Tag Archives: sweet and sour

Sweet and sour pork with pineapple

This is one of the most well known Cantonese dishes that you can get here in a Chinese restaurant, and it is also a popular dish in China among foreigners. Most people know it as Ku Lo Yuk (Gulaoruo), or sweet and sour pork. It is surprisingly easy to make, and yet will taste better that you’ve ever ordered in a restaurant!

Ku lo yukIngredients:

  • One fresh pineapple
  • Fillet of pork (or any other piece, but without too much fat, so no bacon, 350 grams)
  • Ketchup (100 ml)
  • Corn starch (2 tablespoons)
  • Shaoxing rice wine (1 tablespoon)
  • Wheat flour (3 tablespoons)
  • Sugar (2 tablespoons)
  • Red rice vinegar (2 tablespoons)
  • One red sweet pepper
Ku lo yukPreparation:

  1. Cut the pork into cubes of 2×2 cm. Marinade them with 1 teaspoon of salt, 1 tablespoon of Shaoxing rice wine and 1 tablespoon of corn starch. Mix everything well and put away for a while in the fridge
  2. Now take the pineapple and cut from top to bottom, at one third (see photo). Then cut out a large square (see photo) and cut the fruit in cubes of 2×2 cm.  The pineapple will be used as a dish to serve the meal in (so buy a large and nice looking one, and make sure it is ripe and sweet!)
  3. Also cut the pepper in pieces of 2×2 cm
  4. make the sauce: use the ketchup, sugar, vinegar, 1 tablespoon of corn starch and 4 tablespoons of cold water. Mix everything well until you get a smooth sauce
  5. Then take the meat from the fridge and rub it with wheat flour (use about 3 tablespoons of flour), until all pieces of meat are coated
  6. Take a frying pan and use sufficient oil (you’ll need to deep fry the meat). Heat the oil on medium fire and deep fry it until golden brown (SEE HERE) Then remove the meat from the oil
  7. Then take another pan and heat 1 tablespoon of oil and add the sauce. Later add the pepper and pineapple. Last, add the meat and stir for 1-2 minutes
  8. Done!

Serve this dish in the hollow pineapple (see photo above)

TIP: serve this dish together with fresh spring rolls

TIP: as a variation, you can use chicken meat or frog legs!

Sweet and sour spare ribs

An all-time favorite for young and old: spare ribs with sweet and sour sauce! This dish doesn’t need any introduction, other than that I’ve used Asian ingredients

spare ribs

Spare ribsIngredients:

  • Spare ribs, fresh from the butcher’s are best (500 grams)
  • Rice wine (1 tablespoon – 15 ml)
  • Soy sauce “light” (2 tablespoons – 30 ml)
  • Red (rice) vinegar (3 tablespoons)
  • Sugar (4 tablespoons or 3 if you don’t like it too sweet)
  • Soy sauce “dark” (1 table spoon, for coloring)
  • Fresh ginger (2 slices)
  • Dried chili (3, or leave them out if you don’t like to eat spicy)
  • Oil (1 tablespoon)


  1. Heat the oil in a pan with high brim, add the ginger and fry for 1 minute. Then add the spare ribs and stir fry them until golden brown (about 4 minutes)
  2. Then add all other ingredients for the sauce, and also the chilies (tear them with your hands or use scissors)
  3. Also add some water, to cover the spare ribs (if you use a wok, then don’t add too much water)
  4. Cook the spare ribs for 20 minutes on medium fire, until most of the water has evaporated
  5. Now turn the fire high and keep stirring so that the sauce doesn’t burn
  6. When the sauce has turned thick and caramel like, your spare ribs are done!

Spare ribsTip: garnish with some fresh lettuce and white sesame seeds

Tip: another snack I cooked is Cola chicken wings