Sweet And Sour Pork (Gu Lu Rou) 咕噜肉
Sweet and Sour Pork 咕噜肉 is a classic Cantonese dish that everyone loves. Crispy pork cubes coated in a flavoursome sweet and sour sauce, simply delicious!
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Servings: 4 people
Ingredients
Ingredients:
- 300 gram pork, cut into cubes
- 1 green capsicum, sliced
- 1 tomato, cut into wedges
- 1 big onion, sliced
- 1 cucumber, sliced
- 100 gram pineapple, cubed
Marinade:
- ½ tsp salt
- ½ tsp sugar
- 1 tsp oyster sauce
- ½ tsp sesame oil
- 1 tbsp shaoxing wine
- 1 egg
- 1 tsp baking soda
- 3 tbsp water
Sweet And Sour Sauce:
- 3 tbsp tomato sauce
- 1 tbsp chilli sauce
- 1 tbsp plum sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp white vinegar
- 100 ml water
Have ready all ingredients needed to make the dish.
Slice all the vegetables into cubes, pieces and wedges.
Have ready ingredients for the sweet and sour sauce.
Mix well the sauce and set aside.
Have ready ingredients for marinating the pork cubes.
Cut pork into 1/2 inch thickness and cut into cubes.
Add all marinade ingredients into the pork pieces and stir to mix well.
Cover with cling wrap and marinade for at least 30 minutes, preferably overnight in the refrigerator.
When about to cook, remove and leave to room tempearture. Toss the marinated pork in cornflour until well coated. Then get ready to deep fry the pork pieces.
To deep fry the coated pork, first heat up oil and deep fry in the hot oil until golden brown and the pork is cooked through.
Dish up, drained and set aside. And we are ready to cook the dish.
To cook the dish, first leave 1 tbsp oil in wok and stir fry onion, capsicum, tomatoes and pineapple until fragrant.
Pour in the sweet and sour sauce and bring the sauce mixture to a boil. Cook till sauce thickened.
Add in deep fried pork and mix well. And we are done!
Dish up and serve hot with steamed rice.
Instructions
Preparing Ingredients:
Cooking Sweet And Sour Pork:
Enjoy!
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Recipe Video
Notes
Pork tenderloin (fillet) or pork belly can be used to made sweet and sour pork.
The pork (meat) can be marinated three days in advance. Be sure to marinate the pork long enough, otherwise the sweet and sour pork will not taste great.
The sweet and sour sauce can be prepared in excess and keep in airtight container in freezer for later use.
Cut the pork into 1 inch cubes (consistent size) for even cooking.
Deep fry the pork in batches to prevent overcrowding and the oil stays hot.
Be sure to stir-fry the cut vegetables to just crisp tender.