sweet and sour pork
Guangzhou style

500 gr lean pork
1 tsp salt
2 eggs
3 tablespoons cornstarch
1 small green pepper
200 g bamboo shoots
6 cloves garlic
1 shallot

Sauce ingredients:
4 1/2 tbsp sugar
3 tbsp vinegar
2 tsp soy sauce
2 tbsp tomato ketchup
125 ml water
salt to taste
2 tsp cornflour
2 tsp water

whisk the eggs. Mix the cornstarch with a tsp of water waters. Cut the meat into diamond-shaped pieces of 2.5 cm. Mix the salt throught and leave it to rest for 15 minutes. Mix the eggs with the cornstarch and mix it with the meat. Cut the pepper and bamboo shoots in diamond-shaped pieces that are about the same size as the meat.
Heat in a wok the oil and fry the meat until golden brown. Add the bamboo shoots, and remove it immediately with the meat from the wok and let drain.
Mix the ingredients (except the cornstarch paste) for the sauce well so that it forms the sauce. Pour the oil from the wok but leaves 2 tablespoons oil. Heat the oil in the wok and stir fry the garlic and add the shallot and pepper and fry for 1 minute. Then add the sauce and if all this boils, then add cornstarch mixture and stir until the sauce is thickened. Add the meat back and stir everything thoroughly until the sauce is spread evenly over the meat.

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