Thursday, January 13, 2011

Sweet and Sour Meat 咕嚕肉

This dish seems to be all times favorite, either in the restaurant or at home. Here is my version of the recipe.

400 gm pork belly
some cornflour for coating
1 no big onion (wedged)
1 no. red chili (wedged)
1 no. tomato (wedged)
1 slice of pineapple (cut into bite size)
1/2 cucumber (cubed) - rub cucumber with a bit of salt, rinse off with water, add in 2 tsp of sugar and 2 tbsp white rice vinegar, set aside.

Optional ingredients
1/2 no. green capsicum (wedged) - I omitted
1/2 no. Green Capsicum (wedged) - I omitted

1 - 2  tsp of my premium aromatic spice
sugar to taste 

1/2 tsp sesame oil
1 no. egg white
1 tbsp Shao Shing wine
1 tsp bicarbonate of soda

1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp sugar
salt to taste
some cornflour for thickening
1/2 bowl of water


  1. Cut meat in 1/2 inch thick and marinade with marinate at least for 2 hours
  2. Coat meat cubes with cornflour and deep-fry in hot oil till golden brown, dish out, drained and set aside.
  3. Put in 1 tbsp oil in wok, stir-fry onion, red chili, capsicum, pineapple till fragrant. Pour in the sauce and the white vinegar mixture from the cucumber and cook till thick.
  4. Add in the tomato and cucumber
  5. Lastly add in the prefried meat and mix well-coated.
  6. Serve hot with rice.

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