{"id":137980,"title":"Porc dulce-acri\u0219or","modified":"2026-06-15T09:21:36+02:00","plain":"Porcul dulce-acri\u0219or este un clasic, fie c\u0103 \u00eel serve\u0219ti ca aperitiv, fie la mas\u0103, al\u0103turi de un orez cantonez bun: nu m\u0103 satur niciodat\u0103 de el \u0219i nu \u0219tiu dac\u0103 voi sc\u0103pa vreodat\u0103 de aceast\u0103 dependen\u021b\u0103. \n\n\n\nPe l\u00e2ng\u0103 aceast\u0103 re\u021bet\u0103, ai \u0219i una de sos dulce-acri\u0219or de cas\u0103 care o s\u0103-\u021bi schimbe via\u021ba prin c\u00e2t de simpl\u0103 este… Nu trece nicio s\u0103pt\u0103m\u00e2n\u0103 f\u0103r\u0103 s\u0103-mi fac un borc\u0103nel separat. \n\n\n\nDac\u0103 e\u0219ti pasionat de buc\u0103t\u0103ria chinezeasc\u0103, re\u021beta asta e pentru tine! \u00cen el po\u021bi \u00eenmuia creve\u021bi tempura, nachos \u0219i alte bun\u0103t\u0103\u021bi pr\u0103jite: posibilit\u0103\u021bile sunt infinite!\n\n\n\nCe bine arat\u0103 ni\u0219te creve\u021bi tempura\n\n\n\nCa s\u0103 arate spectaculos, am ad\u0103ugat semin\u021be de susan negru, dar chiar nu sunt indispensabile. Te iert dac\u0103 nu ai chef s\u0103-\u021bi ba\u021bi capul cu asta.\n\n\n\nSfaturi pentru porcul dulce-acri\u0219or\n\n\n\nNu-\u021bi recomand s\u0103 folose\u0219ti piept de porc sau sl\u0103nin\u0103 pentru aceast\u0103 re\u021bet\u0103. Bucata aceasta este prea gras\u0103, a\u0219a c\u0103 e mai bine s\u0103 alegi carne mai slab\u0103 (sau, dac\u0103 e\u0219ti dintre cei noroco\u0219i, secreto de porc iberic).\n\n\n\nAi grij\u0103 s\u0103 nu pr\u0103je\u0219ti prea multe buc\u0103\u021bi de porc deodat\u0103, ca s\u0103 nu se lipeasc\u0103 \u00eentre ele. \n\n\n\nDe obicei, pr\u0103jesc cam 6 p\u00e2n\u0103 la 8 buc\u0103\u021bi odat\u0103 dac\u0103 folosesc mica mea friteuz\u0103 asiatic\u0103.\n\n\n\nSecretul unui aluat crocant este s\u0103 nu te gr\u0103be\u0219ti\n\n\n\nFolose\u0219te un termometru de g\u0103tit ca s\u0103 te asiguri c\u0103 uleiul este la temperatura potrivit\u0103. Dac\u0103 uleiul este prea fierbinte, exteriorul porcului se poate arde \u00eenainte ca interiorul s\u0103 fie g\u0103tit. \n\n\n\nDac\u0103 uleiul este prea rece, porcul va absorbi mai mult ulei \u0219i va deveni greu \u0219i gras (iar gr\u0103simea e via\u021b\u0103, dar cu m\u0103sur\u0103).\n\n\n\nDac\u0103 vrei s\u0103-\u021bi r\u0103m\u00e2n\u0103 \u0219i pentru alt\u0103 zi, p\u0103streaz\u0103 o parte din buc\u0103\u021bile de porc separat de sos. \n\n\n\nDescoper\u0103 re\u021beta mea de tangsuyuk, varianta coreean\u0103 de porc dulce-acri\u0219or\n\n\n\n\u00cen felul acesta, po\u021bi re\u00eenc\u0103lzi porcul prin a doua pr\u0103jire \u0219i po\u021bi servi sosul separat, iar preparatul \u00ee\u0219i va p\u0103stra gustul \u0219i textura. \n\n\n\nIdeal ar fi chiar s\u0103 congelezi buc\u0103\u021bile dup\u0103 prima pr\u0103jire, apoi s\u0103 le \u201ere\u00eenc\u0103lze\u0219ti\u201d \u00een friteuz\u0103. Exact ca pe cartofii pr\u0103ji\u021bi congela\u021bi, p\u00e2n\u0103 la urm\u0103. \n\n\n\n\u00cen ceea ce prive\u0219te sosul, principiul este acela\u0219i pentru toate. Sosul alb chinezesc, sosul dulce-acri\u0219or, sosul dulce-s\u0103rat, sosul pentru pui General Tao, sosul pentru pui cu usturoi \u0219i miere\u2026 au toate un ingredient \u00een comun: amidonul de porumb. El este secretul sosurilor asiatice lucioase \u0219i u\u0219or lipicioase. \n\n\n\nSingurul dezavantaj al unui sos lipicios, precum cel pentru porcul dulce-acri\u0219or, este c\u0103 textura aceasta nu rezist\u0103 prea mult. \n\n\n\nNu-i a\u0219a c\u0103 arat\u0103 minunat?