Sweet & Sour Pork – 咕咾肉

Anyone who loves Chinese cooking will definitely like Sweet and Sour Pork aka 咕老肉!

This all time favourite is a cult classic. Crispy fried pork pieces, pineapple cubes, and the peppers… yummmmmm. The key to mastering the sauce is the right balance between sweet AND sour, so that it pairs itself really well with the meat.

It’s a really straightforward dish to make too, and best eaten right after cooking. So get your tummy ready and try out this dish!

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  • Servings:

  • Time: 20 mins

  • Skill: Intermediate

Ingredients:

  1. 200g pork shoulder

  2. 1 tsp light soy sauce

  3. 1 tsp rice wine

  4. 1 tsp corn flour

  5. ½ red bell pepper

  6. ½ green bell pepper

  7. 2 pcs of pineapple rings

Batter:

  1. ½ cup plain flour

  2. ¼ cup corn flour

  3. 1 tsp baking soda

  4. pinch Salt

  5. 1 tsp cooking oil

  6. 1 egg

  7. ½ cup water

Sauce:

  1. 2 tbsp ketchup

  2. 1 tsp plum sauce

  3. ½ tsp rice vinegar

  4. ½ tsp worcestershire

  5. 1 tsp oyster sauce

  6. 1 tsp corn flour

  7. 1 tsp sugar

  8. 2 tbsp water

  9. 1 clove of garlic

Steps:

  1. Marinate 200g pork shoulder with 1 tsp light soy sauce, 1 tsp rice wine, 1 tsp corn flour.

  2. Mix and let it marinate for 25 mins.

  3. Cut ½ of both red and green bell peppers into cubes.

  4. Cut 2 pcs of pineapple rings into small pieces.

  5. Chop 1 clove of garlic.

  6. Sift ½ cup plain flour with ¼ cup corn flour.

  7. Add 1 tsp baking soda, pinch of salt, 1 tsp cooking oil, crack an egg and then ½ cup water into the flour.

  8. Mix batter until smooth.

  9. Coat pork with batter..

  10. Deep-fry until golden brown.

  11. For the sauce: Add 2 tbsp ketchup, 1 tsp plum sauce, ½ tsp rice vinegar, ½ tsp worcestershire, 1 tsp oyster sauce, 1 tsp corn flour, 1 tsp sugar, 2 tbsp water, and mix.

  12. Heat the wok and stir fry garlic, then the bell peppers and pineapples.

  13. When you can smell the peppers add in the fried pork pieces and then the sweet and sour sauce.

  14. Toss and cook until the sauce thickens, it's done.

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