Sweet And Sour Pork (Goo Lo Yuke) Recipe - Cooking Index
Sweet And Sour Pork (Goo Lo Yuke) Recipe - Cooking Index
| 1 lb | 454g / 16oz | Pork butt cut into 1-inch - pieces |
| Meat Marinade | ||
| 1 tablespoon | 15ml | Sherry |
| 2 tablespoons | 30ml | Water |
| 2 tablespoons | 30ml | Soy sauce |
| 4 teaspoons | 20ml | Flour |
| 4 teaspoons | 20ml | Cornstarch |
| 1 | Green pepper - cut into 1/2 | |
| Chunks | ||
| 1 | Onion - cut into wedges | |
| 12 | Maraschino cherries | |
| 1 cup | 237ml | Canned lichee |
| 1 cup | 237ml | Pineapple chunks |
| Sauce Mixture | ||
| 1/2 cup | 80g / 2.8oz | Brown sugar |
| 1/2 cup | 118ml | Vinegar |
| 1 teaspoon | 5ml | Salt |
| 4 tablespoons | 60ml | Catsup |
| 3/4 cup | 177ml | Pineapple juice |
| 4 teaspoons | 20ml | Cornstarch |
Had a house guest last week--an old friend who likes my Chinese cooking, but tends to prefer the tamer stuff--you know, things without tentacles or feet. So I whipped up a batch of this excellent, quick and easy sweet and sour pork. It's a long time favorite that I haven't cooked for a some time. Been too busy with Thai and Vietnamese food to make it. It was just as excellent as I remember it being and I actually improved on it with a couple of substitutions.
I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar has a rich, complex and addicting taste while being a little less cloyingly sweet than regular sugars. It gives a taste that's "exotic" without being obvious. Where the recipe calls for 3/4 cup pineapple juice I used 3/4 cup of the juice from some brandied peaches I made. I made 'em months ago and froze the leftover juice specifically to use in a sweet and sour dish. (This is a good thing to do with any sweet fruity type juice.) I left out the maraschino cherries-and substituted a red bell pepper for the color contrast. The only thing even faintly exotic in the recipe is the canned lichees (also a good juice to save for sweet and sour stuff) and that can be omitted if you can't find them--or use canned apricots or whatever instead. You could also use longans or rambutans, which are close relatives of lichee, quite successfully.
PREPARATION: Drain fruits, prepare sauce mixture. Marinate pork in meat marinade for 1/2 hour.
COOKING: Deep fry pork cubes in a wok for about 3 to 4 minutes until golden brown. Drain. Pour all the oil back into the bottle. Add sauce mixture into wok and stir until thickened. Add green pepper and onions and cook for 2 minutes. Add pork cubes and stir until heated through. Add fruits and stir until they're coated with the sauce.
DO-AHEAD NOTES: Cook through making the sauce. Just before serving, add pork, vegetables and fruit according to directions.
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Source:
Sue Klapper
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