SWEET AND SOUR PORK [GU LAO ROU 咕噜肉 ]

This is my second posting for Sweet and Sour Pork dish.  It is a simple dish and not that difficult to prepare yet the result is awesome.  

As the name implies, the sauce is sweet and sour and blends perfect with the crispy fried meat pieces.  There is only one thing to note, if the pineapples you add in is very sweet, you can reduce the sugar a little otherwise you may find it too sweet to your taste buds.  I find the sweetness acceptable but my hubby mentioned it is too sweet.  Anyway, serve with plain white rice, it is tasty good.

Lovely home-cooked Gu Lao Rou, crispy meat in sweet and sour sauce ,crispy capsicum and sweet pineapple slices.

Recipe adapted from Chinese Cuisine Cookbook

Ingredients
[serves 3-4]

300 gm pork tenderloin – slice ½ cm thick pieces

Marinade

1 tbsp  light soy sauce, dash of pepper, 1 egg yolk and 1 tbsp cornstarch

3 tbsp potato starch or more

1 red chilli – seeded and cut wedges

1 green capsicum – seeded and cut wedges

1 slice ripe pineapple – cut wedges

Enough oil for frying

Sauce [combined]

3 tbsp each vinegar, tomato sauce, sugar and water

1/3 tsp salt

1 tbsp cornstarch + 2 tbsp water

1. Season meat slices with marinade for at least 20 minutes, then coat with potato starch before frying.
2. Heat enough oil in a deep pan, deep fry meat slices until cooked and crispy for about 3 minutes.   Drain.  Reheat oil, return fried meat to fry again until crispy [optional].  Drain.
3. In  a separate wok, pour in sauce, bring to boil then add in all the cut ingredients.  Toss well and add in crispy fried meat.  Mix thoroughly to coat well.
4. Dish up, serve immediately.
   
   
   
   

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively