CHINA~ Crisp Fried Pork w/Sweet & Sour Sauce~ Gwoo Lo Yook
CHINESE CRISP FRIED PORK WITH SWEET & SOUR SAUCE
Gwoo Lo Yook
1 pound pork tenderloin
1 tablespoon soy sauce
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon five-spice powder
1 cup all-purpose flour
3/4 cup warm water
1 tablespoon peanut or vegetable oil
1 egg white
Peanut or vegetable oil for deep frying
Sweet & Sour Sauce (recipe follows)
Cut pork into 1/2-inch slices, then into 1-inch squares. Place in bowl and mix with soy sauce, wine, salt, pepper and five spice powder. Refrigerate while preparing batter. Mix flour and warm water into a smooth batter with a wooden spoon, stir in oil, and allow to stand for 30 minutes. Beat egg white until stiff and fold into batter. Heat oil in deep-fryer to 350F/175. Dip pieces of pork in batter, and deep fry a few at a time until pork is cooked and batter golden. Drain on paper towels and set aside. Repeat process until all pork is cooked. Set aside and make sauce. Shortly before serving, reheat oil on high heat (450F/230C), and once more fry pork, a few pieces at a time, for just a few seconds. This second frying makes the batter very crisp. Drain again on paper towels. Arrange on a serving platter, pour hot Sweet Sour Sauce over and serve immediately.
CHINESE SWEET & SOUR SAUCE
Makes 4 to 6 servings
1 tablespoon soy sauce
1 tablespoon Chinese wine or sherry
3 tablespoons tomato sauce/ketchup
2 tablespoons white vinegar
2 tablespoons sugar
3/4 cup water
1 tablespoon cornstarch
1 tablespoon cold water
1 small onion, peeled, halved and thinly sliced.
2 tablespoons peanut oil
1 garlic clove, finely minced
1/4 teaspoon finely grated fresh ginger
1/2 cup sliced water chestnuts
1/4 teaspoon dried crushed red chilies
1 small green bell pepper, chopped
1 8oz can pineapple chunks, drained
Combine soy sauce, wine, tomato sauce, vinegar, sugar and water in a bowl; stir until sugar dissolves. In a small cup, mix cornstarch with 1 tablespoon cold water. Heat peanut oil in large frying pan, add onions, garlic, ginger and remaining vegetables, except pineapple, and stir-fry for 2 minutes. Add sauce mixture, bring to a boil, then stir in cornstarch mixture and cook, stirring constantly, until thickened. Remove from heat and stir in the pineapple.
Source: S's recipe collection