking pork in sweet and sour sauce. So, cut the carrots into thin (no more than 2mm) plates,

After that, such a straw is cut from the plates, as shown in the photo of the pork recipe in sweet and sour sauce

We remove the carrots to the sides and pour them into a wok or a deep frying pan, or just a lot of vegetable oil into the pan to hide the bottom by at least 4-5 centimeters ...

As soon as the oil heats up very well (how to determine: a slight smoke will go from the oil and / or a wet spoon dipped in the oil will provoke the oil to boil), alternately, in several batches in one layer, and very carefully release some of the pieces of pork into the heated oil beforehand, again and thoroughly mixed with starch (starch tends to stand up at rest and settle to the bottom and therefore, it is necessary to mix it every time before putting the meat in oil).

Part of the pieces of meat in starch batter are fried in oil for 5 minutes, after which the finished pieces of pork are transferred with a slotted spoon into a separate container, and the next batch of pork is fried.

Until the last batch of meat is cooked. After frying the pork, you can start preparing the sweet and sour sauce.

Dissolve two teaspoons of starch in 3-5 teaspoons of cold water and set aside for a while. Diluted starch is needed to thicken the sweet and sour sauce, and is added at the very end of its preparation.

Into the cooled frying pan, where we plan to cook sour sweet sauce, add 5 tablespoons of sugar, and one tablespoon tomato paste, put the pan on high heat.

Pour in one teaspoon of salt,

We pour into our future sweet and sour sauce milliliters 150 boiling water,

We dilute salt, sugar and tomato paste, stirring occasionally the sauce, and as soon as it starts to boil, pour 1 teaspoon of 70% vinegar essence, just before pouring in the vinegar, do not bend over the pan, and take care of your eyes and hold your breath! At first, there will be a very pungent acidic smell in the kitchen, then everything will become normal.

About 2 minutes after boiling our sweet and sour sauce, once again mix the starch with water that we diluted earlier (since the starch at any time by this point has again settled to the bottom), and pour it into our sweet and sour sauce, once again stir everything intensively within 3 minutes, after which,

Pour about 2 tablespoons of vegetable oil into the sauce, and, if available, half a teaspoon of sesame oil (it gives the sauce, and the most sour-sweet pork a very specific aroma), mix everything thoroughly once more, and

Immediately, pour the pieces of fried pork into our sweet and sour sauce, which immediately need to be intensively mixed so that the sauce is distributed over the pork.

Fry meat with carrots for no more than 2 minutes,

After that, your pork in sweet and sour sauce is completely cooked, and it can be laid out on plates and immediately served hot.

This is a close-up photograph of pork in sweet and sour sauce, where you can appreciate the "appetizing" of this chinese food! Bon appetit, everyone, and good luck in preparing the recipe for pork in sweet and sour sauce described above.

I advise you to cook it for those who love Chinese cuisine!

My wife and I just adore her, and so she decided to cook one of these dishes!

Shred carrots with rhombuses!

Cut the onion into thin slices (like apples).

Tear the pepper into small pieces.

Remove the cores from the garlic and chop finely with a knife.

Cut the meat into thin strips (or in thin layers). The meat should not be very thawed, so it will be easier for you to chop it.

When everything is sliced, put the skillet on the fire and pour the oil into it. While it is heating, dilute a tablespoon of starch with cold water.

We throw our meat into a hot frying pan, salt and pepper it. Stir constantly.

As soon as the water from the meat boils away, pour a tablespoon of soy sauce and diluted starch into it. Throw in the carrots. Remember to stir constantly!

You can add starch and soy sauce a few more times, because it is better if the carrots are stewed well. We throw in the bow. Add soy sauce and starch again, stir constantly! In general, this dish is cooked over an open fire, and you need to stir it constantly! Even if you cook it on the stove, do not forget about it.

We mix everything. Pour vinegar over a frying pan into a tablespoon and pour a tablespoon of water on top of it. Mix everything again. Add the remaining starch, a spoonful of soy sauce, and bell pepper. We mix. Add the remaining garlic.

We taste it. If salt is low, add another scoop of soy sauce. If it's too sour, add honey (sugar is possible), if it's too sweet, add a little vinegar. In general, do not strain your receptors, but eat! For example, we ate everything at once, even forgot to take a picture of the dish on a platter!

Bon Appetit!!!

It is customary to relate the dish under the general name "beef in sweet and sour sauce" with East Asian cuisine. Indeed, in China, Taiwan, Korea, meat is often cooked in this way. However, the food is so tasty and unusual that it has long taken root in other countries.

Regardless of the recipe, of which there are many for cooking beef with sweet and sour sauce, the dish is prepared quite simply. It takes as much time as necessary to make the meat soft. Since we are talking about beef, on average it takes about 2 hours to prepare food and stew.

