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Sweet and Sour Pork is an iconic Chinese recipe and classic Cantonese dish. Called "咕嚕肉" or "goo lou yok" in Cantonese dialect, this recipe is very pleasing to the palate because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice. Sweet and sour pork 咕噜肉/咕老肉 is the traditional Chinese cuisine with a universal appeal.
Alright, don’t linger, let’s plan this sweet and sour pork formula with 10 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.
Composition Sweet and sour pork:
- Make ready 150 g for pork fillet
- Take 1 for pepper
- You need 1 onion
- Require 1 for carrot
- Prepare 1 of small tin pineapple chunks
- Get Sauce
- Get 300 ml water
- Need 100 ml for sweet chili sauce
- Require 1 tbsp - white vinegar
- Get 1 tbsp of tomato puré
In a bowl, combine all marinade ingredients with the pork. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. Had enough of the sticky, sugary sauce found in high-street takeaways? Here's a sharp, fruity version of the Chinese favourite.
Sweet and sour pork making:
- Cut the pork into strips and fry in a pan. Put aside.
- Cut all the vegetables up and fry in a pan. Add all the ingredients for the sauce and let simmer until vegetables are done to your liking.
- Put the meet back in the sauce and serve with some rice!
Making sweet and sour sauce is easier than you think. It is composed of sugar, vinegar, and ketchup. Heat a separate pan then pour-in the sweet and sour sauce ingredients. Sweet and sour pork doesn't need an introduction. It's an internationally famous dish and most cultures have a different spin on it, which I think is absolutely fantastic!
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