Sweet & Sour Pork (goo Lo Yuke) Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1 lb: pork butt cut into 1-inch pieces,
MEAT MARINADE
1 tablespoon: sherry,
2 tablespoon: water,
2 tablespoon: kikkoman soy sauce,
4 teaspoon: flour,
4 teaspoon: cornstarch,
1: green pepper, cut into 1/2 inch chu, nks
1: onion, cut into wedges,
12: maraschino cherries,
1 cup: canned lichee,
1 cup: pineapple chunks,
SAUCE MIXTURE
1/2 cup: brown sugar,
1/2 cup: vinegar,
1 teaspoon: salt,
4 tablespoon: catsup,
3/4 cup: pineapple juice,
4 teaspoon: cornstarch,
Directions:
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. Its a long time
favorite that I havent 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 thats "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++bleechhhhh!++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 cant find
them++or use canned apricots or whatever instead. You could also use
longans or rambutans, which are close relatives of lichee, quite
successfully.
Yield: 6 servings
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 theyre 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.
Posted by Stephen Ceideberg; March 11 1991.
Yield: 1 servings
Source from luhu.jp
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. Its a long time
favorite that I havent 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 thats "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++bleechhhhh!++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 cant find
them++or use canned apricots or whatever instead. You could also use
longans or rambutans, which are close relatives of lichee, quite
successfully.
Yield: 6 servings
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 theyre 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.
Posted by Stephen Ceideberg; March 11 1991.
Yield: 1 servings
Source from luhu.jp