Step 1. Take the pork neck.

Take the pork neck, rinse it under cold water and dry it with a clean towel. The meat should be cut across the grain into 1.5 cm slices. If you are not sure that the meat is soft enough, you can beat it with a special kitchen hammer, after placing cling film or a packaging bag on top. If you don’t have a hammer, you can beat it with the flat side of a knife. But for a fresh neck this is not required. ______________________________________________________________________________

Step 2. Cut the pork into cubes.

Each piece must be cut into cubes, the thickness of which should be 1.5 cm. Prepare the marinade sauce. To do this, you need to mix the ingredients: soy sauce, starch, ginger, a little sugar. If you have sweet soy sauce, then you do not need to add granulated sugar. ______________________________________________________________________________

Step 3. Fry the vegetables.

Wash the sweet pepper, remove the core and cut into long pieces. Pour a little sunflower oil into a hot frying pan, add peppers and mini carrots. Instead of mini carrots, you can use regular carrots. Wash and cut it into cubes about 3-4cm long. You need to fry the vegetables over high heat, stirring occasionally for no more than 3-5 minutes. ______________________________________________________________________________

Step 4. Add pineapple.

Add pieces of canned pineapple to the prepared vegetables. Mix everything and remove from heat. ______________________________________________________________________________

Step 5. Fry the meat.

Fry the pork, like the vegetables, over high heat with the sauce for 10 minutes, until golden brown. ______________________________________________________________________________

Step 6. Mix all ingredients.

After the pork is cooked, the previously prepared vegetables are added to it. Mix everything thoroughly and warm it up a little. That's all, our dish is ready! It is impossible to say 100% that this is a Chinese dish. But a touch of Chinese tradition is present here - all ingredients are cooked over high heat and in a short time. I advise everyone to try this wonderful dish, this unusual combination of meat and pineapples. Bon appetit! ______________________________________________________________________________

It is best to use a WOK (a large frying pan with convex walls and a bottom) instead of a frying pan. Then the taste of the dish will be more rich.

Please note that we do not add salt or other spices.

Chinese-style pork is perfect for those who are watching their figure.

Chinese pork in soy sauce can be prepared at home in a simple frying pan. How to do it? A step-by-step recipe will help you, there are also photos for clarity.
Recipe contents:

There are many options for preparing meat in Chinese. But still the main ingredient is soy sauce or teriyaki. And then it all depends on your imagination - you can add mushrooms, ginger, tomatoes, and various spices. There are also many recipes where meat needs to be marinated in soy sauce for a long time. Our recipe does not require long marinating. We will prepare the meat in the traditional Chinese way - by frying the meat in soy sauce and oil. This method is called stir-fry.

The recipe does not include sugar, but if you are used to the sweetish taste of meat with soy sauce, we advise you to add 1 tbsp. l. spoon.

Any part of pork is suitable for the dish, but if you have a choice, take the neck or loin.

• Calorie content per 100 g - 303 kcal.
• Number of servings - for 4 people
• Cooking time - 35 minutes

Ingredients:

• Pork - 400 g
• Soy sauce - 100 ml
• Onion - 1 pc.
• Sesame - 1 tbsp. l.
• Ground black pepper - 0.5 tsp.
• Ground paprika - 0.5 tsp.
• Garlic - 1 head
• Vegetable oil - 3 tbsp. l.

Step-by-step preparation of Chinese pork in soy sauce

Lightly beat the meat for cooking, cut it into chops and put it in the freezer for 15 minutes. Then we take it out and cut it into long pieces without any problems. Heat vegetable oil in a frying pan and add meat. Fry it for 3 minutes on maximum heat. Stir it all the time. Once the meat is grasped on all sides, add the onion.

Reduce the heat and simmer the onion and meat for 15 minutes. Add spices and sesame seeds.

Pour soy sauce into the pan and add garlic. Mix.

Now comes the interesting part. Fry the meat over medium heat, but it must be stirred frequently to prevent it from burning. Especially in the last minutes. After 10 minutes (maybe a little more), the soy sauce will begin to evaporate. The meat and onions will turn a caramel color. We taste the meat for doneness.

Serve the finished meat with Chinese cabbage salad. Citrus fruits perfectly complement the taste. Bon appetit.

See also video recipes:

1) Chinese meat in soy sauce

Calories: Not specified
Cooking time: Not indicated

A special feature of Chinese cuisine is the quick frying of vegetables, fish, chicken or meat over high heat. Chinese pork with vegetables in soy sauce, a recipe with a photo of which we offer, turns out fried, but not too dry. Almost always, the meat is pre-marinated with the addition of soy sauce or rice vinegar, lime or lemon juice, pepper, ginger, garlic or other seasonings. Another feature is that all ingredients are cut into thin strips so that vegetables and meat are fried evenly and quickly.