Preparatory stage: general rules

When buying beef, you need to make sure that the meat is of high quality, not too old, and fresh. The color of the fibers should be even, dark red. The texture is dense.

Before cooking, the meat is washed and dried with paper towels. They cleanse from fat, films, tendons. Cut into strips or small blocks across the fibers. This rule is the same for any recipe. To speed up the cooking process, the meat is beaten slightly.

Vegetables (most often onions and bell peppers) are washed and peeled before cooking. Cut into small pieces or large cubes.

Beef is cooked in sweet and sour sauce, regardless of the recipe, according to one algorithm. Meat and vegetables are fried separately over high heat in vegetable oil. Then the ingredients are combined and stewed for a long time on the lowest heat under the lid.

How to cook beef in sweet and sour sauce with adjika

A simple recipe for delicious tender meat in tomato sauce. Ideally combined with fresh vegetable salads, pasta, potatoes, rice.

For 500 g beef fillet(4 servings) you need:

• 1 onion;
• 1 tomato;
• 100 ml tomato juice;
• 10 ml of apple adjika;
• 100 ml boiling water;
• 20 g flour;
• 20 g sugar;
• 30 g butter;
• 10 g salt;
• 1/2 bunch of parsley.

Preparing food - 60 minutes. Stewing - 60 minutes. The nutritional value 100 g (in grams): proteins - 10.25; fats - 10.88; carbohydrates - 3.44. Calorie content - 152.15 kcal.

Recipe:

1. Peeled, lightly beaten meat is cut into strips.
2. Fry quickly over high heat, stirring all the time, over melted butter in a wok.
3. Chop the onion, sprinkle it with the meat. Stir constantly, fry until golden brown.
4. Fresh tomato is cut into cubes. Mixed with meat and onions. They continue to fry the food in the same mode.
5. The flour is dried in a dry hot frying pan. Stir in beef.
6. Tomato juice is diluted with boiled water, poured into a wok. Salt the dish, add sugar. Stir.
7. The fire is reduced to a minimum. Stew under the lid until the meat is cooked.
8. At the very end, adjika and chopped parsley are added to the sauce. The fire is extinguished under the pan.

The dish is insisted for another 15 minutes. Serve hot.

Sweet and sour beef with pineapple recipe

In this version of the dish, the method of double frying of meat is used. Thanks to this, it turns out to be very soft on the inside, and on the outside it is covered with a beautiful crispy crust.

For 400 g of beef tenderloin (2 servings) you need:

• 400 g canned pineapple pieces;
• 1 egg;
• 1 large onion
• 1 carrot;
• 2 bell peppers (red and yellow);
• 4 tbsp. l. corn starch;
• half a pod of hot pepper;
• 3 cloves of garlic;
• a small piece of fresh ginger root;
• vegetable oil.

For the sauce:

• 3 tbsp. l. ketchup;
• 2 tbsp. l. Sahara;
• 1 tsp potato starch;
• 2 tbsp. l. soy sauce;
• 75 ml of water;
• 2 tbsp. l. table vinegar.

Preparing food - 20 minutes. Frying and braising - 40 minutes. Nutritional value of 100 g (in grams): proteins - 6.97; fats - 7.69; carbohydrates - 15.68. Calorie content - 158.54 kcal.

Recipe:

1. The meat is cut into cubes. Mix in a bowl with starch, egg, a pinch of salt. Leave to marinate for 30 minutes.
2. Oil is heated in a wok over high heat. The meat is fried in it until a pleasant golden hue. In the process of frying, the meat in batter is mixed all the time and the stuck together cubes are separated from each other.
3. The fried meat is placed in a bowl.
4. Vegetables (carrots, peppers, onions) are cut coarsely.
5. The syrup is drained from the canned pineapples.
6. Garlic and hot peppers chopped with a knife.
7. In the same oil (warm it up well) beef is fried a second time in batter until a rich golden brown color is obtained. Transferred to a bowl.
8. In a cauldron in new oil I fry vegetables. First, garlic and onions are fried, then carrots, sweet and hot peppers, pineapples, ginger root. Stirring, simmer for 3 minutes.
9. All the ingredients for the sauce are added to the semi-prepared vegetables, except for the starch. It is separately diluted in water and only then poured into a boiling sauce, stirring the contents vigorously.

When the sweet and sour sauce with vegetables and pineapples is almost ready, pieces of fried meat are poured into the cauldron. The fire under the cauldron is turned off. Cover the dish and leave for 10 minutes. Transfer to a flat dish with a slide.

