Main Course
🌍 Public
🥜 Allergy aware
Sweet and Sour Pork (Gŭlāoròu)
Crispy fried pork pieces in sweet and sour sauce with vegetables — a Cantonese classic.
🥜 Allergies considered in this recipe:
🌾 Gluten🫘 Soja🥚 Ei
Source / link: Chinesische Küche (Kanton)
Ingredients
Amounts adjust automatically.
| 500 g | Pork (shoulder), diced |
| 100 g | Flour (or gluten-free) |
| 50 g | Cornstarch |
| 1 Stück | Egg (optional) |
| 2 Stück | Bell peppers (green & red) |
| 200 g | Pineapple chunks |
| 1 Stück | Onion |
| 4 EL | Ketchup |
| 3 EL | Vinegar (light) |
| 3 EL | Sugar |
| 2 EL | Soy sauce (or tamari) |
| 500 ml | Oil for frying |
Preparation
- 1Cut the meat into bite-sized pieces and season with salt.
- 2Mix flour and cornstarch with a little water and egg (optional) to make a thick batter.
- 3Dip the meat in the batter and fry in oil at 180°C for about 5–6 minutes until golden brown. Drain.
- 4Cut bell peppers and onion into pieces and stir-fry in a little oil over high heat.
- 5Stir together ketchup, vinegar, sugar, and soy sauce, add to the pan, and bring to a brief boil.
- 6Add pineapple and the fried meat, toss everything well in the sauce (not too long, so it stays crispy), and serve.
Notes & tips
Note: Contains gluten (frying batter) + possibly soy (soy sauce) + egg (optional in batter). Gluten-free flour, soy-free sauce, batter without egg. Sauce made from vinegar, sugar, ketchup is low in allergens.
Nutrition
estimated per serving- Calories
- 1662 kcal
- Protein
- 39 g
- Fat
- 144 g
- Carbs
- 54 g