Sweet and sour pork (咕嚕肉 (pronounced Gū Lōu Yuhk) is a classic dish in Cantonese cuisine. I’ve been refining this dish for years, and now I’m excited to share my perfected recipe with you today!
For printable recipe and more information, please visit our blog post:
Chapters:
0:00 – Introduction
0:29 – Prep veggies and aromatics
2:00 – Prep the sauce
3:26 – Prep the pork
5:28 – Fry the pork
7:31 – Finish the dish
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Sweet & Sour Pork Recipe Perfected + Time-Saving Prep Tips
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Where can we find your sauce recipe? Looks fantastic!!!!
Nice…tks…❤
I absolutely adore your recipes! 😊
1/2 ovo é o maior requinte dessa receita.
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Lynn hello; I'm a professional cook and commercial baker … two separate trades here in Canada.
Subscribed and withdrew to many cooking, pastry channels since following YouTube durning Co-Vid. Just discovered your channel tonight on velveting slices of beef which I have seen many techniques using baking soda … sometimes egg white added as well, Shaoxing wine etc.
Your method here makes complete sense as no need to cook the beef w/ soda into the sauce as every other creator does so. Once the soda has done its work, rinse off the excess, keeping it simple.
I have tried it both ways … not rinsing … unpleasant to say the least. I subscribed and will have to view more videos later. You have a beautiful on camera persona and the HD videos are excellent. Keep up the excellent content ~ ❤🇨🇦 Canada
Thank you so much for this recipe. I like it very much👌new friend👍😊
Hi, Do you really need that much oil? because now you have to strain it and use it again ?? No way , used oil is smelly , unless youre going to use it again that very day.OK, so… youre using new oil for the veg?? AHHHH!!! too much oil!!
Are you afraid to touch food??? Looks like you just got done performing a colonoscopy.😶
Thank you for easy to follow instructions.
I love your recipes 😊❤
yummy
How many gram is a cup?
YUMMO!
This is like a. Dessert
excellent job on the video. One video suggestion if you feel like making it is how do restaurants make their chicken balls. I've always assumed double frying but it would be great to see a second opinion. Your video where you made Beijing Beef was very popular for me around New Years my friends and family loved it.
Love the step by step guidance. Your meals are delicious. Well Done 🙂
WOW, she's my favorite Chinese Chef. Thanks so much for producing this video. I truly appreciate it.
In Canadian Chinese restaurants, the vegetables are omitted. I've been cooking Chinese foods for about 9 years and most use this process but at times, I try the American version. In the end, the taste is delicious.
This is one of my favorite dishes. Thank you for sharing, I think I might try this, this weekend.