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Ku Lo Yuk: Sweet And Sour Pork

Preparation time: 25 minutes


Number of servings: 4


 


INGREDIENTS

  • 1kg spareribs or 500g pork tenderloin
  • 1 Tbsp Shaoxing cooking wine
  • ¼ tsp white pepper
  • ¾ tsp salt
  • 1 Tbsp fish sauce
  • 1 egg
  • 300g potato starch
  • 565g pineapple slices in syrup
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 onion

Sauce mix:

  • Pineapple syrup and water
  • 300g ketchup
  • 100ml natural vinegar
  • 1 Tbsp tomato paste
  • 8g vanilla sugar
  • 2½ Tbsp sugar
  • ½ tsp salt
  • 2 Tbsp potato starch
  • Water
  • Frying oil


HOW TO MAKE IT



Slice the bell peppers and onion into rough chunks. Cut the spareribs into pieces of 3 to 4 cm, rinse them with running water and dry them with a paper towel.



Put the meat in a bowl, and add the cooking wine, white pepper, salt and fish sauce. Mix all well and put it aside for about 30 minutes.



Bring the spareribs to room temperature and mix the meat with the egg. Sprinkle the potato starch over a plate. Put the spareribs on the plate and cover it completely with the potato starch. Squeeze the meat so everything sticks well.



Heat oil to 160℃ and fry the spareribs for about 3 minutes. Then heat the oil to 180℃ and fry the spareribs another 3 minutes. This way, the spareribs get a crispy layer and the meat remains tender.



Drain the pineapple above a bowl. Keep the syrup and the pineapple slices separate. Pour the pineapple syrup in a measuring cup and pour water in until you have 500 ml moisture in total.

Heat a bit of oil in the pan. Add the tomato paste and stir-fry it for about 30 seconds. Then add the ketchup and stir-fry for about 1 minute. Add the pineapple water and vinegar. Stir until all is well mixed. Season with the vanilla sugar, sugar and salt. Stir the sauce until the sugar has dissolved. Put it aside.

Heat oil in a large frying pan. Fry the onions for about 2 minutes. Add the bell peppers and stir-fry them until half soft. Then add the pineapple, followed by the sauce. Stir well and bring it to a boil.

Mix the potato starch in a bowl with a bit of water until it becomes a porridge. Add the mixture to the sauce, little by little, while stirring and until the sauce is as thick as you prefer. Add the fried spareribs and mix all well.

  • Su (número de referencia): REC326
  • En existencias