How do you make Jamaican sweet and sour pork?

DIRECTIONS

1. In a large saucepan, heat the oil.
2. Add the cup of pineapple and its juice and the vinegar.
3. Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water.
4. Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes.

Why is it called sweet and sour pork?

The dish originated from a traditional Jiangsu called Pork in sugar and vinegar sauce which shares nearly the same ingredients and cooking process. It was in the 18th century when this dish was created by the family chefs of the Long Family from the Shunde county, where it was used to test their skills.

How do you make sweet and sour sauce for pork?

In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken.

Can I freeze sweet and sour pork?

Properly stored, leftover sweet and sour pork will last for 3 to 4 days in the refrigerator. To further extend the shelf life of leftover sweet and sour pork, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.

Who invented sweet pork?

It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs.

What cuisine is sweet and sour pork?

Chinese
A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce.

Does baking soda tenderize pork?

Here’s a trick for tenderizing meat that you may never have heard before: Use baking soda to tenderize meat. This may sound weird, but stay with us. As Cook’s Illustrated explains, baking soda alkalizes the meat’s surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked.

What does baking soda do to meat?

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked.

What goes with sweet and sour pork?

This sweet and sour pork recipe is a perfect 30 minute recipe. Made with pineapple and lots of fresh veggies, serve it over rice or noodles for a delicious family meal.

Can I eat sweet and sour pork the next day?

Properly stored, leftover sweet and sour pork will last for 3 to 4 days in the refrigerator.