RECIPE COLLECTION
“CHINESE SWEET AND SOUR PORK (KU LAU JOU)” IS IN:

CHINESE SWEET AND SOUR PORK (KU
LAU JOU)
 
10 oz. pork tenderloin
1 small bamboo shoot
2 dried mushrooms, soaked
1 small onion and carrot
1 green pepper
2 slices pineapple
1 clove garlic
3 tbsp. oil
3/4 c. soup stock
3 tbsp. vinegar
1 1/2 tbsp. cornstarch

Cut pork into bite size cubes.

Marinate pork in soy sauce, wine and ginger juice for 15 minutes.

Coat pork with cornstarch. Fry in 370°F oil until crisp. Drain and set aside.

Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.

Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.

Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.

Mix well.

Serve while hot.

Marinade:

1 tbsp. soy sauce
1/2 tbsp. cooking wine
ginger juice

Seasoning:

1 tbsp. ketchup
6 tbsp. sugar
2 tbsp. soy sauce
1 tsp. salt
dash of Monosodium Glutamate (MSG)

Submitted by: CM

recipe reviews
Chinese Sweet and Sour Pork (Ku Lau Jou)
 #81706
 Phyllis (Virginia) says:
CM - would love to try this, but do not understand what Ginger Juice is... is it boiled ginger pieces?
 #81817
 Cooks.com replies:
Hi Phyllis,

Use a microplane grater or puree in a blender to extract the flavoring components of the fresh ginger root. After grating, squeeze the juice through a fine sieve or cheese cloth. This keeps the ginger fibrous portions of the ginger from adhering to the foods being marinated. Hope this helps!

-- CM

 

Recipe Index