Ingredients:
- pork – 400 gr;
- large carrots – 1 piece;
- frozen green beans – 150-200 g;
- onions – 2 heads;
- ginger (root) – 3-5 cm;
- sugar – 1-2 pinches;
- garlic – 3 cloves;
- black pepper, hot red pepper – 1/3 tsp each;
- soy sauce – 2 tbsp. l;
- vegetable oil – 3-4 tbsp. l;
- salt - to taste;
- starch – 1 tbsp. l;
- rice or other side dish, fresh herbs - for serving.

How to cook with photos step by step

If possible, the meat should be slightly frozen - then it will be easier to cut it into thin strips of the same thickness. You can also use young veal, chicken or turkey fillet.




Peel the ginger, then grate it on the finest grater and mix it with pieces of meat.




Using the same fine grater, grate the garlic and add it to the meat with ginger.






To make Chinese pork aromatic and spicy, season it with ground black pepper and hot pepper (red or chili pepper).




Add soy sauce to the meat. If the sauce is not salty enough, add some salt to the meat to taste. Mix everything first with a spoon, then rub the marinade into the pieces of meat with your hands. Cover the dish with meat with a lid or cover it with cling film and put it in the refrigerator for at least 1 hour.




Before frying Chinese pork, according to the recipe, mix it with starch. When frying, the starch will give a uniform golden brown crust.






Peel the carrots and chop into thin strips. Take the beans out of the freezer and pour boiling water for 1-2 minutes. Drain the water, rinse the beans with cool water and place in a colander.




Peel the onion and cut it in half. Then we cut each half into feathers along the length of the onion. The slices should not be very thin, the thickness of the slices is approximately 0.5 cm.




Heat the oil in a frying pan. First add the carrots and fry lightly. Add onion, heat until onion is soft. Place the beans in the frying pan and heat for another 3-5 minutes. Salt everything to taste, you can add a little pepper. Do not fry vegetables or mix them together.




Transfer the vegetables to a heated plate. In the same oil, fry the meat over high heat, browning the pieces on all sides.






We complement the pork with vegetables in Chinese style with a side dish of boiled rice or

What can I tell you? None of my “ah!” and "oh!" will not convey the aroma that is in the house when I cookChinese pork in sweet and sour sauce. The hearty smell of pork mixes with a sweet note of ginger and is enveloped in a tomato symphony... In general, this is not meat, this is a crime - it is impossible to stop, impossible to tear yourself away, impossible to stop overeating. Still, it goes together very well. pork and sweet and sour sauce.

The basis for this dish is obviously pork fillet. Let's take a good piece, weighing about 600-700g. Let the meat sit a little to make it easier to cut. Cut the pork into cubes about 1.5 cm in size. And let the pieces of pork finally thaw, defrost naturally, at room temperature.

Also, to cook pork in Chinese we will need:

- Soy sauce;

- Ground ginger;

- Starch;

- Ground black pepper;

- Salt;

— Tomato paste or good quality ketchup;

- Onion.

If available, you can add fresh bell peppers, fresh cherry tomatoes, fresh cucumbers, and canned pineapple to this recipe. Today I will limit myself to onions only...

Pour 60-70 ml of soy sauce into the meat. It is better to take original Korean soy sauce. And give preference to classic sauces, without adding any garlic, mushrooms, etc.

Let the meat sit in the soy sauce for 20-25 minutes, stirring every 5 minutes so that the sauce penetrates the fibers of the meat. If the sauce is not very salty, you can literally add one small pinch of salt.

When the meat is marinated in soy sauce, add 4 tablespoons, without a slide, of potato or corn starch.

And actively mix the pieces of meat. One of the most important secrets of this recipe lies in starch. He grabs the remaining sauce that has not yet been absorbed into the pork. And also, starch forms a thin enveloping film around each piece of meat. This is somewhat reminiscent of the batter principle.

Place a large deep frying pan on the stove. Pour refined sunflower oil into it. You need a lot of oil, a layer at least 1cm deep. Heat the oil in a frying pan.

Let's prepare a plate where we will place the fried pieces of pork. Cover the plate with napkins so that they absorb excess oil that will drain from the pieces of fried pork.

When the oil is hot, add the pieces of pork. We don’t dump everything out, but rather put the pieces in one at a time so that they don’t come into contact during frying.

Keep it on one side until it turns golden and turn it over.

When the meat is fried on both sides, take out the finished pieces.

Place them on a plate with a napkin. And put the next batch of meat into the frying pan to fry.

So we overcook all the prepared pork.

While frying the meat, prepare the onions. Peel a couple of medium onions.

Cut them into medium sized cubes.

Pour off most of the oil from the pan. Perhaps we will need it for some other dish that requires deep-frying in a large amount of fat. Leave just a little oil in the pan to fry the onions.

Fry the chopped onion until light golden.

While the onions are fried, let's prepare the sweet and sour sauce, without which many Chinese dishes are unthinkable, and, in particular, our Chinese pork today.

Place 2-3 tablespoons of tomato paste or ketchup in a bowl. Add two tablespoons of granulated sugar. Add some ground black pepper and two teaspoons of ground ginger.

