Gu Lou Yuk (Cantonese Sweet & Sour Pork)

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RECIPE DATA

TITLE: Gu Lou Yuk (Cantonese Sweet & Sour Pork)
SERVES: 3
PREP: 20 min
TOTAL: 40 min

INGREDIENTS
600 g (about 3¾ cups pieces) pork shoulder or belly, 2.5 cm cubes
1 tbsp Shaoxing wine
1 tbsp light soy
1 egg yolk
100 g (about ⅔ cup) potato starch
neutral oil for frying (~1 L)
3 cloves garlic
1 red + 1 green capsicum, 1 onion, 3 cm pieces
200 g (about 1¼ cups) fresh pineapple, chunks
3 tbsp tomato paste
3 tbsp rice vinegar or apple cider vinegar
3 tbsp honey
2 tsp cornflour + ½ cup (125 ml) water
jasmine rice

STEPS
1. Marinate pork with Shaoxing, soy, yolk 15 min. Toss in potato starch.
2. Deep-fry in a wok at 170°C 4 min, rest, then again at 190°C 1 min until shatter-crisp.
3. Put 3 garlic in the bowl. Chop. Add 3 tbsp tomato paste, vinegar, honey, cornflour water, ½ tsp salt.
TM SETTINGS: 3 sec / speed 7
4. Cook the sauce.
TM SETTINGS: 4 min / 100°C / speed 2
5. In the hot wok, toss capsicum, onion and pineapple 1 min, pour sauce in, add pork, toss to coat. Serve at once with rice.
6. Portion & store: makes ~3 adult portions (~200 g pork + rice); a kid portion is half. Eat straight away. Fridge Eat fresh; freezer Not suitable.

NOTES
Portion size: ~200 g pork + rice
Batch note: One meal for 2 adults + 2 kids; eat fresh. Sauce made in the bowl; pork double-fried in a wok. Honey and pineapple replace white sugar; no ketchup.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/gu-lou-yuk-cantonese-sweet-sour-pork/