Sweet & Sour Pork on the Wok

GabeD

Newbie here. This is my first cook post. I got my Large BGE last June and have had so much fun learning new ways to cook with it. I've been lurking on the forum for quite a while and finally joined. Tons of great info here!

This is my second wok cook. The wife got me a BGE wok, ceramic pizza pan and plancha for Christmas. We have been making use of them all.

Tonight was Sweet & Sour Pork. All of the work is in the prep as you have to fry bite sized pieces of pork tenderloin, prep veggies and make the sauce and let it meld. Everything finally comes together in the wok in the end.

Recipe came from here:

https://thewoksoflife.com/sweet-and-sour-pork/

The flavor of the sauce was very good with hints of anise and pineapple. The pork came out crispy and delicious and the large chunks of veggies had just the right amount of crunch still. Serve over a little white rice and it was good eats for sure!

Thanks for looking!

Mattman3969

Damn nice wokkin event right there.  

I use Grace Young’s recipes quite a bit.  Not had anything bad out of the Sky’s Edge yet.  

SmokeyPitt

That is a beautiful cook. This really makes me want to get a wok. 

GabeD

SmokeyPitt said:

That is a beautiful cook. This really makes me want to get a wok. 

Thanks! It was a hit with the family. My wife asked when we were having Orange Chicken so I guess that's on the menu when we wok next.

The one caveat, with the BGE wok at least, is that you need the EGGspander basket to hold the wok up which is a separate purchase from the wok. I like having it around though as I can raise the grid to gasket level and for pizza it lets you get the stone pretty high up in the dome when sitting on top of a legs down convector.

Plutonium

Looks great! I gotta try this technique for spicy orange chicken or general tsos. Did you do the double fry technique in the recipe? Also, did you fry in the wok on the egg, then dump the oil?

GabeD

Plutonium said:

Did you do the double fry technique in the recipe? Also, did you fry in the wok on the egg, then dump the oil?

Yes, I double fried the pork. I had everything else prepped and ready to go and did the pork last hoping to keep everything hot and crispy. I'm not sure if the double frying is totally necessary but it was very crispy and held up in the sauce well. It didn't take that much longer to do so I'll probably do it again when this comes back up in rotation.

I fried the pork in canola oil in a pot on the stove. I think it would be too difficult regulate the temperature and risk a flare up to try and fry it on the egg.

StillH2OEgger

That looks wonderful!