GU LAO ROU [咕噜肉]

Cantonese Style Sweet and Sour Pork aka as Gu Lao Rou [咕噜肉] in Mandarin is a highly popular Chinese dish among Chap Fan stalls, Chinese restaurants and even in the Western world.

This recipe is a simplified and modified version from the original recipe Ku Loh Vegetarian Chicken.  As I am not a fan of vegetarian mock chicken [which is a processed food ingredient], I made this dish with pork tenderloin.    The fried meat pieces are tender and crispy with the light batter, while the taste is sweet and sour.  Very appetising with rice. The vegetables must not be overcooked to retain their crunch and colour.  Best to serve this dish immediately to enjoy the crispy meat slices and crunchy vegetables.

Recipe adapted from Yum Yum Magazine No. 82 [modified]

Ingredients

200 gm pork tenderloin - sliced

1 tomato - cut small pieces

1 small onion - peeled and cut small pieces

1/2 green capsicum - seeded, cut diamond shape pieces

1/2 zuchini - seeded and cut small diamond shape

1 red chilli - seeded and cut small pieces

Batter Ingredients

100 gm self raising flour

150 ml water

1/2 tsp salt

1/2 tbsp oil

Seasoning [combined]

2 tbsp tomato sauce

1 tbsp each apple cider vinegar, light soy sauce and sugar

1/2 tbsp sweet chilli sauce

1/4 tsp salt

1 tsp cornstarch

100 ml water

1/2 tsp sesame seed oil

1. Mix batter ingredients [do not over mix batter] and set aside.
2. Marinate the meat slices for 30 minutes, then heat up enough oil in wok.
3. Add in the meat pieces to fry [in batches if you are using a small container] until cooked and crispy.  Dish up and set aside. 
4. Remove excess oil.  Add in the cut vegetables and toss quickly to mix before pouring in the combined sauce ingredients.
5. Add in fried meat slices.  Mix well and fry until sauce has thickened.
6. Dish up and serve immediately.
   
   
   
   
   

I am sharing this post with Cookbook Countdown Event #18 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively