• Home
  • Pork
  • Sweet and Sour Pork (Gu Lou Yoke 咕噜肉)

Sweet and Sour Pork (Gu Lou Yoke 咕噜肉)

0 0
Sweet and Sour Pork (Gu Lou Yoke 咕噜肉)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250 g Pork Belly; Bite-size
1/2 pc Bell Pepper; big chunks
1/2 Red Onion; wedges
Some Pineapple; bite-size
Marinade
1/2 Tsp. Salt
1/2 Tsp. Sugar
1/2 Tsp. Soy Sauce
Few drops Sesame Oil
1/2 Beaten Egg
1 Tbsp. Potato Starch Water
Pepper to taste
Sweet and Sour Sauce
1 cup Water
1/2 cup Tomato Sauce
2 Tbsp. Maggi Chili Sauce
2 Tbsp. Plum Sauce
2 Tbsp. Vinegar
1/4 cup Sugar
1/2 Tsp. Salt
Thickening Starch
1 Tsp. Potato Starch
1 Tsp. Water
Cuisine:

    Ingredients

    • Marinade

    • Sweet and Sour Sauce

    • Thickening Starch

    Directions

    Share

    This dish is one that I will order every time I see on the menu. Doesn’t matter if it is at an expensive restaurant, ‘dai chow’ stall or the cheap mixed rice stall. One can easily find Sweet and Sour Pork in KL/PJ. That is not the case in Sydney. I did find places that sell this dish, but it is not the taste that I’m looking for and they are expensive.

    I love my Gu Lou Yuk crispy with enough fats and the sauce need a right balance of sweetness and sourness to go with my rice. Another thing I like about this is I can have protein, vegetables and fruit all in one dish. Perfect!

    Happy Cooking!

    Steps

    1
    Done

    Marinate Pork

    Put pork and all marinade ingredients in a bowl. Mix and coat pork well. Cover and set aside for 30 mins.

    2
    Done

    Deep Fry Pork

    Coat pork lightly with potato starch. Shake off excess.

    Heat up oil in a wok on high. When oil is ready for deep frying, lower heat to low. Quickly add in all pork pieces carefully. Stir to avoid pork from sticky to each other. Bring the heat to medium. Fry till meat is just cooked.

    When it is about time to remove meat, bring the heat to high. This will force excess oil out from the meat. Remove and drain excess oil.

    3
    Done

    Make Sauce

    In a pot, put in all sauce ingredients. Bring to a boil. Stir till sugar dissolves and lower heat to a simmer. When sauce reduced to 1/3 of original amount, it is ready.

    4
    Done

    Mix and Serve

    In another wok/ frying pan, heat up sauce. Add all the vegetables.When its bubbling, add tapioca starch water mixture to thicken the sauce.

    Add all the meat and give it a quick toss to coat pork evenly.

    Serve hot with rice. Enjoy!

    mini

    previous
    Chinese BBQ Pork (Char Siew 叉燒)
    next
    Tofu Skin Prawn Roll (Har Guen 虾卷)
    previous
    Chinese BBQ Pork (Char Siew 叉燒)
    next
    Tofu Skin Prawn Roll (Har Guen 虾卷)

    Add Your Comment