Sweet and Sour Pork
Dublin Core
Title
Sweet and Sour Pork
Subject
Object appeared in Dai Pai Dong
Description
It is deep-fried pork stir-fried with pineapple and bell peppers and covered in a brightly colored sauce
Format
Taste: sweet and sour
Colour: Mainly red and mixed with yellow and green
Colour: Mainly red and mixed with yellow and green
Language
Cantonese
Type
Objects
Alternative Title
咕嚕肉 gu lou yook
Instructional Method
Cut pork into consistently sized pieces
Coat the pork with flour, egg, then flour.
Make sure to use a high smoke point oil for deep frying like peanut or vegetable oil.
Deep fry the pork in batches so the pieces don’t stick and oil temperature stays hot.
n a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Coat the pork with flour, egg, then flour.
Make sure to use a high smoke point oil for deep frying like peanut or vegetable oil.
Deep fry the pork in batches so the pieces don’t stick and oil temperature stays hot.
n a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Files
Collection
Reference
Sweet and Sour Pork