Chinese · Mains · Pork · Singapore local favourites · Tze Char · Uncategorized

Sweet and Sour Pork 咕老肉



DSC_0884 (3)DSC_0889 (3)I only recently started learning how to do deep frying and i’ve been excited to cook this since! This is one dish that i have been wanting to cook for a long time as it is one of the most popular asian dishes amongst westerners. I am very happy with the recipe on my first try and there is seriously nothing i would change about it! The pork is is tender and juicy with a nice batter and the sauce is sweet, sour and tangy. Yums! My mom always adds cucumbers in her sweet and sour and it is my favourite! You have to try adding cucumbers into yours stir fries, they are really good when they are a little cooked.


  1. 4 cloves garlic, chopped
  2. 1/2 large onion, sliced
  3. 2 pineapple rings, cubed
  4. 1/2 small red pepper, diced
  5. 1/2 small green pepper, diced
  6. 1/2 cucumber, cut in chunks
  • Pork:
  1. 250 – 300g of pork shoulder butt, cut into cubes
  2. 1 tsp light soy sauce
  3. 1 tsp rice wine
  4. 1 tsp corn flour
  • Batter:
  1. 1/2 cup plain flour
  2. 1/4 cup corn flour
  3. 1 tsp baking soda
  4. pinch Salt
  5. 1 tsp cooking oil
  6. 1 egg
  7. 1/2 cup water
  • Sauce:
  1. 5 tbsp tomato sauce
  2. 1 tbsp sugar
  3. 2 tbsp white vinegar
  4. 2 1/2 tbsp soy sauce
  5. 1 tsp ginger sauce (optional)


  1. Marinade pork and set aside in the fridge for a few hours.
  2. Mix batter until smooth. Coat marinated pork in batter.
  3. Deep fry in hot oil, over medium heat until cooked through. When all the prok is cooked, fry it again over high heat until golden brown.
  4. In a hot wok, fry garlic until fragrant.
  5. Add in pineapples and peppers. When you can smell the fragrance of the peppers, add in cucumbers and onions. Fry until cucumbers is translucent.
  6. Add in sauces and seasonings and allows sauce to bubble and thicken.
  7. Add in crispy pork and toss until combined.
  8. Serve immediately.



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