Gwoo lo yook

Gwoo lo yook

Crisp-fried pork with sweet sour sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon five-spice powder
500g pork fillet, loin or shoulder, trimmed of fat and cut into bite-sized cubes
150g plain flour
1 tablespoon peanut oil, plus extra for deep-frying
1 egg white

Sweet sour sauce

Quantity Ingredient
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry, (optional)
60ml tomato sauce
2 tablespoons white vinegar
2 tablespoons white sugar
1 tablespoon cornflour
2 tablespoons peanut oil
1 small onion, cut into large chunks
1 garlic clove, crushed
1/4 teaspoon fresh ginger, finely grated
80g water chestnuts, sliced
1 red capsicum, seeded and diced
3 tablespoons frozen green peas
2 tablespoons preserved melon, shredded, (optional)

Method

  1. In a bowl, mix together the soy sauce, wine, salt, pepper and five-spice powder. Add the pork, toss to coat, and then cover and refrigerate until needed.
  2. In a separate bowl, combine the flour and 185 ml lukewarm water to make a smooth batter. Stir in the peanut oil and set aside for 30 minutes. Beat the egg white until stiff, then fold into the batter.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. Dip the pork in the batter to coat. When the oil is hot, deep-fry the pork, in batches, until golden. Drain on paper towel and set aside, reserving the oil in the wok.
  4. To make the sweet sour sauce, combine the soy sauce, wine, tomato sauce, vinegar, sugar and 185 ml water in a bowl and stir until the sugar has dissolved. In a separate bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste.
  5. Heat the peanut oil in a saucepan over medium heat. Add the onion, garlic, ginger, water chestnuts, capsicum and peas and stir-fry for 2 minutes. Add the soy sauce mixture, bring to the boil, then add the cornflour paste and stir constantly until the sauce boils and thickens. Remove from the heat and stir in the melon shreds, if using. Keep warm.
  6. Just before serving, re-heat the reserved oil in the wok over medium heat. When the oil is hot, deep-fry the pork again for just a few seconds to make the batter very crisp. Remove with a slotted spoon and drain on paper towel. To serve, arrange on a plate, pour the sweet sour sauce over and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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