Sweet and Sour Pork/Ku Lou Yuk

Sweet and Sour Pork.png

Sweet and Sour Pork/Ku Lou Yuk is a popular Chinese restaurant dish. The pork is double fried to get a crispy texture.

Recipe by Mama Ding

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Total Time | 50 mins

Prep Time | 30 mins

Cook Time | 20 mins

Servings : 4 - 6

Ingredients

  • 170 g (6oz) pork loin, sliced into 0.5 cm (1/4 “) thick

  • 1 tsp Chinese cooking wine (optional)

  • 1 tsp light soy sauce or to taste

  • 1/2 tsp salt or to taste

  • 1/2 cucumber, remove seeds and sliced into smaller pieces

  • 1/2 green capsicum, sliced

  • 1/2 red capsicum, sliced

  • 2 tomatoes, sliced into wedges

  • 1 small carrot, peeled and sliced thinly

  • 1 onion, sliced into wedges

  • 1 stalk spring onion, sliced white part into 2 cm pieces

  • For the coating~

  • 2 tbsp plain flour

  • 8 tbsp cornstarch

  • 1 tbsp cooking oil

  • 5 tbsp water

  • a pinch of baking powder

  • For the sauce~

  • 7 tbsp tomato sauce/ketchup

  • 3 tbsp water

  • 2 tbsp sugar

  • 1 tbsp rice vinegar

  • 1 tsp light soy sauce

  • a pinch of salt

  • cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)


Method

01 In a bowl, marinate the sliced pork with cooking wine(if using), light soy sauce and salt. Set aside while you slice all the vegetables and prepare the coating, sauce and the slurry.

02 In another bowl, add all the ingredients for the coating together. Mix until you get a smooth mixture. Set aside.

In a third bowl, mix all the ingredients of the sauce together. Set aside.
In a small bowl, mix the cornstarch and the water for the slurry. Set aside.

03 Heat enough oil for deep frying in a wok/pan. When the oil is hot, reduce to medium heat. Dip the pork slices into the coating mixture and then deep fry for 3 mins. Remove and drain on paper towels.

04 Turn the heat up to high. Add the fried pork slices and fry until golden brown, about 5-8 mins. Dish out with a sieve, drain well on paper towels and place on a plate.

05 Remove oil from the wok/pan leaving 1 tbsp of oil. Fry all the vegetables on high heat until they turn slightly brown. Dish out everything except the spring onions onto a plate.

06 To cook the sauce:

Fry the spring onions until slightly charred. Add the sauce mixture prepared earlier. Bring to the boil and add the cornstarch slurry, while stirring. Keep stirring until the sauce thickens. Cook for 1 min then turn off heat. Taste and adjust sweetness/sourness according to taste.

07 Add the twice-fried pork slices and the cooked vegetables to the sauce in the wok/pan. Stir to coat well. Dish out onto your serving plate and serve with rice.

Notes

You can replace the cooking wine with 1 tsp ginger juice. Pound/Blend a 2 cm piece of ginger and squeeze the pulp for the juice.

Mama DingComment