How to Make Sweet and Sour Pork 🐷 | 咕噜肉 | 酢豚 || The Cookworm

#咕噜肉 #sweetandsourpork #thecookworm
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Serves 1-2pp
[Ingredients:-]
• 350g Pork Shoulder/Tenderloin cut into bite size pieces
• 2 Garlic cloves smashed
• 1/4 red and green Capsicum cut into small pieces
• 1/2tbsp Chinese cooking wine
• 1/2 Onion cut into small pieces
• 1/2cup Corn starch for coating
• Corn starch slurry (1tsp Corn starch mixed with 1/2tbsp Water)
• Oil for frying
[Marinate]
• 1tsp Salt
• 1tsp white or black Pepper
• 1tsp Sugar
• 1/2tbsp Chinese cooking wine
• 1tsp Soy sauce
• 1tsp Corn starch
• 1 Egg yolk
[Sweet and Sour Sauce]
• 225ml white Vinegar
• 250g Chinese Brown Sugar Slices or plain white Sugar
• 30g Tomato Ketchup
• 50g Tomato Paste, or substitute for more Tomato Ketchup
• 30ml Worcestershire sauce
• 3 Dried Sour Plums (Optional but recommended)
• 5 Haw Flake wafers (Optional but recommended)
[Method:-]
1. Marinate the pork with the marinate ingredients, mixing well until everything is combined then set aside and let the marinate sit for 30mins.
2. Combine everything for the sauce together and bring to a light boil over low heat, stirring occasionally making sure the sugar is dissolved.
3. Once it comes to a boil, remove the dried plums if added and let lightly simmer for 1-2mins. Remove from heat into a bowl then let cool.
4. Heat the oil over low heat while preparing the pork for frying.
5. Reawaken the pork by giving it a good mix once more. Coat each piece in the corn starch and press each piece to ensure the starch sticks. Shake off excess starch.
6. When the oil reaches 175C/347F, carefully place the pork pieces in and do not move them around. After 30seconds, begin to swirl the pieces
around so nothing sticks together and to ensure even cooking. Fry for about 4mins or until lightly golden and a crust has formed.
7. Strain out and set aside on a cooling rack. Strain out loose bits from the oil and heat the oil to 200C/392F for the second fry.
8. Place to pork back into the hot oil and fry for about 1-2mins or lightly golden and crispy. Strain and set aside.
9. Bring a wok to high heat and add in 1-2tbsp oil then add in the onions and garlic. Stir-fry for 35secs.
10. Add in the capsicums and cook for another 1-2mins until slightly charred and the onions and capsicums have soften.
11. Add in the cooking wine and stir quickly and cook for 30secs.
12. Add in about 1cup of the sweet and sour sauce and stir constantly until slightly thicken. Adjust the thickness of the sauce with the slurry a teaspoon at a time. And cook for about a minute or two.
13. Finally add in the pork and toss to coat evenly. Dish out.
14. Enjoy!
[Tips:-]
Dried sour plums and Haw flake wafers can be found at well stocked Chinese grocery stores.
Be careful when adding the pork to the hot oil.
The Sauce makes more than enough for this serving of pork. Cooled sauce can be cover and refrigerated up to 1 week!
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How to Make Sweet and Sour Pork 🐷 | 咕噜肉 || The Cookworm

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Yummy

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HAHAHA Thank you for your excitement 😂

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