Sweet and Sour Pork (Gwoo Lo Yook) recipe
ingredients
1.5 kg pork cut into 2 cm cubes
100 g cornflour
2 eggs (eggwash)
1 clove garlic
500 ml water
125 ml vinegar
300 g breadcrumbs
300 g celery CUt into julienne
300 g carrot CUt into julienne
2 lemons, zest only
15 g ginger
75 g sugar
75 ml soy sauce
300 g crushed pineapple
500 g boiled rice
salt, pepper
100 g cornflour
2 eggs (eggwash)
1 clove garlic
500 ml water
125 ml vinegar
300 g breadcrumbs
300 g celery CUt into julienne
300 g carrot CUt into julienne
2 lemons, zest only
15 g ginger
75 g sugar
75 ml soy sauce
300 g crushed pineapple
500 g boiled rice
salt, pepper
method
1. Roll the pork in cornflour, then in eggwash and finally coat with the breadcrumbs.
2. Deep fry the pork at 180°C for 4 minutes, remove and drain.
3. Bring the water to the boil, season and blanch the celery and carrots for 3 minutes, add the grated zest of lemon, chopped ginger, and garlic. Drain and reserve.
4. Reboil the cooking liquid with the vinegar, sugar, soy sauce and pineapple, then thicken it with the remainder of the cornflour.
5. Mix in the pork, reheat and serve with the boiled rice.
2. Deep fry the pork at 180°C for 4 minutes, remove and drain.
3. Bring the water to the boil, season and blanch the celery and carrots for 3 minutes, add the grated zest of lemon, chopped ginger, and garlic. Drain and reserve.
4. Reboil the cooking liquid with the vinegar, sugar, soy sauce and pineapple, then thicken it with the remainder of the cornflour.
5. Mix in the pork, reheat and serve with the boiled rice.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
