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Sweet and Sour Pork Recipe - 咕嚕肉

Friday, August 22, 2008 | Labels: , , |

The ubiquitous sweet and sour pork might have earned Chinese fare a 'bad' name depending on where you first sample it but is actually a very authentic Cantonese dish that can be traced to approximately 18th century Canton. According to some old Chinese books I've read, the test of a true Chinese chef is the way he makes sweet and sour pork. The challenge is to keep the crunchiness of the deep-fried pork and infuse the sweet and sour flavours while minimising sogginess. The 'best' pork should have a thin layer of fat and muscle for texture, however I merely used pork loin cubed (use spareribs if you can) as I don't like eating fatty meat. As you can see, my sweet and sour pork dish is not red colour per se, this is because I don't use food colouring, often when you see a very crimson sweet and sour pork, food colouring has been used. My other recipe (or rather my mom's) Audrey's King To Spareribs is a cousin of the perennially popular Sweet and Sour Pork.


Spareribs (About 2 strips), cut into bite-sized pieces
Marinade for ribs:
1 tbsps sugar
1 tsp salt
1 tsp Chinese Five Spice powder
Flour for dredging
1 lightly beaten egg
Enough oil for deep-frying

For the sauce:
4 tbsps ketchup
1/2 tsp oyster sauce
1 cup water
2 tbsps sugar
1 tsp salt

The accompanying vegetables:
1/2 onion, sliced
1/2 cucumber, peeled and quartered
1/2 red & green bell pepper, cut into bite-sized pieces
1/2 tomato, quartered
1/2 canned pineapple, cut into bite-sized pieces (you may also use fresh pineapple if you prefer)



Firstly, marinade the spareribs in the mixture listed above. Try to marinade for at least 2 hours, the longer the better (max: overnight!). Heat the oil up for deep-frying, once hot enough dip the pork in the egg, then the flour and place gently (!) into the wok for deep-frying. Once golden brown, remove from oil and set aside on some oil-absorbent towels. Now, prepare the ingredients for the sauce in a cup. Place about 2 tbsps oil in the wok again discarding the rest - saute the onion slices until fragrant. Pour in the sauce mixture and bring to a boil. Please do a taste test at this point and this is when you can add more sugar if you feel that it's not sweet enough. Now, finally add in the pork and all the cut up vegetables and stir carefully to evenly coat the ingredients. Serve hot.

Some other pork recipes:

Porky Potatoes

Claypot Pork with Tofu and Mushrooms

Miso Cooked Spare Ribs

Steamed Spare Ribs with Ginger

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