Sweet and Sour Pork Bites (Gu Lou Yok)

Method21 steps

1. 1

   Step 1: Pat the pork dry without rinsing it and cut into 3 cm cubes.

   Uses 300 g Pork Collar

2. 2

   Step 2: Mix all the pork with 1 tsp marinade light soy sauce, ½ tsp salt, 1 tsp oyster sauce, 1 tsp marinade oil, the pepper (1 pinch) and the beaten egg (1). Refrigerate for about 1 hour while preparing the vegetables and cucumber pickle. Keep all three coating flours out until step 9.

   Finish refrigerated pork marinade · 60 minUses All pork cubes · 1 tsp light soy sauce for pork marinade · 1/2 tsp Salt · 1 tsp Oyster Sauce · 1 tsp oil for pork marinade · 1 pinch Pepper · 1 Egg

3. 3

   Step 3: Wash the half cucumber, tomato (1), half capsicum and optional chili, then drain. Keep clean produce and utensils separate from raw pork.

   Uses 1/2 Cucumber · 1 Tomato · 1/2 Red Capsicum · Optional one red chili · Vegetable washing water, discarded

4. 4

   Step 4: Trim the cucumber ends. If rubbing the cut ends draws out white sap, rinse that sap off before continuing.

   Uses Only the actual washed cucumber half, other washed vegetables held separately · Water to rinse any cucumber sap, discarded

5. 5

   Step 5: Split the cucumber lengthwise, scoop out the seeds, pat dry and cut into 1 cm cubes.

   Uses Actual trimmed cucumber, excluding ends and rinse water

6. 6

   Step 6: Dissolve all 2½ tbsp rice vinegar and 2 tsp sugar in 1 tbsp pickle water. Add all the cucumber cubes and leave for 1 hour. Retain the cucumber and its entire pickling liquid for the sauce.

   Finish cucumber pickle · 60 minUses All actual seeded cucumber cubes · 2 1/2 tbsp White Rice Vinegar (To pickle the cucumber) · 2 tsp Sugar (To pickle the cucumber) · 1 tbsp water for cucumber pickle

7. 7

   Step 7: Remove the capsicum stem and seeds and tomato stem. Cut the capsicum and tomato into 1 cm cubes, keeping them separate for their different frying stages. Chop garlic (1 tbsp) to make the measured tablespoon.

   Uses Actual half capsicum and one tomato, excluding other washed produce · 1 tbsp Chopped Garlic

8. 8

   Step 8: If using the optional red chili, split it lengthwise, remove the seeds and cut into strips. Drain the ten canned pineapple cubes and have all vegetables ready before frying.

   Uses The selected chili only, excluding other washed produce · 10 canned pineapple cubes, drained

9. 9

   Step 9: When the pork has marinated for 1 hour, mix the separate coating of 2 tbsp cornstarch, ½ tbsp rice flour and 1 tbsp plain flour. Mix all of it into the marinated pork just before frying.

   Uses All pork and marinade after its one-hour stand · 2 tbsp cornstarch for pork coating · 1/2 tbsp Rice Flour · 1 tbsp Plain Flour

10. 10

    Step 10: Before heating, mix the separate 1 tbsp sauce cornstarch with 2 tbsp slurry water and set aside. Heat the 250 ml frying oil in a suitably sized wok so small batches of pork can be covered by the oil.

    Uses 250 ml Oil (For deep-frying) · 1 tbsp cornstarch for sauce slurry · 2 tbsp water for sauce slurry

11. 11

    Step 11: Fry the coated pork in small batches, using about 3 minutes per batch as the first check. Continue until each piece is golden, its egg coating fully cooked and the pork centre reaches at least 63°C / 145°F. Lift onto a clean lined plate. Repeat for all coated pork; keep the same frying oil for the second pass.

    Check first pork-frying batch · 3 minUses Actual 250 ml frying reservoir, separate from the prepared slurry · Actual small frying batches; keep unused raw portions refrigerated

12. 12

    Step 12: Rest the fully cooked pork for about 10 minutes before the second fry, including at least 3 minutes after reaching 63°C / 145°F. Turn off the heat and let the oil cool enough to handle safely, then strain out burnt crumbs into a suitable heatproof container and return the same oil to the wok.

    Finish first-fried pork rest · 10 minUses All actual cooked pork pieces, excluding retained frying oil · Actual reusable reservoir, excluding pork and burnt crumbs

13. 13

    Step 13: Reheat the same strained oil over high heat. Re-fry the rested pork in small batches for about 1 minute per batch until crisp, watching to prevent burning. Repeat for all the pork.

    Check first second-fry batch · 1 minUses Actual small batches of cooked pork for the second pass · Same actual oil reservoir after safely straining crumbs

14. 14

    Step 14: Lift all the crisp pork onto a clean plate lined with fresh kitchen paper. Keep separate from the sauce until just before serving.

    Uses All actual fried pork, excluding unused oil

15. 15

    Step 15: In a clean sauce pan, heat the separate 1 tbsp sauce oil. Add all the prepared garlic and fry until aromatic.

    Uses 1 tbsp oil for sauce pan · Actual measured tablespoon of garlic, separate from the cut vegetables

16. 16

    Step 16: Add the prepared capsicum and stir-fry for 2 minutes.

    Add tomato and pineapple · 2 minUses All sauce-pan contents · Actual half-capsicum cubes, separate from tomato and garlic

17. 17

    Step 17: Add all the prepared tomato, drained pineapple cubes and optional chili strips. Stir-fry for 1 minute.

    Add pickle and sauce liquid · 1 minUses All current pan contents · Actual one-tomato cubes, separate from capsicum and garlic · All selected drained pineapple and chili strips

18. 18

    Step 18: Add all the pickled cucumber with its liquid, 3 tbsp tomato sauce, 1–2 tsp finishing light soy sauce to taste and all 150 ml sauce water. Stir and bring the sauce to a bubble.

    Uses All pan contents · All cucumber and actual vinegar/sugar/water pickle · 3 tbsp Tomato Sauce · 1–2 tsp finishing light soy sauce, to taste · 150 ml water for sauce

19. 19

    Step 19: Stir the prepared slurry again and add it gradually while stirring over heat until the sauce thickens to a sticky coating consistency; stop when thick enough and discard unused slurry. Taste and add a little extra sugar (to taste) or vinegar only if needed. If too thick, loosen with a little extra water; if still too thin, mix a little extra cornstarch with water before adding and cook until it thickens.

    Uses All sauce and produce · Stirred slurry added gradually only as needed for coating consistency · Optional extra sugar to taste · Optional extra rice vinegar to taste · Optional extra water for consistency or additional slurry · Optional additional cornstarch dispersed in water if sauce remains too thin

20. 20

    Step 20: When ready to serve, add the crisp pork to the hot sticky sauce and toss quickly to coat. Keep the crust crisp by mixing only at the last moment.

    Uses Actual finished sauce, excluding unused slurry · All actual cooked pork pieces

21. 21

    Step 21: Share between six portions and serve immediately while hot, with ready-cooked hot rice if desired.

    Uses All finished dish · Optional separately ready-cooked hot rice, amount as needed