Chinese Sweet and Sour Pork (Cantonese Dish). A cantonese classic and probably the best known Chinese recipe. Sweet and Sour Pork, or Gu Lao Rou, is as flavorful as it sounds. With its perfect balance between sweet and sour flavors, crunchy yet tender texture, and delightful color, this dish is an all time favorite at the dining table.

The Cantonese dish is popular in Chinese restaurants around the world. Chinese name: 菠萝咕咾肉 (bō luó gū lǎo ròu) Style: Cantonese Cuisine Characteristics: Sweet and Sour Pork with Pineapple is bright in color as pineapple, pork, green and red peppers are used. These dishes are all stable dishes in Cantonese cuisine. You can have Chinese Sweet and Sour Pork (Cantonese Dish) using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chinese Sweet and Sour Pork (Cantonese Dish)

You need 350 g of pork (tenderloin or fillet).
You need 1/2 of red bell pepper.
It's 1/2 of green bell peper.
You need 1/4 of onion.
It's 120 g of pineapple (fresh or 2 pieces canned pineapple ring).
Prepare 1 tbsp of soy sauce.
Prepare 1/2 tbsp of cornstarch.
It's 1/2 of whole egg liquid.
It's 4 tbsp of ketchup.
Prepare 4 tbsp of rice vinegar.
You need 4 tbsp of sugar.
It's 1 tbsp of lemon juice.
Prepare 1 tbsp of cornstarch.
Prepare 5 tbsp of water.
It's 1/3 tsp of salt.
You need 1 cup of cornstarch (for coating).

I personally think Cantonese cuisine is sweeter and mellower than food from other Almost everyone who likes "Chinese" food loves sweet and sour and this article will introduce you to two different versions of "Sweet and Sour Pork with. Succulent pork pieces with pineapple, peppers and beautiful sweet and sour sauce, all cooked in your own kitchen! To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves. Hong Kong Sweet and Sour Pork.

Chinese Sweet and Sour Pork (Cantonese Dish) step by step

Cut pork into 1cm thick slices. beat them with meat hammer or knife back to tender. Then cut into bite-size..
Cut onion, green pepper and red pepper into inch pieces..
Pork marinade: 1 tbsp soy sauce, 1/2 tbsp cornstarch, 1/2 egg liquid, marinade for 10 minutes..
Coating pork pieces in cornstarch. Heat deep-frying oil to 160°C, place pork pieces one by one. Stirring them to fry evenly. Until light golden. Then remove pork to a plate, heat up oil to 170~180°C, re fry pork for 30 seconds, or until golden brown..
Prepare sauce: 4 tbsp vinegar, 1 tbsp lemon juice, 1/3 tsp salt, 4 tbsp sugar, 1 tbsp cornstarch, 5 tbsp water. mix well..
Heat 1 tbsp oil in wok, saute onion for 10 seconds, then add green pepper, red pepper, fry for 30 seconds. Remove them from the wok..
Add 4 tbsp ketchup, stir fry for 10 seconds, pour sauce in, when boil, add pork, stirring until the sauce coated. Add pineapple, and the remaining ingredients. Stir fry for 30 seconds. Serve..
Https://youtu.be/sF9EX-pFqf8.

Cubed pork loin gets its crispy texture from a coating of potato starch and three separate frying steps. This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a. This Asian-inspired dish is similar to sweet-and-sour pork. The tender vegetables, juicy pork and flavorful sauce are delicious over rice.—Wayne Tews, Antigo, Wisconsin.