Sweet Sour Pork Gu Lo Yak Recipes

Steps:

• Cut pork into 1-inch squares. Sprinkle with salt, pepper and MSG; set aside. Slice carrot. Cut onion and green pepper into 1-inch squares. Chop garlic. Beat egg and mix with flour and 2 tablespoons cornstarch. Coat pork with egg/flour mixture. Heat peanut oil in saucepan. Drop pork squares, one by one into hot oil and deep fry until well done and crisp outside. Remove from oil and drain.
• Add carrot, onion and green pepper to same oil and fry 1 minute. Remove from pan and drain. Mix tomato ketchup, soy sauce, vinegar, sugar and 1 tablespoon cornstarch and water together. Heat 4 tablespoons oil in the pan. Cook the mixture until boiling and thick. Place pork, carrot, onion, green pepper and pineapple into the tomato ketchup mixture and mix well. Serve hot.

Steps:

• In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
• Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
• In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
• In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

Steps:

• Spray a large skillet with oil, leghtly brown the pork.
• Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
• Dissolve the cornstarch in the water and stir it into the hot mixture.
• Cook on low, keep stirring until the sauce has thickened.
• Stir in the chestnuts.
• In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side.
• If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
• Bake in 350f oven for 10- 15 minutes, serve.

Steps:

• Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Steps:

• Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
• Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
• Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
• Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
• Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
• Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.