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Sweet and sour pork (咕嚕肉) is a well-known Cantonese dish that requires no introduction. It has a bad reputation as a takeaway dish as the meat is often coated in a soggy batter and a sugary, artificially coloured sauce. Many restaurants use tomato ketchup for the sauce, but traditionally it is a sauce made from red vinegar and brown sugar. A properly-cooked sweet and sour pork is absolutely mouth-watering!
Ingredients
- 400g pork shoulder, cut into 2.5cm cubes
- 1 beaten egg
- 1/2 tsp salt
- 1 tsp soy sauce
- 6 tbsp cornstarch
- 200g of mixed red and green sweet peppers, cut into chunky pieces
- 2 tbsp groundnut oil
- 2 whole garlic cloves, smashed
For the sweet and sour sauce:
- 2 tbsp red wine vinegar
- 2 tbsp light brown sugar
- 1 tsp dark soy sauce
- 2 tbsp white chicken stock or Chinese superior stock
- 1 tbsp Shaoxing wine
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1 tsp roasted sesame oil
Instructions
- Mix all the sauce ingredients in a bowl. Set aside.
- Marinate the pork with egg, salt and soy sauce for 30 minutes. Coat the pork with cornflour to make a smooth batter.
- Deep-fry the pork in vegetable oil at 180°C. Do this in 2-3 batches to avoid overcrowding. Remove any residues in the oil.
- Deep-fry the pork a second time (and a third if necessary) until it is crispy and golden. Then deep-fry the sweet peppers.
- Drain pork and pepper on a rack.
- Heat 2 tbsp of oil and garlic in a wok or pan. Cook until fragrant and discard the garlic. Add the pork and sweet peppers. Mix well and then add the sauce which has been mixed earlier. Cook until the sauce thickens, and toss to coat the pork and peppers evenly with the sauce.
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