Chinese meat in sweet and sour sauce

Chinese meat in sweet and sour sauce

Asian cuisine has a specific taste. One they seem unusual, others prefer it to them. Chinese meat in sweet and sour sauce is one of the most typical dishes of these cuisines, but almost everyone likes them, even those who like the European table. Under this name a number of snacks are combined, differing in appearance and composition, but having a similar flavor range. It has different shades depending on the selected recipe. Meat in Chinese in sweet and sour pouring can be very different, everyone will find an option for the soul.

Cooking Features

The technology of cooking meat in Chinese in a sweet and sour sauce has several characteristic features.

  • Most often pork is used for this dish, but it is quite acceptable to replace it with veal or fowl. Old beef is not suitable for this purpose, lamb is also not suitable.
  • From meat of a young animal the dish turns out more gentle and soft.
  • Fresh and chilled meat is preferable to frozen meat, since during freezing and subsequent thawing this product may lose its juiciness. To prevent this from happening, defrost the meat in the refrigerator, avoiding a sharp temperature drop.
  • Products for meat in Chinese style in a sweet and sour sauce are usually cut into strips.
  • Before cooking, prepare meat, keeping some time in the marinade. It will be gentler and juicier if you marinate it for a couple. This is especially important for middle-aged pork and veal.
  • The basis of the sweet-and-sour sauce is often served by soy sauce. Rice, apple, wine vinegar or fruit juice give it sour. Sweet notes are due to the inclusion of sugar, honey, fruits. Frequent supplement are garlic, ginger, sesame. From vegetables most often use onions, sweet pepper.
  • At the first stage of cooking, meat and other ingredients are fried in vegetable oil over high heat. Fry the meat and vegetables separately, only then connect. Finish cooking the dish by stewing under a lid at low temperature.

Rice is the best garnish for Chinese meat in a sweet and sour sauce. The dish can be served without a side dish as an independent snack.

Chinese meat in sweet and sour sauce with tomato paste and onions


  • pork pulp - 0, 4 kg;
  • onions - 150 g;
  • garlic - 3 cloves;
  • grated ginger - 5 g;
  • tomato paste - 20 ml;
  • honey - 20 ml;
  • soy sauce - 30 ml;
  • vegetable oil - 30 ml;
  • lemon juice - 30 ml;
  • water - 0, 2 l;
  • sesame seeds - to taste.

Preparation Method:

  • Pork wash, dry, cut into large strips.
  • Mix 50 ml spoon of soy sauce with water.
  • Immerse the meat in this mixture and leave for half an hour.
  • Peel and cut the onion into thin half-rings.
  • Mix the remaining soy sauce with tomato paste, grated ginger, melted honey and lemon juice. Add 150 ml of water, mix well.
  • Fry the sesame seeds lightly in a dry skillet.
  • Remove them from the pan, pour oil on it.
  • Cut the garlic cloves in half and fry in oil for 5 minutes.
  • Remove the garlic, put the pork in the pan. Its pieces should be separated from each other at some distance, so it will have to be fried in batches.
  • When the meat is browned on all sides, remove the next batch of pork from the pan.
  • When all the meat is fried, throw onions into the pan and fry it until golden brown.
  • Return the meat to the pan, fill it with prepared sweet and sour sauce.
  • Simmer on low heat, covered, for 15 minutes.

Sprinkle with sesame seeds when serving.

This recipe of meat in Chinese style in a sweet and sour sauce is one of the simplest, it does not need many ingredients, the technology is not very complex. Even an inexperienced hostess can cook such a dish for the family table.

Chinese meat in sweet and sour sauce with carrots and bell peppers


  • meat (pulp) - 0, 3 kg;
  • carrots - 0, 2 kg;
  • sweet pepper - 0, 25 kg;
  • soy sauce - 40 ml;
  • garlic - 4 cloves;
  • honey - 20 ml;
  • grated ginger - 10 g;
  • vegetable oil - 30-50 ml (depending on the fat content of the meat);
  • balsamic vinegar - 20 ml;
  • tomato - 150 g;
  • water - 0, 22 l;
  • starch - 40 g.

