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Sweet and Sour Pork (Gŭlāoròu)
by @NomNomCrispy fried pork pieces in sweet and sour sauce with vegetables — a Cantonese classic.
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
Step by step through the recipe
- 1 Cut 500 g pork into bite-sized pieces, season with salt.
- 2 Stir 100 g flour and 50 g cornstarch with a little water and 1 Stück Onion (optional) into a thick batter.
- 3 Dip the meat through the batter and fry at 180 °C in 500 ml oil for about 5–6 minutes until golden brown. Drain.
- 4 Cut 2 bell peppers and 1 Stück onion into pieces, sear in a little oil over high heat.
- 5 Mix 4 EL ketchup, 3 EL vinegar, 3 EL sugar and 2 EL soy sauce, add to the pan and bring briefly to a boil.
- 6 Add 200 g 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).
Nutrition
estimated per serving- Calories
- 1662 kcal
- Protein
- 39 g
- Fat
- 144 g
- Carbs
- 54 g
