Sweet Sour Pork

Known in Cantonese [as closely as I can render it] as Goo Loo Yok, this, along with Chicken Chow Mein and Chicken Fried Rice, is one of the three signature dishes of the universal Chinese Restaurant. Traditionally the pork pieces are battered and deep fried beforehand, but as this involves rather a lot of moving parts, I usually dispense with the battering. If you have all the bits ready to go and sitting in the fridge, you can make this in less time than the rice takes to cook.


2 tblsp cornflour.

2 tblsp raw sugar.

Dash cayenne pepper.

2 tblsp tomato paste.

2 tblsp oyster sauce.

1 tsp Worcestershire sauce.

½ cup sherry.

Salt to taste.

1 225g can diced pineapple.

1 medium onion, peeled and diced.

3 cloves garlic, peeled and chopped.

1 knob ginger 3cm x 3cm, peeled and chopped.

1 ½ cups mixed green vegetables [e.g. cabbage, spring onion, broccoli etc].

¼ cup olive oil.

250g sliced lean pork [sirloin or fillet].



Mix the cornflour, sugar, cayenne, tomato paste, oyster sauce, Worcestershire sauce, sherry, salt and the juice from the can of pineapple. Beat together well and set aside. Prepare the vegetables and set aside.


Place a sauté pan over a hot flame and add the oil. When very hot, add the meat and chow until sealed all over. Add the pineapple and continue to chow for another 3-4 minutes. Add the onion, garlic and ginger and continue to chow until the onion is soft.

Add the sauce mix, bring to the boil, stirring, then cover, reduce heat to a simmer and cook for 10 minutes. Add the mixed vegetables, raise the heat again and bring to the boil for 2-3 minutes. Serve immediately over boiled rice or noodles.

Serves 2.


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