Sweet and Sour Gu Lou Pork
Sweet and Sour Pork
Pound pork shoulder flat, cut into bite-sized chunks, and marinate. Deep-fry twice until fully cooked, then toss evenly with pineapple, green and red bell peppers, and sweet and sour sauce. Serve arranged around fried shrimp crackers.
Ingredients
Pork shoulder (cut into thin slices, pounded, and cut into 2cm cubes)
400 g
Green and red chili peppers (sliced)
5 g
Pickled sour fruit
100 g
Scallion whites
5 g
Cornstarch, dry and slaked (for marinating and thickening)
200 g
Sweet and sour sauce
200 g
Fine salt
a pinch
Minced garlic
a pinch
Cooking oil (about 75 g absorbed)
1000 g
Fried shrimp chips (for plating around the edge)
12
Instructions
1
Step 1
Slice the pork into thin pieces, pound them lightly with the flat of a knife, then cut into 2 cm cubes. Place in a bowl, add the salt, a little cooking oil, and dry cornstarch to marinate, then coat each piece individually with more dry cornstarch.
2
Step 2
Heat a wok with oil until very hot, then lower the pork pieces into the oil and gently poach-fry over low heat until about nine-tenths cooked; remove. Reheat the oil over high heat until smoking, return the pork and fry a second time until fully cooked and crisp, then pour off the oil and drain. In a clean wok, stir-fry the pickled sour fruit, scallion whites, minced garlic, and sliced green and red chilies until fragrant, pour in the sweet and sour sauce and bring to a boil, thicken with the slaked cornstarch, then add the fried pork and toss quickly to coat. Transfer to a serving plate, arrange the 12 fried shrimp chips around the edge, and serve immediately.