This delicious option beef with gravy belongs to Jewish cuisine. The dish is called esek-flush. An incredibly satisfying and aromatic dish that goes well with any side dish.

For 500 g of beef tenderloin (5 servings) you need:

• 2 large onions;
• 100 g of prunes;
• 2 tbsp. l. honey;
• 40 ml of vegetable oil;
• 1 tbsp. l. tomato paste;
• 0.5 l of water;
• 2 bay leaves;
• 4 carnation buds;
• 150 g of Borodino dried bread;
• salt and black pepper.

The total cooking time is 120 minutes. Nutritional value of 100 g (in grams): proteins - 7.55; fats - 5.78; carbohydrates - 12.45. Calorie content - 132 kcal.

If there is no honey, you can use sugar or homemade jam from dogwood, cherry, plum.

Recipe:

1. The meat is cut into 3x3 cm cubes.
2. The onion is cut into half rings and sautéed in vegetable oil until transparent.
3. Oil is heated in a cauldron. The meat is fried in it until it is brown-golden.
4. Onions are added to the beef.
5. Pour the meat with water so that the liquid barely covers the contents of the cauldron. Close the container with a lid and simmer with a barely noticeable boil until the ball is ready. If the water boils away, you need to top up a little.
6. Black bread is cut into cubes. They add it to the already soft beef with onion.
7. Add honey, tomato paste to the roast. Salt, pepper. If the sauce is too thick, dilute it with a little water. Braising is continued for 20 minutes under the lid.

Beef in sauce is seasoned with spices (cloves, Bay leaf), add prunes. If necessary, add salt and a little sweetened with sugar. The dish is stewed in the same mode for 15 minutes. Serve hot.

Unusually tasty meat with pleasant honey notes on the palate. This sauce has more sweetness than acidity. So the best side dish for him will be unleavened boiled rice.

For 500 g of beef tenderloin (2 servings) you need:

• 1 large onion
• 1 clove of garlic;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. honey;
• 5 tbsp. l. soy sauce;
• 1 lemon (juice);
• 100 ml of water;
• pepper.

The total cooking time is 40 minutes. Nutritional value of 100 g (grams): proteins - 13.19; fats - 14.23; carbohydrates - 19.48. Calorie content - 258.80 kcal.

Recipe:

1. Meat cubes and onion chopped in half rings are fried in vegetable oil for 20 minutes. Stir from time to time.
2. Soy sauce is mixed with honey, tomato paste, garlic passed through a press, and lemon juice.
3. The resulting mixture is poured into a pan over the meat. Pepper a little, mix. The dish is stewed over low heat, covered for 10 minutes.
4. Add water and stew for another 10 minutes.

The dish is served hot. The garnish is generously watered with a thick gravy.

Sweet and sour beef: recipe for a multicooker

Thanks to smart kitchen appliances with minimal effort and little time, it is possible to prepare the most delicious dishes rich in bouquet of aromas. Very convenient and simple!

For 500 g of beef tenderloin (3 servings) you need:

• 1 onion;
• 1 carrot;
• 1 tsp. vinegar, flour, sugar, tomato paste
• vegetable oil;
• salt;
• spices and seasonings to choose from.

The total cooking time is 2 hours and 20 minutes. Nutritional value of 100 g (in grams): proteins - 14; fats - 11.69; carbohydrates - 4.50. Calorie content - 179 kcal.

Recipe:

1. Vegetable oil is heated in a multicooker bowl ("Frying" mode). Diced onion is sautéed in it.
2. Coarsely grated carrots are added to the transparent onion.
3. Vegetables are mixed with tomato paste and flour. Pour pieces of the ball into the multicooker. Stir.
4. The meat with vegetables is poured with water. Transfer the multicooker to the "Quenching" mode. Close the lid.
5. An hour later, salt, season with spices. Add sugar and pour in vinegar. They extinguish in the same mode for another 1 hour.

The end of the program signal indicates that the dish is ready to be served. Delicate meat, along with the sauce, are transferred in portions to plates for any side dish. They are eaten hot.

Video recipe

• Very dark color raw beef indicates that the cow was old. Such meat is very tough and will take more than 3 hours to cook.
• If the base of the sweet and sour beef sauce is soy sauce, you do not need to add salt to the meat.
• To acidify and soften meat, vinegar is added to the sauce - ordinary table, apple, wine, rice. Sour beef stew also infused using fruit juices in the recipe.
• Natural sweeteners provide the sweetness of the beef sauce. It can be sugar (beetroot, cane), maple syrup, molasses, honey, fresh sweet fruits, dried fruits. Additionally, spices, sesame seeds, chopped fresh garlic, ginger (fresh root or ground).

