Ready : 30 mins [Prep : 10 mins † Cooking : 20 mins † Not Including Marinating Time]
Serve : 4 with other dishes
Generic : Deep-fry/Stir-fry
Level : Easy
Idle : 35 mins Printable Recipe.
“Classic Sweet and Sour Pork”
“Sweet n Sour Pork (Gou Lao Yuk – 咕噜肉)” is probably one of China’s most famous adopted dish internationally. Of Cantonese origin, this winning combination of crispy and crunchy pork bites, coated in a vibrant sweet and sour sauce has captured the appetites of millions. However, while it looks simple, it is also probably one of the world’s most misunderstood Cantonese dish. Why ? Well, I can’t remember the number of times I have heard someone comment that this is just simple fried pork cooked in a pool of bottle tomato ketchup. This cannot be further from the true ! In its true form, this dish is made up of juicy tender pork coated with crispy batter, enveloped by a light and well-balanced sauce of equally sweet and sour sharpness. It is this harmonious combination of the sauce that gave this the most exciting and appetizing flavor that will thrill the taste buds. Here’s The Viand’s take of, “Sweet n Sour Pork (Gou Lao Yuk – 咕噜肉)”
- Any cut of Pork will probably do. Here, The VianD uses Pork Belly (pure lean meat could be tough). Cut into to about 3/4 inch thick.
- Light Soy, Sugar, Salt, Sesame oil, Oyster Sauce, An Egg, Self-rising Flour (or all purpose Flour).
- Quite a bit of CornFlour, a pinch of Salt and coarsely grounded black Pepper – just b4 deep-frying.
- One triangle-cut Onion, sliced red Chilli, a handful of triangle-cut Cucumber (deseed), finely chopped Garlic and Ginger. Optional, U can add some triangle-cut Capsicum and Pineapple.
- Rice vinegar, brown sugar, tomato ketchup, a touch of Thai Sriracha Chili sauce (optional) and light soy, oyster sauce and a little water. Cornflour mixture (with water) in a separate bowl. All to taste. *** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Marinate the pork with all the Marinating Ingredients. Mix well, making sure all the Pork are well-coated. Marinate for 3-4 hrs.
- Step 2 : Dredging – Start by making sure the Pork are at room temperature (out of the Fridge for at least an hour). This process will provide the extra crispness outer coating of the Pork.
In a large Pot/Plate, mix all Dredging Ingredient well-together. Coat the Pork with the Dredging mixture. Make sure well coated – no more sticky and expose wet part of the Pork. Get rid of excess Flour.
Heat up a pot of oil, till smoke. Turn the heat to medium, drop the coated Pork, one by one and deep-fried till golden brown. Don’t over-crowd, do in batches is needed.
Transfer to a metal rack to drain excess oil. Let set for about 10-15 minutes.
- Step 3 : Sauce – Mix all Sauce ingredient together with some water (Cornflour in a separate bowl). Set aside.
Saute some chopped Garlic till aromatic. Add in all the Vegetable ingredients, give it a few quick stir. Add in the sauce mixture (don’t add all, leave some for adjustment). Bring to boil. If it is too watery, add a little of the CornFlour mixture to get the consistency that U want. Turn down heat to low. At this point, taste ur Sauce, make sure U get the correct balance of ur preference. The consistency of the sauce should be just thick enough to coat the Pork and not watery, else the Pork will turn soggy very quickly.
Add the Pork, mix/toss really well, make sure all pork are coated by the sauce. If too dry, add the remaining sauce mixture. Plate and serve hot.
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