Saturday, June 30, 2012

Sweet And Sour Pork -咕噜香肉

咕噜肉, or sweet and sour pork, is one of the popular dishes served at every zichar stall. The tangy mixture of sweetness and sourness makes it appetizing and a favourite amongst children, who will almost definitely sit down obediently at the table and stop running around.

As simple as the dish may seem, careful efforts must be taken in order to use fresh ingredients like cucumber, pineapple and tomato, to ensure the right proportion of tomato ketchup, yet at the same time, preserve the crispiness of the pork dice.



200g pork belly

1/2 egg
1/4 teaspoon salt
1/4 teaspoon light soy sauce
1 teaspoon  Chinese cooking wine "Rose -wine" (玫瑰露酒)
1/2 tablespoon tapioca flour

100g pineapple - cut in to small cubes or diamond shapes
100g cucumber -  same as above
1 teaspoon chopped garlic
1/2 big onion - cut into small pcs

5 tablespoon white vinegar
4 tablespoon sugar
3/4 teaspoon salt
1 tablespoon tomato sauce (ketchup)
1-2 teaspoon Worcestershire sauce (急汁)

(C) Thickening:
1/2 tsp tapioca flour add with 1/2 tbsp water

1)Cut meat into  small bite sizes. Marinate with seasoning for 10 minutes.
2)  Coat meat with some tapioca flour. Deep fry till cooked and crispy. Dish up.
3)  Saute garlic till fragrant, add in big onion and stir fry for a while,  then add in cucumber and tomato continue to stir-fry for few minutes. Pour in sauce and  thickening water, add in  (2)  toss well until the meat has absorbed all the gravy. Serve on a plate. 



  1. Hi Veronica, this is absolutely delicious,yum yum
    I want extra rice, please! LOL

    Have a nice weekend.

  2. I like anything sweet and sour. Thanks for sharing!