Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Lauren from From Gate to Plate is our host this month and chose Pork.
Posting day is always the first Wednesday of the month. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .
Make sure the oil is nice and hot before adding the pork, about 350 degrees F. I found it best to add the pork pieces one at a time, as quickly as possible, to keep them from sticking together. Be sure not to overcrowd the pan. I added the pork in three batches total.
I cut the pork into 1 inch pieces. Don’t cut them much larger or the meat won’t have a chance to cook through before the batter turns golden.
Use a good quality ketchup if available. Some of the more popular ketchup brands have a higher sugar content. Taste the sauce and, if desired, add more sweet/sour to your taste. Some of the sweetness will come from the pineapple chunks.
I reserved a couple of skins as I cut up the pineapple to squeeze to get enough juice for the sauce.
Some recipes also add pieces of onion/red onion, bell pepper, and/or carrots.
Check out what everyone else made!
BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
Chili Verde Pork Posole by Culinary Adventures with Camilla
Freezer-friendly Spicy Pork Burrito by Brunch with Joy
Healthy Sausage and Rice by Fearlessly Creative Mammas
Italian Sausage No Crust Quiche by Cookin’ and Craftin’
Jamie Olivier’s Pork Roast with Crackling by G’Gina’s Kitchenette
Mojo Shredded Pork with Black Beans and Rice by Our Good Life
Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
Pork and Apple Pie by A Day in the Life on the Farm
Pork Chops with Spiced Apples by Sew You Think You Can Cook
Pork Meatball Mini Subs by The Freshman Cook
Pork Schnitzel by Making Miracles
Spicy Sticky Pork Ribs by Food Lust People Love
Sweet and Sour Pork by Tara’s Multicultural Table
Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline’s Cooking
Thanks for joining us this month and hope you come back to see what we’re celebrating next month! ;
Gulou Yuk (Cantonese Sweet and Sour Pork)
Adapted from Appetite for China
2 large eggs
1/4 cup cornstarch
1/4 cup all purpose flour
1 pound boneless pork loin, cut into 1 inch pieces
2 cups peanut or vegetable oil for frying
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 cup fresh pineapple chunks
3 tablespoons water
2 tablespoons ketchup
2 tablespoons fresh pineapple juice
1 1/2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons granulated sugar
In a medium bowl, beat together eggs, cornstarch, and flour until smooth.
Add the pork pieces to the prepared batter, folding lightly to coat. If the batter is too thick to coat thoroughly, mix in a tablespoon or two of water. Allow to sit for 10 minutes.
While the pork is sitting, pour the 2 cups oil into a wok, enough to be a couple of inches deep, and place over medium heat.
Once the oil has reached 350 degrees F, add the coated pork pieces in batches, being careful not to overcrowd. Cook, turning once or twice, until golden on all sides and cooked through, 4-5 minutes.
Use a slotten spoon or strainer to remove the pork to a towel lined plate. Repeat with remaining pieces.
While the pork is frying, prepare the sauce. In a small bowl, whisk together water, ketchup, pineapple juice, vinegar, worcestershire sauce, soy sauce, and sugar until well combined.
Once all the pork has been fried, carefully transfer the oil to a heat proof container to cool. Wipe the pan clean and drizzle 1 tablespoon of the oil back in the pan over medium high heat. Add the garlic and ginger and fry until just fragrant, 15-30 seconds. Mix in pineapple and sauce. Cook, stirring often, until the pineapple becomes tender, 2-3 minutes. Add the pork, tossing to coat, and cook until heated through.
Serve hot with steamed rice.