Sweet-and-Sour Pork

Name: Sweet-and-Sour Pork (Gu Lao Rou)
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: ½ teaspoon Chinese rice wine or sherry; 8 oz (250 g) pork tenderloin, pork butt, or pork neck; ½ small green bell pepper, deseeded and cut into pieces; 1 teaspoon cornstarch; ½ cup (65 g) all-purpose flour, sifted; 2 green onions (scallions), white parts only, cut into 2 in (5 cm) lengths; 1 teaspoon soy sauce; 1 tablespoon oil; ½ teaspoon baking soda; ⅓ cup (80 ml) water; A pinch of salt; ¼ cup (35 g) cornstarch; Oil, for deep-frying; 1 clove garlic, minced; ½ small onion, quartered; 1 slice canned pineapple ring, cut into pieces; 2 tablespoons oil, for stir-frying; ½ cup (125 ml) Sweet-and-Sour Sauce; 1 egg white; ½ small red bell pepper, deseeded and cut into pieces

Gu Lao Rou

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Sweet-and-Sour pork, the ubiquitous and arguably one of the most well known Chinese pork dishes, is Cantonese in origin. The secret of an authentic Sweet-and-Sour Pork dish is in the perfect balance of the sweet versus sour flavor of the sauce. Mastering this recipe means making the best Sweet-and-Sour Sauce, which I reveal. Of course, nicely fried pork, along with fresh, and colorful ingredients, is equally important. Ultimately though, the Sweet-a

Ingredients

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Matthew Cockerill

5 months ago from United Kingdom

This was great, but I wish I had read the cook’s note before making it as I would have doubled up the amount of sauce for sure. And might have given double frying a try too. My fault for not reading carefully to the end before starting the recipe. Something I am always guilty of.

I guess it would be useful to know what temperatures work for first and second frying. Maybe 160C followed by 180C?

Edemers Mallon

5 months ago from Canada

The way I read this recipe you only deep-fry once. Or are you questioning what the oil temperature should be if you were to double-fry?

Matthew Cockerill

5 months ago from United Kingdom

Like me, you perhaps missed the Cook’s Note at the end of the recipe…

Edemers Mallon

5 months ago from Canada

Ha ha. You are right.

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