Sweet and Sour Pork, 咕嚕肉

We are singing the Chinese national anthem today……..Sweet and Sour Pork!  This dish has to be the most significant Chinese cuisine ever known outside of China.  Other than using pork, you can use spare rib, chicken, prawn, or fish to make this recipe.  From north to south, there are many regional recipes to make this dish by using different vinegar, and sugar.  The recipe you are seeing here represents the most popular Cantonese style of sweet and sour pork.

Note:

  • Use pork butt
  • Use Chinese rice vinegar
  • Use cane sugar
Sweet and sour pork
Sweet and sour pork

Ingredients:

Pork butt                        ½ lb cut to small strips

Egg                                   x1

Corn starch                    1 teaspoon mix with one teaspoon of water

Soy sauce                       1 teaspoon

Kosher salt                     ¼ teaspoon

Sugar                               ¼ teaspoon

White pepper                1/8 teaspoon

Cooking wine                 1 teaspoon

*Marinade the pork butt strip with the above ingredients for 30 minutes, drain excess liquid

Flour                                1 cup

Oil                                    4 cups

Red pepper                     ½ cut to triangle shape

Pineapple                        ½ cup – fresh or canned, cut to chunks

Onion                              ½ cut to chunks

Tomato                           ½ cut to chunk

Lemon                            x2 slices

Green onion

Sweet and sour sauce:

Rice vinegar                   ½ cup

Water                             ¼ cup

Cane sugar                    1 ½ pieces

Ketchup                         1 tablespoon

Kosher salt                    1/8 teaspoon

Corn starch                   1 ½ teaspoon mix with two teaspoons of water

Method:

After marinating the pork butt strips for 30 minutes, add ¼ cup of flour and mix well. It’ll turn into a gluey mixture.  On separate bowl or plate, spread the rest of the ¾ flour. Coat the pork strip individually with dry flour and set aside.

Heat up oil in wok till 80% hot. (Just before smoke coming out from the edge of the wok) Drop pork strips to hot oil and separate them quickly. Add cold oil if oil temperate is too hot.  Turn pork over so it cooks evenly. When pork strips are floating on top of the oil, turn off heat to allow cooking for another two minutes. Take pork out quickly and drain excess oil and set aside.

Remove oil from wok but leave two tablespoons in it.  Turn heat to high and quickly stir fry the red pepper and onion. (If you use fresh pineapple, put it in after the pepper and onion are half-cooked)  Remove pepper and onion, set aside.

Pour rice vinegar and water in wok and bring to boil, add cane sugar, lemon and a pinch of salt.  Stir well and allow sugar to dissolve, add ketchup.  Remove lemon slices after a minute.  Return pepper, onion, pineapple, and tomato back to the sauce and mix well.  Once you see the sauce is boiling again, add corn starch mixture to thicken the sauce.  Put the already cooked pork strips back to the sauce and mix well.  Add green onion at the end and dinner is served!

Vegetable for sweet and sour
Vegetable for sweet and sour
Cane Sugar
Cane Sugar
Rice vinegar
Rice vinegar
Marinaded pork
Marinaded pork
Pork dust with flour
Pork dust with flour
Deep fry in wok
Deep fry in wok
Pork after deep fry resting
Pork after deep fry resting
Sweet and sour pork
Sweet and sour pork
Sweet and Sour Pork
Sweet and Sour Pork
Sweet and Sour Pork Dinner
Sweet and Sour Pork Dinner

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