Sweet and Sour Pork 咕噜肉 - Chinese Recipe

Sweet and Sour Pork 咕噜肉

🌍 Chinese, Cantonese Difficulty: ●●●○○

Ingredients

• 500g pork shoulder (3cm cubes)
• 1 red bell pepper (chunks)
• 1 green bell pepper (chunks)
• 1 onion (chunks)
• 1 can pineapple chunks
• (Marinade) 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 egg
• (Batter) 100g cornstarch
• 50g flour
• (Sauce) 4 tbsp ketchup
• 3 tbsp Chinkiang vinegar
• 3 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp cornstarch + 3 tbsp water
• Oil for deep-frying

Method

1. Marinating — Marinate pork 20 min. Coat in flour-cornstarch mix.
2. Step 2 — Deep-fry at 170°C (340°F), 5 min. Remove. Raise oil to 190°C (375°F); fry again 2 min until crispy.
3. Frying — Fry bell peppers and onion in 1 tbsp oil 2 min; add pineapple.
4. Adding — Add sauce ingredients; boil. Add cornstarch slurry to thicken.
5. Tossing — Toss pork in sauce immediately before serving.

Tags: pork shoulder, red bell pepper, green bell pepper, onion, pineapple chunks · Source: Brittani's Almanac