chinese sweet and sour pork

Sweet and sour pork

Sweet and sour pork (“goo lou yok” in Cantonese dialect)is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce is considered its ancestor.
The origin of sweet and sour pork was 18th century Canton or earlier. A record shows that the renowned Long Family in the prosperous neighbouring Shunde county (of the Qinghui Garden fame, and the family was active in the 18th and 19th centuries), used sweet and sour pork to test the skills of their family chefs. It spread to the United States in the early 20th century after the Chinese migrant goldminers and railroad workers turned to cookery as trades. The original meaning of the American term chop suey refers to sweet and sour pork.
While traditional Chinese/Cantonese sweet and sour pork recipe calls for the use of rice vinegar and ketchup to bring out the sour taste, I also use plum sauce to add some extra zing, plus a few dashes of Lea & Perrins Worcestershire Sauce and oyster sauce to complete a harmony balance. They are my secret ingredients and do make a nice difference in terms of taste, in my honest opinion.
Other than the sauce, the frying batter is no less important. A great batter recipe promises crispy and crunchy coating for the pork. In my recipe below, you will also find the instructions and exact measurement to make the batter. It is simply awesome!
Here is Recipe of Sweet and sour pork
How to make Sweet and sour pork

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