Sweet and sour pork in Chinese is called 糖醋猪肉 (táng cù zhūròu). But this kind of dish has many names throughout China which also include 咕噜肉 (gūlū ròu). It is one of the first dishes many foreigners in China fall in love with. All around China there are genuinely hundreds of variants. All those classic Chinese flavours come into this kind of dish. Vinegar, garlic, scallions, ginger – super strong and powerful flavours that leave the taste buds on your tongue dancing with glee! Sweet and Sour Pork is usually made from pork loin (pork shoulder). Toppings are green peppers, red peppers, onions and tamarind. "Gulu juice" is boiled with tomato sauce, hawthorn, sugar and lemon juice. The cooking method of sweet and sour pork is to marinate the pork into pieces, then dip it in cornstarch, fry it in an oil wok until golden brown, and then fry the fried meat together with the ingredients and sweet and sour sauce. In modern times, it is often common in Europe, America and Japan, and has been transformed into local dishes in these countries. In Western countries, this dish is almost bound to appear in restaurants in Chinatown. It is often served with rice or fried rice. 糖醋猪肉 is translated as "sweet and sour pork" in English, so it is also called sweet and sour pork in many countires, and its marinade is also called "sweet and sour sauce". So, it is one of the most familiar Chinese dishes for Europeans and Americans. But still, if you come to China, you should try the original and its many varieties. |
| FOLLOW US： |  |
 |
 |
 |
 |