Sweet and Sour Pork (Yu Lou Rou)
Servings:
2
Prep Time:
15 minutes
Cook Time:
15 minutes
Difficulty:
Medium
Ingredients
- Pork shoulder or loin, 2cm cubes: 400g
- Light soy sauce (for marinade): 1 tbsp
- Shaoxing wine (for marinade): ½ tbsp
- Cornstarch (for marinade): 1.5 tbsp
- Salt (for marinade): pinch
- Oil (for marinade): ½ tbsp
- Bell pepper, chunks: 1
- Onion, chunks: 1 small
- Pineapple chunks: ½ cup
- Carrot, diagonal slices: ½ medium
- Garlic, minced: 2 cloves
- Ginger, minced: 1 tsp
- Ketchup: 3 tbsp
- Chinkiang vinegar: 1-1.5 tbsp
- Sugar: 2 tbsp
- Light soy sauce (for sauce): 1 tbsp
- Shaoxing wine (for sauce): ½ tbsp
- Stock: ⅓ cup
- Cornstarch (for sauce): 1 tsp
- Water: 2 tbsp
- Oil for cooking: 3-4 tbsp
Instructions
- Marinate pork 10-15 minutes
- Heat wok, add oil, stir-fry pork until lightly browned, remove
- Add more oil, stir-fry garlic and ginger
- Add onion and carrot, stir-fry 1-2 minutes
- Add bell pepper and pineapple, toss briefly
- Mix ketchup, vinegar, sugar, soy sauce, wine, stock
- Return pork to wok, add sauce, bring to simmer
- Mix cornstarch with water, stir in to thicken
- Toss well and serve over steamed rice