Recipe

Korean Sweet And Sour Pork Recipe

Add Step-by-Step Photos	Nakedchef / All my dishes 2 years ago there are many chinese from shan dong province in korea, and this is a shandong dish that has become korean Prep:20m Cook:30m Servings:2	Nakedchef
	korean sweet and sour pork

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Ingredients

add300 grams of pork, cut into strips

1 egg yolk

3 tbs corn flour

2 tbs flour

1/2 cup of water

pinch salt and pepper

1 teaspoon of soy sauce

for the sauce : 1 cucumber sliced into bite size chunk

1/2 onion sliced into bite size chunk

1/2 carrot sliced into bite size chunk

3 chilli, bruised

2 garlic, bruised

1 cup of vinegar

1/2 cup of sugar

1 cups of water

salt and pepper to taste

1 teaspoon corn flour mixed in 2 tbs of water

Directions

marinade pork with soy sauce, egg yolk, salt and pepper for 10 mins

mix flour and water, dip pork strips in flour and fry until golden brown

place in a big plate

to make the sauce

add water sugar and vinegar, cook with medium heat until boils add garlic, chilli, onion and carrot, cook for 15 mins

add cucumber, salt and pepper, taste

if it's too sour you can add more water or sugar

if it's too sweet you can add more water or salt

add corn flour mixture, stirr well, pour over fried pork, serve

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Comments

borius 2 years ago said:
Is the "corn flour" used as a thickening agent? The reason I ask is that I beleive in the UK "corn flour" is what we call "corn starch" in the US. This looks wonderful! It will be on my table soon!
Mark

nakedchef 2 years ago said:
Yes Mark, the corn flour or corn starch is used for thickening agent, you should try it when you have time :) good luck

kitchen_fantasy 1 year, 7 months ago said:
I love this recipe can't wait to try it. if you don't mind me saying, i like tapioka flour for the thickening agent, the corn starch make the sauce gummy, too thick, more like a pudding consistency rather than a sauce.

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