If we use ketchup, we don’t add salt. If it's pasta, add a little salt. Add some warm water to the bowl. Stir until the sugar dissolves and a homogeneous consistency is achieved.

Place the fried meat on the fried onion and pour in the sweet and sour sauce. If it turns out a bit thick, then add another half glass of water to simmer the dish.

Simmer for 10-15 minutes on very low heat. Some of the water evaporates. Starch takes up some more of the liquid. And you get delicious pieces of pork, which are enveloped in a fairly thick sweet and sour sauce. And minimal gravy, essentially.

Boil a crumbly rice side dish, or prepare Chinese noodles. And we serve our Chinese pork in sweet and sour sauce with them.

Very cool dish! No worse than in a Chinese restaurant.

Chinese cuisine is popular among residents of many countries. Dishes are distinguished by a combination of different tastes, often combining sweet, sour, salty and spicy notes in one plate. All this allows you to get an original result.

By changing the composition of ingredients, you can get completely different versions of one dish.

Chinese pork and vegetables recipe

This dish is quick and easy to prepare. The recipe is attractive because you can change the set of products, for example, experimenting with spices. The amount of ingredients is calculated for 3 servings.

Ingredients:

• 450 g pork;
• carrots;
• onion;
• half a green and red sweet pepper;
• eggplant;
• 3 cloves of garlic;
• 2.5 tbsp. spoons of soy sauce;
• 1 tbsp. a spoonful of granulated sugar and starch;
• 0.5-1 tbsp. water;
• 0.5 tbsp. spoons of paprika;
• sesame;
• green onions.

Cooking method:

Recipe for Chinese noodles with pork and vegetables

Let's consider a version of a dish in which noodles are used right away, which means there is no need to serve any additional side dish. An original dish deserves to be on your table.

Ingredients:

• Half a pack of wheat udon noodles;
• 200 g lean pork;
• carrots;
• Bell pepper;
• 100 ml water;
• 50 ml soy sauce;
• 2 teaspoons potato starch;
• a little bit of cheese;
• vegetable oil.

Cooking method:

1. Wash the meat and cut into cubes.
2. Boil the noodles, drain in a colander and rinse under running water.
3. The noodles should not be overcooked, so follow the instructions on the package. Wash the vegetables, peel and cut into thin strips.
4. Heat the oil in a frying pan and fry the meat until cooked, then add the vegetables and continue cooking over medium heat.
5. At this time, make a sauce by combining soy sauce and starch. Mix everything well and leave for 5 minutes.
6. Once the time is up, add the mixture to the pan and when it starts to boil, add the prepared noodles.
7. Mix everything well and cook over medium heat for a couple of minutes.
8. Serve with grated cheese.

Recipe for Chinese pork in a frying pan with vegetables and pineapple

We suggest preparing an original dish, which, thanks to the use of pineapples, becomes slightly sweet. The variety of flavor notes will please even the most discerning gourmets.

Ingredients:

• 0.5 kg lean pork;
• 2 sweet peppers of different colors;
• 100 g fresh or canned pineapple;
• carrots;
• egg;
• 1 tbsp. a spoonful of starch;
• a clove of garlic;
• 2 cm ginger root;
• vegetable oil;
• soy vinegar.

To make the meat tasty and tender, we suggest preparing a marinade.

Ingredients for marinade:

• 3 tbsp. spoons of soy sauce;
• 2 tbsp. spoons of rice vinegar;
• 0.5 teaspoons of granulated sugar;
• 1 teaspoon salt.

Cooking method:

Pork with vegetables in Chinese style with mushrooms

You can supplement the dish with mushrooms; if you don’t have shiitake, then available champignons will do. It is best served with boiled rice, although it can be eaten separately.

Ingredients :

• 250 g tenderloin;
• soy sauce;
• 125 g champignons;
• Bell pepper;
• eggplant;
• bulb;
• carrot;
• 3 cloves of garlic;
• vegetable oil.

Cooking method:

Pork with vegetables in Chinese style with beans

Considering the presence of legumes, the dish turns out to be satisfying, and it is not necessary to use an additional side dish, but if desired, you can serve rice or noodles.

Ingredients:

• 35 g sesame seeds;
• 0.5 kg minced pork;
• 4 tbsp. spoons of breadcrumbs;
• egg;
• 280 g carrots;
• a clove of garlic;
• 2 tbsp. spoons of butter;
• 250 g bell pepper;
• 185 g sprouted golden beans;
• 3.5 tbsp. spoons of soy sauce;
• 4 tbsp. spoons of ketchup;
• 1 tbsp. meat broth;
• 3 teaspoons starch.

Cooking method:

Any recipe from this publication will allow you to prepare an original and very tasty dish that both adults and children will enjoy. If you don’t like pork, you can replace it with beef, veal and even chicken in the suggested recipes.

Experiment with different marinades, such as honey or mustard, to add sweetness or heat to the dish.