咕老肉 Sweet Sour Pork


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咕老肉 Sweet Sour Pork
A classic dish from North East (Dongbei) China, originating in the city of Harbin, Heilongjiang Province. It consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavored with ginger and garlic. The batter absorbs the sauce and softens. A Beijing variant has the sauce thin and watery, while the dish as prepared in the North East is often a thicker sauce with some ketchup added to it. However true 咕老肉 Sweet Sour Pork is made with an amber colored sauce due to the fact that it uses caramelized sugar.
Servings
Ingredients
Marinade
Main Ingredients
Sweet and Sour Sauce
Other Ingredients
Servings
Ingredients
Marinade
Main Ingredients
Sweet and Sour Sauce
Other Ingredients
Instructions
  1. Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside for 30 minutes.
  2. Combine sauce ingredients in a small saucepan and set aside.
  3. Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
  4. Add oil into wok to a depth of about 2 inches. Over high heat, bring oil to 360'F. Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200'F oven while cooking remaining pork.
  5. Meanwhile, cook sauce over medium-high heat, stirring until sauce boils and thickens. Stir in lychee, bell pepper, and pineapple. Reduce heat to low and cook for 1 minute. Arrange pork on a serving platter, pour sauce over pork. Serve hot.
Recipe Notes

From A Wok for All Seasons by Martin Yan. (Doubleday) Copyright 1988 by Yan Can & Company.

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