Sweet and Sour Pork (咕噜肉)

As i was craving some sweet and sour pork i decided to make some.

Recipe adapted from https://rasamalaysia.com/sweet-and-sour-pork/2/

serves: 2-3

cooking time: 45 minutes

Ingredients:

  • 1/2 lb (225g) pork tenderloin, cut into bite size pieces

  • 1/2 green bell pepper, cut into pieces

  • 1/2 red bell pepper, cut into pieces

  • 2 stalks scallions, only the white part, cut into 2 inch length

  • 1 piece fresh/canned pineapple ring, cut into small pieces

  • 1 clove garlic, finely chopped

Marinate:

  • 1 teaspoon soy sauce

  • 1/2 teaspoon corn starch

  • 1/2 teaspoon rice wine

Frying Batter:

  • 1/2 cup water

  • 2 oz (56g) all-purpose flour

  • 1 oz (28g) corn starch

  • 1/2 teaspoon baking soda

  • 1/2 egg

  • 1 teaspoon cooking oil

  • 1 small pinch of salt

  • gluten free option: just using corn starch

Sweet and Sour Sauce:

  • 1 1/2 tablespoons tomato ketchup

  • 1 teaspoon plum sauce

  • 1/8 teaspoon Chinese rice vinegar

  • 1/2 teaspoon Worcestershire Sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon corn starch

  • 1 teaspoon sugar

  • 2 tablespoons water

Method:

  1. Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

  2. Mix the sweet and sour sauce ingredients well and set aside.

  3. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.  or place corn starch in a bowl with a pinch of salt.

  4. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

  5. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

a very simple but delicious dish, it definitely fixed my craving.  as i didn't have any red peppers, I just used some carrots instead, which still added some color to the dish.  as the frying batter was not gluten free, i just used CORN STARCH to coat the pork, which i had done before for frying foods that required a flour coating.  the corn starch actually does make it quite crispy but you do have to remember to knock off the excess otherwise it will be too thick.  the sauce does require several ingredients which i had but this probably is the biggest drawback.  however it is worth it, i think it's better and maybe a bit healhtier than chinese take out.

chinese, cooking, dinner, gluten freeJackie Wongsweet and sour, porkComment