English name : Sweet & Sour Pork
Simplified Chinese Name : 糖醋猪肉 / 酸甜猪肉 / 咕噜肉
Traditional Chinese Name : 糖醋猪肉 / 酸甜猪肉 /咕嚕肉
Mandarin Pin Yin : Gu1 lu1 rou4
Cantonese Term : 咕嚕肉 / 咕老肉
Cantonese Pin Yin : Gu1 lou1 yuk6
This all-time favourite Chinese cuisine gives you a rich & addicting sweet and sour taste few can resist.
300g/10.5 oz. pork
1/2 a carrot
1 brown onion
1 small green capsicum or bell pepper
6 Tbsp cornflour
3 cloves garlic – minced
Oil for deep frying
A.Marinating Ingredients for pork
1 Tbsp soy sauce
1 egg yolk
1 Tbsp cornflour
2 Tbsp pineapple juice
2 Tbsp vinegar
3 Tbsp sugar
3 Tbsp water
3 Tbsp tomato ketchup
1/2 tsp salt
C.Sauce thickening Ingredients
1 1/2 tsp cornflour
1 Tbsp water
1. Pound pork to tenderize – then cut to bite-sized pieces or cubes.
2. Marinate with Ingredients A for at least 20 minutes.
3. Cut pineapple, carrot, bell pepper and onion to bite-sized pieces.
4. Heat oil for deep frying. Coat pork pieces with cornflour before putting into hot oil. Fry till golden brown or crispy. Remove and drain.
5. Heat up oil – fry minced garlic. Stir-fry onion, capsicum, pineapple and pre-cooked carrots.*
6. Add Ingredients B and when sauce begins to boil, add Ingredients C to thicken.
7. Add fried pork pieces and mix well. Ready to serve
Precooked carrots: Because carrots take a longer time than the other vegetables to be tender, they need to be partially cooked first. They can be cooked in medium hot oil or hot water for several seconds.
The vegetables for this dish can vary according to preference, but always remember the golden rule for Chinese cooking: the dish must look colorful. So, if you do not want carrot, then use red bell pepper for the red/orange color and cucumber for the green or you may use both red and green bell peppers.
Recipe tried and tested by Amy Chen