Sweet & sour pork (goo lo yuke)
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Sweet & sour pork (goo lo yuke)
  Sweet    Pork    Chinese  
Last updated 6/12/2012 1:25:44 AM. Recipe ID 59818. Report a problem with this recipe.
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      Title: Sweet & sour pork (goo lo yuke)
 Categories: Chinese, Pork, Ceideburg 2
      Yield: 1 Servings
 
      1 lb Pork butt cut into 1-inch
           -pieces

MMMMM-----------------------MEAT MARINADE----------------------------
      1 tb Sherry
      2 tb Water
      2 tb Kikkoman soy sauce
      4 ts Flour
      4 ts Cornstarch
      1    Green pepper, cut into 1/2
           -inch chunks
      1    Onion, cut into wedges
     12    Maraschino cherries
      1 c  Canned lichee
      1 c  Pineapple chunks

MMMMM-----------------------SAUCE MIXTURE----------------------------
    1/2 c  Brown sugar
    1/2 c  Vinegar
      1 ts Salt
      4 tb Catsup
    3/4 c  Pineapple juice
      4 ts Cornstarch
 
  Had a house guest last week++an old friend who likes my Chinese
  cooking, but tends to prefer the tamer stuff++you know, things
  without tentacles or feet.  So I whipped up a batch of this
  excellent, quick and easy sweet and sour pork.  It's a long time
  favorite that I haven't cooked for a some time.  Been too busy with
  Thai and Vietnamese food to make it. It was just as excellent as I
  remember it being and I actually improved on it with a couple of
  substitutions.
  
  I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar
  has a rich, complex and addicting taste while being a little less
  cloyingly sweet than regular sugars. It gives a taste that's "exotic"
  without being obvious.  Where the recipe calls for 3/4 cup pineapple
  juice I used 3/4 cup of the juice from some brandied peaches I made.
  I made 'em months ago and froze the leftover juice specifically to
  use in a sweet and sour dish. (This is a good thing to do with any
  sweet fruity type juice.)
  
  I left out the maraschino cherries++bleechhhhh!++and substituted a
  red bell pepper for the color contrast. The only thing even faintly
  exotic in the recipe is the canned lichees (also a good juice to save
  for sweet and sour stuff) and that can be omitted if you can't find
  them++or use canned apricots or whatever instead. You could also use
  longans or rambutans, which are close relatives of lichee, quite
  successfully.
  
  Yield: 6 servings
  
  PREPARATION:  Drain fruits, prepare sauce mixture. Marinate pork in
  meat marinade for 1/2 hour.
  
  COOKING:  Deep fry pork cubes in a wok for about 3 to 4 minutes until
  golden brown.  Drain.  Pour all the oil back into the bottle. Add
  sauce mixture into wok and stir until thickened. Add green pepper and
  onions and cook for 2 minutes.  Add pork cubes and stir until heated
  through. Add fruits and stir until they're coated with the sauce.
  
  DO-AHEAD NOTES:  Cook through making the sauce.  Just before serving,
  add pork, vegetables and fruit according to directions.
  
  




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Recipe ID 59818 (Apr 03, 2005)

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