Sweet and sour pork
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A beloved Chinese-American classic, sweet and sour pork features succulent pieces of crispy fried pork coated in a vibrant, tangy, and sweet sauce, often accompanied by bell peppers and pineapple. Proper storage is essential to preserve its delightful flavors, maintain the texture of the pork, and ensure food safety, preventing the growth of harmful bacteria.
Storage Time
3–4 days in the refrigerator, up to 2–3 months in the freezer for optimal quality.
Temperature
Keep refrigerated at 0–4°C (32–40°F) immediately after cooling to prevent bacterial proliferation.
Freezing
Sweet and sour pork freezes quite well, though the crispy texture of the pork may soften slightly upon thawing. Allow the dish to cool completely before transferring it into airtight, freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to minimize freezer burn. Label with the date. To enjoy, thaw overnight in the refrigerator, then gently reheat on the stovetop or in the microwave until it is steaming hot throughout, reaching an internal temperature of 74°C (165°F).
Signs of Spoilage
- An off, sour, or distinctly unpleasant smell, indicating bacterial growth.
- A slimy or sticky texture on the pork pieces or within the sauce, a clear sign of spoilage.
- Visible mold growth, appearing as fuzzy spots of any color (green, white, black) on the surface.
- The sauce becoming excessively watery, separated, or developing an unusual, dull color.
- The pork appearing discolored, unusually dry, or having a noticeably different texture.