Preparation Method:

  • Prepare the meat by washing it out, drying it with a napkin and cutting it into small pieces.
  • Mix a tablespoon of soy sauce with three tablespoons of purified water, dissolve starch in this mixture.
  • Dip the pieces of meat into the resulting marinade and leave for half an hour.
  • Pepper wash, remove seeds from it by cutting the stem. Cut the pepper pulp into strips or quarter rings.
  • Peel the carrots. Grind grated for cooking Korean salads. In the absence of this device, carrots can be cut into thin strips with a knife or vegetable peeler.
  • Tomato boil, peel. After that, the vegetable should be chopped, cut into small pieces or smashed in a blender. The last option is preferred.
  • Peel and rub the ginger root.
  • Melt the honey until a liquid consistency is obtained.
  • Mix tomato puree or pieces of tomato with the remaining soy sauce, vinegar, grated ginger, melted honey and water in the amount of 150-160 ml.
  • Cut the garlic cloves into several large pieces.
  • Fry them for 5 minutes in vegetable oil, then remove the garlic.
  • Over high heat, fry the meat so that it is covered with an appetizing crust.
  • Put the meat on a plate, reduce the heat.
  • Put carrots in butter and fry it, stirring for 5 minutes.
  • Add pepper, continue cooking the same amount.
  • Return the meat to the pan, mix with vegetables.
  • Pour sweet-sour sauce and stew for 10 minutes.

The composition of the dish includes a large number of vegetables, which allows you to serve it without a side dish.

Chinese meat in sweet and sour sauce with pineapples


  • meat - 0, 7 kg;
  • canned pineapple - 0, 3 kg;
  • onions - 150 g;
  • starch - 20 g;
  • wheat flour - 20 g;
  • tomato paste - 60 ml;
  • apple cider vinegar (6%) - 20 ml;
  • soy sauce - 40 ml:
  • water - 40 ml;
  • vegetable oil - how much will leave.

Preparation Method:

  • Meat, having washed and dried, cut into strips.
  • Mix the flour and starch, roll the meat into them.
  • Dilute soy sauce with water, add meat and leave for 20-40 minutes.
  • Open a jar of pineapples, pour the syrup out of it into a bowl, cut the fruit itself into small cubes.
  • Remove the husks from the bulb. Cut the vegetable into small cubes.
  • Add tomato paste and apple cider vinegar to canned pineapple syrup, mix well to make a homogeneous composition.
  • In vegetable oil, fry the meat until browned, remove it from the heat.
  • Add some butter if necessary, fry the pineapples in it for 2-3 minutes, remove them from the pan.
  • In the same oil, fry the onions to transparency.
  • Put the meat and pineapples in the pan, cover with the prepared sauce.
  • Cook for 10-15 minutes on low heat under the lid.

Many people like this type of meat in Chinese. Mostly the recipe is suitable for pork and poultry; veal is cooked less often.

Chinese meat in sweet and sour sauce with oranges


  • meat (best of all pork) - 0.5 kg;
  • brown sugar - 20 g;
  • orange - 0, 2 kg;
  • tomato paste - 20 ml;
  • soy sauce - 30 ml;
  • flour - 10 g;
  • rice or apple vinegar (6 percent) - 30 ml;
  • ginger powder - 5 g;
  • vegetable oil - how much will leave.

Preparation Method:

  • Slice the meat as if it were a small chop. Repel.
  • Fry until golden brown.
  • Wrap in foil and bake for 30 minutes in an oven preheated to 180 degrees.
  • Put the meat in a saucepan.
  • From the orange squeeze the juice.
  • Mix it with the rest of the ingredients, bring to a boil.
  • Pour the meat, warm it up for 5 minutes.

This dish will appeal not only to lovers of Chinese cuisine, but also adherents of European traditions. It has a pleasant taste and seductive aroma.

Many people like Chinese meat in sweet and sour sauce. You can cook it with fruits or vegetables. Even an inexperienced cook can master the cooking technology.

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