Sweet and Sour Pork (咕嚕肉) is arguably one of the most well-known dishes found in Chinese restaurants across the world.  This Cantonese dish is made from crispy bite-size pork pieces coated in a well-balanced sweet and sour sauce tossed with capsicum and pineapples.    What’s not to love about this sweet, tangy and vibrant dish?

As common as this dish is, Sweet and Sour pork isn’t a dish that a lot of families would make at home.  Why?  Well, I’m going to be straight with you, it’s because it isn’t easy to make.   It might take some practice and tweaking to get this recipe right, but it’s all worth it.

Warning:  I wouldn’t attempt making this on a work night.  I took a vacation day earlier this week and took on this challenge and got the thumbs up from hubby.  [And judging how much I enjoyed cleaning and cooking on my day off,  I’m starting to think I have potential to become a housewife…bye bye C#, TIBCO, FIX…]

Sweet and Sour Pork
Serves 2

Ingredients
240g pork spare ribs (get your butcher to cut into bite size pieces)
1/2 green capsicum
1/2 red capsicum
2 slices canned pineapple rings (fresh is also good!)
1 shallot

Marinade
1 tsp soy sauce
1/3 tsp salt
1 tsp cornstarch
2 tbsp egg, beaten

Sauce
1 1/2 tbsp vinegar
2 tbsp sugar
1 1/2 tbsp ketchup
1 tsp cornstarch
5 tbsp water

For Frying
1/2 cup cornstarch
canola or corn oil for frying

Mix the soy sauce and salt into the spare ribs, then add the cornstarch and egg and marinade for 30 minutes.

Cut the capsicum and pineapples into bite-size pieces. Finely chop the shallots.

In a large dish or baking pan coat the spare ribs in cornstarch, so that it’s completely covered.

Over medium-high heat, add in enough oil for deep-frying in a deep skillet or wok. Once the oil is hot, add the spare ribs in piece by piece. After 90 seconds, move the spare ribs around to avoid the batter sticking together. Continue to deep fry for about 5-6 minutes. Select one of the bigger pieces to check that is cooked through.  Once the pork is cooked through, turn the heat on high and continue to deep fry for 30 seconds more. Remove the pork pieces and drain with paper towels.

Remove the oil used for frying

Heat up the wok with 1 tbsp of oil over high heat and add the capsicum and stir fry for a minute and add the pineapple. Remove from heat.

With 1 tbsp of oil, stir fry the shallots until fragrant. Add the sauce and heat until it simmers and thickens. Toss in the pork, capsicum and pineapple and coat with the sweet and sour sauce.

Serve and enjoy!

Source:  Town Gas Cooking