Prepare to embark on a mouthwatering journey that will transform your home kitchen into a Chinese restaurant-worthy experience! Sweet and Sour Pork (Goo Lo Yuke) is the ultimate crowd-pleaser that combines crispy, golden-brown pork with a vibrant, tangy sauce that will make your taste buds dance with excitement. Whether you're a cooking novice or a seasoned chef, this recipe promises to deliver restaurant-quality flavors that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb pork shoulder, cut into cubes
- 1/2 cup cornstarch
- 1/2 cup sweet and sour sauce
- 1 cup green bell pepper, chopped
- 1 cup onion, chopped
- Oil for frying
Instructions
- Prepare the pork by cutting the pork shoulder into 1-inch uniform cubes, ensuring they are roughly the same size for even cooking.
- In a large mixing bowl, coat the pork cubes thoroughly with cornstarch, shaking off any excess. This will help create a crispy exterior when frying.
- Heat vegetable oil in a deep fryer or large wok to 375°F (190°C). The oil should be deep enough to fully submerge the pork cubes.
- Carefully add the cornstarch-coated pork cubes to the hot oil in small batches. Fry for 3-4 minutes until golden brown and crispy, turning occasionally to ensure even cooking.
- Remove the fried pork cubes using a slotted spoon and drain on paper towels to remove excess oil. Keep warm.
- In a separate pan, sauté the chopped green bell peppers and onions over medium-high heat until they become slightly softened but still retain some crunch, about 2-3 minutes.
- Add the sweet and sour sauce to the vegetables, stirring to combine and heat through for 1-2 minutes.
- Gently fold the crispy pork cubes into the sauce and vegetable mixture, ensuring each piece is evenly coated.
- Serve immediately over steamed white rice, garnishing with additional chopped green onions or sesame seeds if desired.
Tips
- Cornstarch is Key: The secret to achieving that irresistible crispy exterior is thorough cornstarch coating. Make sure each pork cube is completely and evenly covered.
- Oil Temperature Matters: Use a deep-fry or candy thermometer to maintain the oil at exactly 375°F (190°C). This ensures crispy, not greasy, pork cubes.
- Fry in Batches: Don't overcrowd the pan! Frying in small batches keeps the oil temperature consistent and prevents the pork from becoming soggy.
- Fresh is Best: Use fresh vegetables for the best crunch and flavor. Slightly undercooked bell peppers and onions will provide a delightful texture contrast.
- Sauce Timing: Add the sweet and sour sauce just before serving to keep the pork crispy and prevent it from becoming soggy.
- Serving Suggestion: For the ultimate experience, serve immediately over steamed white rice and garnish with sesame seeds or chopped green onions for an extra pop of flavor and presentation.Pro Tip: If you want to make this dish ahead of time, fry the pork and prepare the vegetables separately. Combine and add the sauce just before serving to maintain that perfect crispy texture!
Nutrition Facts
Calories: 364kcal
Carbohydrates: 31g
Protein: 20g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 60mg
