Sweet and sour pork. Sweet and Sour Pork is an iconic Chinese recipe and classic Cantonese dish. Called "咕嚕肉" or "goo lou yok" in Cantonese dialect, this recipe is very pleasing to the palate because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice. Sweet and sour pork is arguably one of the most popular Chinese dishes in the United States, but as with most classic dishes, it's difficult to find a go-to recipe.
In a bowl, combine all marinade ingredients with the pork. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic. You can cook Sweet and sour pork using 18 ingredients and 21 steps. Here is how you cook that.
Ingredients of Sweet and sour pork
- It’s 600 g of pork shoulder steaks.
- It’s 2 tsp of salt.
- Prepare 3 tbsp of brandy.
- It’s 1 of green pepper.
- You need 3 of spring onions.
- You need 100 g of bamboo shoots.
- Prepare 2 of free range eggs.
- You need 2 tablespoons of cornflour.
- You need 6 tablespoons of sieved plain white flour.
- You need 200 ml of pure vegetable oil.
- Prepare of Sauce.
- Prepare 3 tbsp of white vinegar.
- Prepare 3 tbsp of caster sugar.
- It’s 1 teaspoon of salt.
- It’s 1 tbsp of tomato purée.
- You need 1 tbsp of light soy sauce.
- You need 1 tbsp of cornflour.
- You need 1 tsp of sesame seed oil.
Reviews for: Photos of Sweet and Sour Pork Tenderloin. Sweet and Sour Pork is a Cantonese dish (咕嚕肉 or gū lō yuk) where tender pieces of pork are deep fried until crispy and then stir fried with vegetables and pineapple in a sweet and sour sauce. Its characteristic orange-red color comes from ketchup, which makes it especially appealing to kids and. Sweet and sour pork 咕噜肉/咕老肉 is the traditional Chinese cuisine with a universal appeal.
Sweet and sour pork instructions
- Discard the large pieces of fat from the pork steaks. Cut the remaining meat into bitesize chunks..
- Place the brandy and the salt into a container. Add the pork pieces and stir or shake well. Leave to stand for 15 minutes. This will help to flavour and tenderise the pork..
- While you're waiting for the pork to marinade you should begin making the sauce. Measure out all the sauce ingredients in a large jug and mix really well. You can taste test it at this point. The sugar and vinegar should balance each other out. #previewflavour.
- Cut the green pepper into similar sized chunks as the pork. You can use any colour pepper. Green is just a nice contrasting colour for this dish..
- Roughly chop the spring onions into 1 cm chunks..
- Measure out your bamboo shoots. I've made this dish numerous times without the shoots so if they're hard to get in your area don't worry. It will still be amazing without them. Mine came from a local supermarket (Tesco UK)..
- Break the two free range eggs into your marinated pork and add the cornflour. Mix well..
- Measure out your sieved plain white flour into a shallow bowl..
- Now take each piece of eggy pork and coat in plain white flour. Then set aside onto a plate. If you run out of plain white flour just sieve out some more..
- I like to split my flour coated pork into batches ready for frying. Discard the left over egg..
- Add the vegetable oil to a wok. Heat over a medium flame..
- Now start shallow frying your pork for 3 minutes per batch. It should turn golden brown, fry all sides evenly. A metal perforated spoon is extremely helpful during this step..
- Line a shallow bowl with paper towels. After each batch of pork has finished cooking transfer to this bowl. The paper will help soak up some of the excess fat and keep things nice and crispy..
- Discard the oil used during the shallow frying. Be very careful with this oil it will be extremely hot. Clean the wok and add some fresh vegetable oil..
- Re-fry the meat with the bamboo shoots for 2 minutes..
- Remove the paper from your shallow bowl and transfer the fried meat and bamboo shoots back into it..
- In your now empty wok add a tiny bit more vegetable oil and fry the green peppers for 2 minutes..
- Add the spring onions to the peppers and continue to fry for 1 minute..
- Give the sauce a thorough stir and add into the wok. Cook and stir until it thickens. Keep the sauce moving otherwise the cornflour will go lumpy..
- Add the fried pork and bamboo shoots back into the wok combine everything well..
- Serve hot with rice. I recommend egg / special fried rice as a good accompaniment. Enjoy!.
It is easy to prepare, kids friendly, which is perfect for any busy home cooks. The pork pieces are doused in a thick, spoon-coating sauce with a constant pull between sweet and sour. Making sweet and sour sauce is easier than you think. It is composed of sugar, vinegar, and ketchup. Heat a separate pan then pour-in the sweet and sour sauce ingredients.