Author Topic: Chinese - Sweet and Sour Pork (Gu Lou Yok)  (Read 1534 times)

Olga Drozd

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Chinese - Sweet and Sour Pork (Gu Lou Yok)
« on: October 20, 2014, 07:26:21 PM »
Sweet and Sour Pork

Batter covered pork is deep-fried twice for extra crispiness and coated with a delicious sweet and sour sauce.  If you like it hot you can always add crushed red pepper flakes or sliced chilli peppers to the sauce.  The wok I used was a heavy duty cast iron wok  --  the coating on the pork stayed on and was crisp.   Carbon steel wok is also a good choice to use. You might need more oil if your wok is large. I reduced the salt in the batter from 1 teaspoon to 1/2 teaspoon and also in the sauce. Sometimes I use pork tenderloin in place of the pork loin.

1 1/2 pounds pork boneless loin or leg
1 egg, slightly beaten
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
1/2 teaspoon or 1  teaspoon salt
1 teaspoon light soy sauce
1/4 teaspoon white pepper

2 tomatoes
1 green pepper

Vegetable oil for deep frying
3/4 cup all purpose flour
3/4 cup water
2 Tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda

1 cup plus 2 Tablespoons sugar
1 cup chicken broth or low sodium canned broth
3/4 cup white vinegar or rice vinegar
1 Tablespoon vegetable oil
2 teaspoons dark soy sauce
1/2  teaspoon salt
1 clove garlic, finely chopped

1/4 cup cornstarch
1/4 cup cold water
1 can (8 1/4 ounces) pineapple chunks, drained

Trim fat from pork; cut pork into 3/4 inch pieces.  Mix egg, 2 Tablespoons cornstarch, 2 Tablespoons vegetable oil, 1/2 teaspoon salt, 1 teaspoon soy sauce and the white pepper in medium bowl; stir in pork.  Cover and refrigerate 20 minutes.

Cut each tomato into 8 wedges.  Cut bell pepper into 1-inch pieces.  Set aside.

Heat vegetable oil (1 1/2 inches) in wok to 350 F.

Mix flour, 3/4 cup water, 2 Tablespoons cornstarch, 1/2 teaspoon salt and the baking soda in medium bowl.  Stir pork pieces into batter until well coated.  Fry about 15 pieces at a time 4 minutes or until light brown, turning frequently; drain on paper towels.  Increase oil temperature to 375 F.  Fry pork all at one time 1 minute or until golden brown; drain on paper towels. (I fried in 2 batches the second time).  Place pork on heated platter.

Heat sugar, broth, vinegar, 1 Tablespoon vegetable oil, 2 teaspoons soy sauce, 1/2 teaspoon salt and the garlic to boiling in 3-quart saucepan.  Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir about 20 seconds or until thickened.  Stir in tomatoes, bell pepper and pineapple.  Heat to boiling; pour over pork.  Serves 8.

Deep-frying involves immersing batter-dipped pieces of meat, fish, poultry or vegetables in hot oil.  Sometimes the pieces are marinated before they are dipped for more intense flavor. Food is deep-fried in two steps:  First it is fried to a golden brown, then drained and cooled.  The oil is reheated and the food is fried a second time.  The two-stage method insures that the food is fully cooked, with a crisp exterior; it prevents the outside from overcooking before the inside is done.  Woks, with their deep, rounded shapes, are ideal for deep-frying.  Deep, heavy saucepans or Dutch ovens work just as well.

To deep-fry, pour in the correct amount of oil and heat uncovered (to prevent overheating).  Use a deep-fat thermometer to check the temperature of the oil at regular intervals during cooking.  If the temperature is too high, the food will brown on the outside before the inside is done.  If it is not hot enough, the food will sink and become greasy.  Remove each batch of deep-fried food from the hot oil with a fine wire strainer.  Let the oil return to the recommended temperature before continuing with the next batch.  If the oil over heats, turn off the burner until the oil cools.
« Last Edit: November 07, 2014, 08:50:13 AM by Olga Drozd »