\n\n\n\nSunt sigur c\u0103 ai comandat deja m\u00e2ncare chinezeasc\u0103 \u0219i ai g\u0103sit a doua zi buc\u0103\u021bi de carne \u00eentr-un sos mult prea apos. \n\n\n\nAsta pentru c\u0103 amidonul de porumb \u00ee\u0219i poate p\u0103stra textura frumoas\u0103 doar aproximativ o or\u0103, maximum. A\u0219a c\u0103, a doua zi, porcul dulce-acri\u0219or \u00ee\u0219i poate pierde din calitate. De aceea \u00ee\u021bi recomand s\u0103-l preg\u0103te\u0219ti pe loc.\n\n\n\nDac\u0103 \u021bi-a pl\u0103cut aceast\u0103 re\u021bet\u0103, \u00ee\u021bi recomand puiul meu dulce-acri\u0219or\n\n\n\nIngredientele pentru porcul dulce-acri\u0219or\n\n\n\nVinul Shaoxing: un ingredient clasic al buc\u0103t\u0103riei chineze\u0219ti, care d\u0103 preparatelor un gust foarte specific. Afl\u0103 tot ce trebuie s\u0103 \u0219tii despre el aici\n\n\n\nO\u021betul de orez: la fel de indispensabil \u00een orice buc\u0103t\u0103rie asiatic\u0103. Cite\u0219te aici articolul meu complet pe aceast\u0103 tem\u0103.\n\n\n\n\n\n\tPorc dulce-acri\u0219or\n\t\t\n\t\t\t\n\t\n\t\tWokFriteuse asiatique\t\n\t\n\t\tMARINAD\u0102200 g de mu\u0219chiule\u021b de porc0.5 linguri\u021b\u0103 de piper alb1 linguri\u021b\u0103 de sare1 lingur\u0103 de vin Shaoxing1 linguri\u021b\u0103 de zah\u0103r4 buc\u0103\u021bele de ghimbir zdrobitPENTRU PR\u0102JIRE1 por\u021bie de pesmet universal ultra-crocantSOS4 linguri de ketchup4 linguri de zah\u0103r2 linguri\u021be de o\u021bet de orez1 priz\u0103 de sare120 ml de ap\u01030.5 lingur\u0103 de amidon de porumb\t\n\t\n\t\tL\u0103sa\u021bi carnea de porc la marinat timp de 10 minute. \u00centre timp, preg\u0103ti\u021bi pesmetul \u0219i amesteca\u021bi sosul.Trece\u021bi buc\u0103\u021bile de porc prin pesmet, apoi pune\u021bi-le \u00een ulei \u00eencins la aproximativ 160 de grade (dac\u0103 introduce\u021bi o lingur\u0103 de lemn \u00een ulei, ar trebui s\u0103 se formeze bule mici \u00een jurul ei). Pr\u0103ji\u021bi-le p\u00e2n\u0103 se rumenesc u\u0219or.Dup\u0103 ce a\u021bi pr\u0103jit toate buc\u0103\u021bile, pr\u0103ji\u021bi-le \u00eenc\u0103 o dat\u0103, p\u00e2n\u0103 devin aurii. Pune\u021bi-le deoparte.\u00centr-un wok, la foc mediu-mare, c\u0103li\u021bi ceapa verde \u0219i ghimbirul timp de 1 minut \u00een pu\u021bin ulei. Ad\u0103uga\u021bi apoi sosul bine amestecat \u0219i g\u0103ti\u021bi, amestec\u00e2nd, p\u00e2n\u0103 se \u00eengroa\u0219\u0103 frumos.Ad\u0103uga\u021bi carnea de porc \u0219i amesteca\u021bi u\u0219or, astfel \u00eenc\u00e2t s\u0103 se acopere bine cu sos.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137980"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137980\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1858"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}