Sweet and sour pork, also known as sweet and sour pork or Gulu pork, is a China Cantonese dish cooked with sweet and sour juice and pork. This dish is one of the most familiar China dishes to European and American people.
There are two legends about the name of sweet and sour pork. The first legend states that because this dish is cooked in sweet and sour juice, the aroma overflows when served, making people unable to help swallow their saliva, hence the name. The second legend refers to the fact that this dish has a long history, so it is called "ancient meat" and later transformed into "sweet and sour pork". [Baidu]
Originally, this dish should have been added with pineapple as an ingredient. Now that the fresh pineapple is gone this season, I don't like canned food. Later, I chose nutritious and healthy yams as a side dish, which tastes better.
Sweet and sour pork with yam
By WilberKuphal
Recipe Recommendations
- sour and salty
- braised
- three-quarters of an hour
- ordinary
Steps for Sweet and sour pork with yam
1
Prepare the ingredients.
2
Cut the tenderloin into large pieces, add a little soy sauce black pepper, salt, starch, and egg oil and marinate for 30 minutes.
3
Peel the yam and cut it into hob pieces.
4
Take a bowl and add starch, sugar, white vinegar, water and salt, stir well and set aside.
5
Chop the onions and ginger.
6
Put the oil in the pan and heat it up.
7
Add in yam pieces and fry over low heat.
8
Fry until golden brown and remove.
9
Add some starch to the marinated meat slices and mix well, and place them into the oil pan one by one.
10
Fry until golden brown and crispy.
11
Leave the bottom oil in the pan and saute the chives and ginger.
12
Pour in the juice and bring to a boil over medium heat until bubbly.
13
Add in the fried meat and yams.
14
Stir fry quickly until it is evenly covered with the sticky juice.