I Tried Authentic Chinese Sweet and Sour Pork For The First Time
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Date: 2019-05-29
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Comments and reviews: 9
Budiarto Y.N
well im ended with a very strong aroma of soy sauce from the marinated pork which im sure most of people wont be happy with it, u cant eat it alot it, ll covering all of your pallet if u eat it without the sauce, so i guess its better 1 tbsp of it, the amount of white pepper is excelent, chinese white wine is a must, use just a thumb size of ginger, its not overpowering, minced it, dont grated it otherwise itll the thing ull be smelling on the pork. , the sauce, i ended up sticking like a bottled jam, so after fried the garlic, set it aside first, add tomato and other seasoning, 1/2 cup of water, then add the garlic& oil little by little, taste it, dont use 2 tbsp of salt, 1 is enough, otherwise ull get overpowered sauce, because of the tomato sauce its self has a strong taste alrd, ive tried to cook twice, first with the original recipe, 2nd with lil bit change. make sure u control the heat well, high heat but keep it still, itll take around 2-3 mins to get into golden brown, not light brown, but light brown its better, more crunchier, but make sure to check your first attempt, i find mine didnt cook well inside when its light brown, so i decide golden brown.
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well im ended with a very strong aroma of soy sauce from the marinated pork which im sure most of people wont be happy with it, u cant eat it alot it, ll covering all of your pallet if u eat it without the sauce, so i guess its better 1 tbsp of it, the amount of white pepper is excelent, chinese white wine is a must, use just a thumb size of ginger, its not overpowering, minced it, dont grated it otherwise itll the thing ull be smelling on the pork. , the sauce, i ended up sticking like a bottled jam, so after fried the garlic, set it aside first, add tomato and other seasoning, 1/2 cup of water, then add the garlic& oil little by little, taste it, dont use 2 tbsp of salt, 1 is enough, otherwise ull get overpowered sauce, because of the tomato sauce its self has a strong taste alrd, ive tried to cook twice, first with the original recipe, 2nd with lil bit change. make sure u control the heat well, high heat but keep it still, itll take around 2-3 mins to get into golden brown, not light brown, but light brown its better, more crunchier, but make sure to check your first attempt, i find mine didnt cook well inside when its light brown, so i decide golden brown.
reply
Duy Linh Chu Ha
Chinese cuisine is the best evidence of Sinicization. Despite having similar or same culture, Chinese cuisine really shouldnt be called Chinese and should be known by their regional names because calling them Chinese cuisine is as blanketing as saying: Western food. The North South and East West division in Chinese food is distinct with regions eat vastly different food from moorish lambs skewer, warming chicken soup to the love of seafood among the southerly regions. Chinese migrants were afraid of driving their customers away with difficult to remember regional name, making all Chinese cuisine being group together.
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Chinese cuisine is the best evidence of Sinicization. Despite having similar or same culture, Chinese cuisine really shouldnt be called Chinese and should be known by their regional names because calling them Chinese cuisine is as blanketing as saying: Western food. The North South and East West division in Chinese food is distinct with regions eat vastly different food from moorish lambs skewer, warming chicken soup to the love of seafood among the southerly regions. Chinese migrants were afraid of driving their customers away with difficult to remember regional name, making all Chinese cuisine being group together.
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ChefMK
well technically there 2 versions. In Cantonese there are 2 different names/versions I know of. one is the sweet n sour pork thats in cubes, pineapple, peppers, onions most people know and then theres the other one that usually has a fairly thin bone with a dark red sauce(maybe its called peking spareribs, but translated from Cantonese is sugar vinegar spareribs, and its very rare or hard to find a place that makes a good one nowadays).
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well technically there 2 versions. In Cantonese there are 2 different names/versions I know of. one is the sweet n sour pork thats in cubes, pineapple, peppers, onions most people know and then theres the other one that usually has a fairly thin bone with a dark red sauce(maybe its called peking spareribs, but translated from Cantonese is sugar vinegar spareribs, and its very rare or hard to find a place that makes a good one nowadays).
