Sweet and Sour Pork ("Old Meat")

There are two dishes named "Sweet and Sour Pork" in China and both of these dishes are from the Cantonese cuisine.
First relates to takeout food and is called
糖醋里脊 - tang cu li ji - translates as "Sweet and Sour Meat" and it looks like this. Usually it is chunks of roasted pork in thick batter covered with a gluey and sickening sweet and sour sauce. But when this dish is well made the chunks are crispy outside and tender inside topped with a well-balanced sweet and sour sauce.
The second dish is called
古老肉 - gu lao rou - translated as "Old Meat" but later it started to be known as Sweet and Sour Pork. Today I will share with you the "Old Meat" recipe. I like it very much :p
I would like to highlight that if you ask for Sweet and Sour Pork in China you will most likely get the first dish. If you need the "Old Meat" version then you need to tell them gu lao rou or show a piece of paper with the sign that is more certain. ;)
So, today in the menu we have:

"Sweet and Sour Pork or Old Meat"
old meat - gu lao rou-

2 servings

Ingredients:
9 oz. (255 gram) pork
2/3 Tbs. soy sauce
1 egg, beaten
6-7 Tbs. cornstarch
Oil for deep-frying

2 cups total (cut into big pieces): onion, canned pineapple and green bell pepper (I cut the onion finely)

1 tsp. minced garlic

3 Tbs. each: sugar, vinegar, water, pineapple juice (from the pineapple can)
2 Tbs. ketchup
1/2 tsp. salt
1 1/2 Tbs. cornstarch

Cooked rice

Directions:
1. Tenderize the pork and cut into 1" (2cm) slices. Mix the pork with soy sauce and egg. Add the cornstarch and mix well.
2. Heat enough oil for deep-frying on a high heat to 375°F (190°С), put in the meat slowly. Deep-fry for about 4 minutes until surface is crispy and meat is cooked. Remove and put on the baking rack with a paper towel to drain excess oil.
3. In a wok or frying pan heat 1 Tbs. oil, stir-fry onion, pineapple and bell pepper, remove. Wipe surface of the wok dry. Mix in the bowl sugar, vinegar, water, pineapple juice, ketchup, salt and cornstarch. Heat 2 Tbs. of oil to stir-fry garlic until fragrant. Add sauce mix, stir well and bring to a boil. Add meat and fried onion, pineapple and pepper. Mix well and serve immediately with cooked rice.

Don't make too much. Just enough to eat in one go because it tastes best when it's fresh.

Bon Appetit!


P.S. That's how "Old Meat" dish looked in Beijing

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