Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ginza-style chari haipin (sweet and sour pork chop). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ginza-Style Chari Haipin (Sweet and Sour Pork Chop) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Ginza-Style Chari Haipin (Sweet and Sour Pork Chop) is something which I have loved my entire life. They are nice and they look wonderful.
Slightly different to the Cantonese style sweet and sour pork (gu lou yok), this Singaporean version uses both Asian and Western ingredients. There are many styles of sweet and sour pork in China such as South China Gu Lao Rou [咕咾肉], north Chinese style Guo Bao Rou [锅包肉], Fujian Style Cherry Pork. Home Recipes Pork Sweet and Sour Pork Chops, Peking Style.
To begin with this recipe, we must first prepare a few ingredients. You can have ginza-style chari haipin (sweet and sour pork chop) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ginza-Style Chari Haipin (Sweet and Sour Pork Chop):
- Take 2 Pork loin (for tonkatsu)
- Prepare 1 thumb Ginger
- Get 1/4 tsp △Salt
- Take 1 tbsp △Sake
- Take 1 Egg white
- Get 1 Green onion
- Take 1/2 tsp ☆Chinese soup stock base
- Prepare 1 tbsp ☆Sugar
- Get 1 tbsp ☆Soy sauce
- Get 2 tbsp ☆Vinegar
- Take 1/4 tsp ☆Salt
- Get 1 Katakuriko
The pork tasted great it did not make a great sauce but you need to cook it in all that for the pork to be so good. I made another thicker sweet & sour sauce from this website to go over it and rice. Sweet and Sour Pork is an iconic Chinese recipe and classic Cantonese dish. Called "咕嚕肉" or "goo lou yok" in Cantonese dialect, this recipe is very pleasing to the palate because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice.
Steps to make Ginza-Style Chari Haipin (Sweet and Sour Pork Chop):
- Wrap the pork in some plastic wrap and use a rolling pin to roll it out to about 1 cm thickness.
- Rub the grated ginger and △ ingredients onto the meat.
- Next, rub with egg white, coat in katakuriko, and fry in oil until crispy.
- Make the sauce in a small pot. Heat 100 ml of water and the ☆ ingredients. Once it begins to boil, add katakuriko mixed with water to thicken the sauce.
- Cut the fried pork into bite-sized pieces and transfer to a plate. Top with the sauce from Step 4 and garnish with chopped green onions.
Simple sweet and sour topping for slow cooker pork chops. The flavor was sweet but not overly sweet. I still loved eating my pork with applesauce. Sweet and Sour Pork is a Cantonese dish (咕嚕肉 or gū lō yuk) where tender pieces of pork are deep fried until crispy and then stir fried with vegetables and pineapple in a sweet and sour sauce. Its characteristic orange-red color comes from ketchup, which makes it especially appealing to kids and.
So that is going to wrap it up for this special food ginza-style chari haipin (sweet and sour pork chop) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
