It’s not the orange sweet and sour pork (“gulow” meat in Cantonese). I wanted to find a better name for this but I couldn’t… This dish is really “sweet and sour.” Just different kind.
It was my mom who discovered this easy, delicious Sweet and Sour Pork recipe. Then my sister started making it. I always had this at her house and I loved it! I thought it was very hard to make but it’s actually VERY EASY.
What makes this recipe so special is that the ingredients of the sauce are all in proportion. You only need to have one measurement utensil. All you need to remember is 1-2-3-4-5! Let’s use “cup” as an example.
(Because of the lack of ingredients (we are just too poor), I altered the recipe a little bit. The original one has rice wine in it. I skipped it, but it still tasted exactly the same!)
2 strips- Boneless pork rib (I just bought a pack of boneless pork rib and used 1 strip – but then I made too much sauce. So if you are using “cup” as a measurement, you might want to use more pork ribs. You can also use other types of meat!)
Water to Clean the Pork
1 cup (Rice Wine- I skipped this) (Or you can add a bit Mirin)
2 cup White Vinegar
3 cup Soy Sauce
4 cup Sugar
5 cup Water
(You can change it to 100 ml, 200 ml… etc.)
How I cooked it…
- Wash and cut the pork into bite-size pieces.
- Boil some water and put the pork inside for 3-4 minutes. The water will become dirty (milky). Drain the water and take out the pork.
- Mix the sauce ingredients in another pot and bring to a boil.
- Put the pork in it, bring to a boil again. Then turn the heat down to low to medium, close the lid, cook it for about an hour.
- Drain the extra sauce (or keep it in a small bowl for rice if you don’t want to waste it), and bring the sauce and meat to boil. This will thicken the sauce and make the pork shines! (Add a bit Mirin if you desire!)
- Enjoy with rice or noodles 🙂
It tasted just like those you eat at a (Hong Kong) restaurant. So good.