Gulu Zhou, or, - a traditional dish Cantonese cuisine. The history of this dish dates back to the reign of the sixth emperor of the Qing dynasty - Qianlong, who ruled for 59 years, from 1736 - 1795. Now sweet and sour pork can be called the hallmark of Chinese cuisine in America and Europe.
Pieces of pork (shoulder) deep-fried in a cornstarch breading and then fried with vegetables and pineapple in a sweet and sour sauce. Moreover, the most popular was the Cantonese version of the dish, which, due to the appearance of foreign traders in southern China in the 19th century - in Guangzhou and Hong Kong - was tasted by Americans and Europeans. And the next stage of the victorious procession around the world Chinese sweet and sour pork Gulu Zhou came about thanks to a wave of expatriates from China who opened their own restaurants in their new homeland in Chinatown.
The main element of this dish is sweet and sour sauce, or Tiansuan Jiang (Chinese 甜酸 酱, pinyin Tiansuan Jiang). They say that it was invented especially for Gulu Zhou much later than the appearance of the dish itself. In addition to sweet and sour sauce, consisting of brown sugar, rice vinegar, tomato paste (ketchup), soy sauce is also added to Gulu Zhou, a little Worcester sauce (this addition was already added to the recipe by Hong Kong chefs at the end of the 19th century) and pineapple or orange juice.
The sweet and sour Cantonese sauce tasted so much that they continue to cook a lot with it. delicious dishes, many of which have become banquet - Sweet and sour pork ribs (v traditional version sauce - without ketchup), Meatballs in sweet and sour sauce , Shrimp and lychee in sweet and sour sauce , Pieces of fish in sweet and sour sauce , Carp-Squirrel, Fish-Chrysanthemum, Tofu in sweet and sour sauce , Sweet and sour chicken , Eggplant in sweet and sour sauce , Daikon Meatballs in Sweet and Sour Sauce, Seafood with Noodles in Sweet and Sour Sauce, etc. Gulu Zhou is served with boiled or fried rice... The dish is of medium complexity, but it is quite suitable for cooking at home. So, the pride of Cantonese cuisine is Pork in sweet and sour sauce.

INGREDIENTS (for 2 servings):
pork (lean) - 250 g,
green paprika - ½ pc. (medium size),
red chili - 2 pods,
onion- 1 PC. (medium onion),
garlic - 3 cloves,
pineapple (canned) - 100 g,
corn starch - 4 tbsp. l.,
Shaoxing wine- 1 tbsp. l.,
light soy sauce - 1 tbsp. l.,
Pineapple juice- 2 tbsp. l.,
corn starch aqueous solution: 2 tbsp. water + 1 tsp. corn starch ,
frying oil (any refined, temperature-resistant) - 100 ml,
sweet and sour sauce - 150 ml *.

*If you do not have a ready-made sweet and sour sauce on hand, you can easily make it yourself by mixing sugar, ketchup and white rice vinegar until the sugar dissolves.
ketchup - 4 tbsp. l.,
white rice vinegar - 4 tbsp. l.,
white sugar - 4 tbsp. l.

Rinse the meat and cut it into cubes (across the fibers) with sides of 2 cm by 2 cm. It is better to freeze the meat before that to make it easier to cut.

Place the meat in a container of a suitable size, adding Shaoxing wine and cornstarch water solution. Stir the contents of the container and put in the refrigerator to marinate for 10 - 15 minutes.

Prepare vegetables - wash paprika and chili peppers, peel chili from seeds and partitions, peel onion and garlic.
Cut the paprika and chili into strips, pass the garlic through a garlic press, and cut the onion lengthwise into four parts and then disassemble the quarters into layers.

Dip the marinated pork pieces in cornstarch. Starch adheres well to wet pieces. It is very convenient to do this with chopsticks. And fast, and hands are clean.

Heat the peanut or rapeseed oil in a wok, fry the pork pieces in batches until golden brown... Fold the fried pieces on a paper towel to absorb excess oil.

Heat in a clean wok a little peanut butter, quickly fry the garlic and onions in it until the aroma appears. Add sweet and sour sauce and soy sauce, pieces of paprika and chili, stir in the wok and fry a little over medium heat, 1 - 2 minutes.

Cut the pineapples into pieces in proportion to the paprika and chili. Add the fried pork and pineapple to the wok, stir again so that the sweet and sour sauce evenly covers the ingredients of the dish. Let the pork and pineapple pieces warm up. If the sauce is too thick, you can add some pineapple syrup from a canned pineapple can. The ingredients should be completely covered with sweet and sour sauce - if the sauce is not enough, then you need to add more.

To lay out ready meal onto a serving plate and serve hot. Boiled rice is served with pork in sweet and sour sauce.