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Sweet Sour Pork, Koo Lou Yoke 咕嚕肉 - Jolly Belly #3

Friday, April 26, 2013

Seriously.... I don't know how the Cantonese pronunciation should be.... is it, koo loo yoke, or koo lou yoke.
I even hear some calling it, gou lou yoke, as in tall guy meat. Whatever the name is... it's Lydia's favourite dish. The first dish she learnt to call by name, and order at the restaurant.

I rarely cook this, because I don't quite like the frying part. The last time I cooked this was around 3 years back. But then since I intended to do some frying with some other things, I might as well go on a frying streak the whole day long.

Previously I couldn't get the taste of the gravy to what I have in mind..but this time I managed to get it just the way I like it. The previously missing ingredient is rice vinegar. I like my koo lou yoke with minimal gravy, as in only the pork has a coating of it, nothing flooding or drenching.

And who was the happiest person at dinner?
LOL, not Lydia but my man. The big kid.

Sweet Sour Pork @ Gu Lu Yoke
by WendyinKK
Serves 4

250gm skinless pork belly
1/3 tsp salt
¼ tsp 5-spice powder
½ tsp sugar
1 tsp light soy sauce
Dash of white pepper powder

½ egg white
1 cup tapioca starch or more

¼ red onion, cut into wedges and separated
1/3 cup cucumber, cubed
1/3cup pineapple, cubed
1/2 cup tomato, cubed
½ cup of capsicum (mixed colours)

2 Tbsp Rice vinegar
2 Tbsp sugar
1 tsp Worcestershire sauce
3 Tbsp ketchup
1 Tbsp chilli sauce

1. Cut pork belly into inch  big pieces. Marinade it with the rest of the ingredients for at least half and hour.
2. Meanwhile cut your vegetables and mix all the gravy ingredients together.
3. When it's time to cook, whack the egg white until very frothy. Pour this into the marinated pork belly. and mix around. Put tapioca flour into a big bowl. Coat each piece of pork with tapioca starch and place onto a plate, separated. Then with the remaining tapioca starch, Put in all the belly pieces again and toss the bowl to give the pork a second coating. Remove the pork and shake off excess starch.
4. Heat up a wok and put in oil for deep frying. Deep fry the pork pieces until golden. Drain.
5. Heat a wok until very hot , put in 1 tbsp of oil. Then put in onion wedges and capsicum cook it until you can smell it (about 10 seconds only). Then pour in the prepared gravy mix and bring it to a boil. Put in the rest of the vegetables, give it a toss and pour in the fried belly. Turn off the heat. Give it a few tosses just to coat and dish up.
6. Best served immediately.

18 lovely notes:

Sharon @Feats of Feasts April 26, 2013 at 11:27 AM  

Of course big kid would be happy, my hubster oso has boookmarked this dish for me to prepare. Like u i oso very sien the frying part.

Little blue April 26, 2013 at 1:03 PM  

Thanks for sharing...try to do this coming weekend!!

Tracy Low April 26, 2013 at 1:47 PM  


PH April 26, 2013 at 2:09 PM  

Wendy, I love this dish! Hungry liao....

Choddy April 26, 2013 at 4:24 PM  

I am gonna try this! Thanks for sharing.

Stephanie April 27, 2013 at 10:36 PM  

oh...yummy yummy sweet and sour pork!

Fern @ To Food With Love April 28, 2013 at 4:37 PM  

My all time favourite! Give me sweet and sour pork any day :)

Geraldine Chung,  April 29, 2013 at 12:05 PM  

Hi Wendy,

I cooked this recipe last Saturday. As I don't eat pork, I substituted pork with chicken breast. And it turned out good as well. Thanks Wendy for sharing all your lovely recipes and photos.

Amy Cheong, Desirablerecipes May 2, 2013 at 9:05 PM  

Sweet and Sour Pork is our family favourite dish. Looks delicious. Thanks for the recipe. Take care.

Kezz1812 October 12, 2013 at 2:34 PM  

Absolutely sensational.....doubled the recipe cos I had 2 pork fillets & not a bit was left over.....thank you so much for posting this recipe

WendyinKK October 13, 2013 at 12:37 AM  

Glad to know you enjoyed this recipe :)

Mickey,  February 11, 2014 at 10:02 AM  

Hi Wendy, I read your recipe, you mentioned 1 cup of tapioca starch or more, is it too much? can I substitute with cornstarch ? Thanks.

WendyinKK February 11, 2014 at 11:51 AM  

You won't use up all the starch. You need a good amount to dust the pork.
The texture of cornstarch as a coating is not as crispy, but you can use that.

Hsien Huey,  May 20, 2014 at 10:37 PM  

I used your recipe, but substituted the pork with chicken. Turns out very well! My french-in-laws love them too.

Isabelle June 2, 2018 at 2:00 PM  

Thank you Wendy..I ve tried so many recipies from cook books to friends sharing with me their recipies..yours is the most perfect one..I ve bookmarked yours and linked it to my post in fb..Thank you so much..cooking it tonight

WendyinKK June 8, 2018 at 11:07 AM  

Thank you for your feedback and link up.
It's a more complicated recipe than some others, but I guess it's worth it.

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