Sweet and Sour Pork
also called sweet and sour pork · sweet & sour pork · gu lo yuk · gu lao rou · 咕嚕肉 · 咕噜肉
- Takeout Counter
- serves 4
- recipe says 50 min
- Stir-Fries
Three ways to read this recipe
The table
| 1 1/4 lb(560 g; cut in 1-in cubes)pork shoulder | marinate 20 min | dredge dry, shake off the loose | fry 350°F 5 min, again at 375°F 2 min | toss to coat, serve at once |
| 1 TbsShaoxing wine | ||||
| 1 Tbslight soy sauce | ||||
| 1 large(beaten)egg | ||||
| 3/4 cup(90 g)cornstarch | ||||
| 4 cups(950 mL)peanut oil | ||||
| 1 medium(cut in 1-in squares)green bell pepper | stir-fry 2 min, keep them crunchy | pour the sauce in, simmer 1 min | ||
| 1/2 medium(cut in petals)onion | ||||
| 1 cup(165 g; drained)pineapple chunks | ||||
| 1 1/2 cups(355 mL)sweet and sour sauce | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1marinate 20 min
2stir-fry 2 min, keep them crunchy
3pour the sauce in, simmer 1 min
goes in with what step 2 made
4dredge dry, shake off the loose
goes in with what step 1 made
5fry 350°F 5 min, again at 375°F 2 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 27 min2 of 6 steps give no time
- Needs you
- about 9 min
- If you get it wrong
- Unforgiving — the first fry cooks the pork through and the second crisps it, and the two cannot be merged into one
- What you'll wash
- Four things — the wok, a bowl to marinate in, a dish to dredge in, a rack to drain on
- Does it keep
- Not at all — the pineapple keeps thinning the sauce and the batter goes slack in it by morning
marinate 20 min
20 minwalk awayfrom the start
stir-fry 2 min, keep them crunchy
2 minneeds youfrom the start
pour the sauce in, simmer 1 min
1 minwalk away2 min in
dredge dry, shake off the loose
not timed20 min in
fry 350°F 5 min, again at 375°F 2 min
7 minneeds you20 min in
toss to coat, serve at once
not timed27 min in
- needs you
- you can walk away
- never timed
You'll need wok
Goes with
See how it is written
>> title: Sweet and Sour Pork
>> category: Stir-Fries
>> tags: pork, pineapple, chinese, deep-fry, wok
>> counters: Takeout Counter
>> aka: sweet and sour pork, sweet & sour pork, gu lo yuk, gu lao rou, 咕嚕肉, 咕噜肉
>> pairs-with: sweet-and-sour-sauce, egg-fried-rice
>> servings: 4
>> time: 50 min
>> slack: unforgiving — the first fry cooks the pork through and the second crisps it, and the two cannot be merged into one
>> washing-up: the wok, a bowl to marinate in, a dish to dredge in, a rack to drain on
>> capacity: 2 — four cups of oil in the wok, fry
>> keeps: not at all — the pineapple keeps thinning the sauce and the batter goes slack in it by morning
>> step: marinate 20 min
Marinate @pork shoulder{1 1/4%lb}(560 g; cut in 1-in cubes) with @Shaoxing wine{1%Tbs}, @light soy sauce{1%Tbs}, and @egg{1%large}(beaten) for ~marinate{20%min}.
>> step: dredge dry, shake off the loose
Dredge @&(~1)marinated pork{} in @cornstarch{3/4%cup}(90 g), pressing it on, then shaking off what does not cling.
>> step: fry 350°F 5 min, again at 375°F 2 min
Fry @&(~1)coated pork{} in @peanut oil{4%cups}(950 mL) in two batches at 350°F (175°C) for ~fry{5%min}, rest it on a rack, then return every cube to the oil at 375°F (190°C) for ~fry{2%min}.
>> step: stir-fry 2 min, keep them crunchy
Stir-fry @green bell pepper{1%medium}(cut in 1-in squares), @onion{1/2%medium}(cut in petals), and @pineapple chunks{1%cup}(165 g; drained) in a hot #wok{} for ~stirfry{2%min}, only until the edges take colour.
>> step: pour the sauce in, simmer 1 min
Pour @sweet and sour sauce{1 1/2%cups}(355 mL) over @&(~1)vegetables{} and ~simmer{1%min} until it turns glossy.
>> step: toss to coat, serve at once
Toss @&(~3)fried pork{} through @&(~1)sauce{} off the heat and serve at once — the crust holds for about a minute, which is the whole reason it is fried twice.