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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Beef and Pork

Matthew Cockerill

6 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

6 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

6 months ago from United Kingdom

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

Edemers Mallon

6 months ago from Canada

Ha ha. You are right.

The licensor does not allow printing of this title