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Mireya Monjaras
Im Mex-American. Not putting Tasty down at all, I love your channel guys But for Chinese recipes I visit: Seonkyoung Longest: Asian at Home. From her Ive learned how to make delicious: beef n broccoli, General Tso, chicken fried rice, plus egg rolls The orange chicken recipe is like this one which really impressed me when Alvin said it was just like his grandpa made So I WILL make this one.
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Im Mex-American. Not putting Tasty down at all, I love your channel guys But for Chinese recipes I visit: Seonkyoung Longest: Asian at Home. From her Ive learned how to make delicious: beef n broccoli, General Tso, chicken fried rice, plus egg rolls The orange chicken recipe is like this one which really impressed me when Alvin said it was just like his grandpa made So I WILL make this one.
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E.S. Chiu
Reason that the so-called US-style sweet & sour pork is so different from authentic chinese counterpart is that the US-style one is much closely related to the Canton style Sweet & Sour Pork, which the Authentic Chinese counterpart in this episode is Sichuan style instead. If you compare the US-style sweet & sour pork with the Canton version, you will see more similarities.
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Reason that the so-called US-style sweet & sour pork is so different from authentic chinese counterpart is that the US-style one is much closely related to the Canton style Sweet & Sour Pork, which the Authentic Chinese counterpart in this episode is Sichuan style instead. If you compare the US-style sweet & sour pork with the Canton version, you will see more similarities.
reply
Keri Thibeau
Brenda is one of my favs on this channel. I just started watching Tasty videos and I have never enjoyed the realness of the people on a channel ever. I LOVE how everyone gets along and gives each other a hard time, but what I love the most is that everyone brings their own culture into the channel. I love the differences and variety and humor everyone brings. :)
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Brenda is one of my favs on this channel. I just started watching Tasty videos and I have never enjoyed the realness of the people on a channel ever. I LOVE how everyone gets along and gives each other a hard time, but what I love the most is that everyone brings their own culture into the channel. I love the differences and variety and humor everyone brings. :)
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Tony Diaz
Im not around here very often, so I dont know who this channel is associated with, but as soon as she said Buzzfeed, all this channel collapsed before my eyes. SMH. Buzzfeed is the crappiest, shittiest network or whatever you call it, on the internet, kinda like the American of version of Badabun. jajajajaja Only Mexicans will understand.
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Im not around here very often, so I dont know who this channel is associated with, but as soon as she said Buzzfeed, all this channel collapsed before my eyes. SMH. Buzzfeed is the crappiest, shittiest network or whatever you call it, on the internet, kinda like the American of version of Badabun. jajajajaja Only Mexicans will understand.
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coreas1126
When she said eating food from your culture can make you relive a page from your life I felt that. Its so true and I looooove Sichuan cuisine and working with Chinese colleagues helped light a fire under me to get to China. Also if anyone is in NY go to Cafe China and get the braised spicy fish and tofu Youre welcome. :)
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When she said eating food from your culture can make you relive a page from your life I felt that. Its so true and I looooove Sichuan cuisine and working with Chinese colleagues helped light a fire under me to get to China. Also if anyone is in NY go to Cafe China and get the braised spicy fish and tofu Youre welcome. :)
reply
Gerald Chan
Quite very sure the only authentic part is that this is Sichuan cuisine. Any Chinese style sweet & sour pork is defined by having equal parts sweetness & sourness while ensuring the meat is tender under a crispy exterior. It really does not matter what ingredients you use or the shape and it does not have a set formula.
reply
Quite very sure the only authentic part is that this is Sichuan cuisine. Any Chinese style sweet & sour pork is defined by having equal parts sweetness & sourness while ensuring the meat is tender under a crispy exterior. It really does not matter what ingredients you use or the shape and it does not have a set formula.
reply
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