Ku Lo Yuk

Course: Main courses

Cuisine: Chinese

Keyword: Fruit, Pork fillet, Sweet and sour sauce

Seizoen: All year

kooksessie: Chinese 2024

Prep Time: 15

Cook Time: 20

Total Time: 50

Servings: servings

Calories: 711kcal

Author: Diana Westerhof

Ku Lo Yuk is a delicious Chinese dish with crispy fried pieces of pork in a sweet and sour sauce. This dish combines the perfect balance of sweet, sour, and savory, and has that irresistible crunchy bite everyone loves. Serve it with rice and enjoy this explosion of flavour with every bite!

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Equipment

Blender

Ingredients

Marinade

500 g pork fillet
1 tbsp soy sauce
1 tsp dry sherry
0.5 tsp sesame oil
0.25 tsp sugar
0.25 tsp onion powder
0.25 tsp white pepper powder
1 tsp cornflour
salt to taste

Batter

375 g self-raising flour or flour with 5 tsp baking powder
50 g cornflour
8 g baking powder
1 egg
375 ml water
2 tsp oil
pinch salt

Sweet and sour sauce

450 g fruit cocktail
150 ml ketchup
120 ml water
40 g brown sugar
2 tsp worcestershire sauce
2 tsp white vinegar
0.5 lemon the juice
0.5 onion chopped
0.5 tsp ginger powder
2 cloves garlic pressed or finely chopped
1 tbsp cornflour optional
1 tbsp water optional for the cornstarch

For the preparation

tub cornflour
vegetable oil for frying

Instructions

Preparation

Chop 0.5 onion. Finely chop 2 cloves garlic. Squeeze a 0.5 lemon.
Cut 500 g pork fillet into slices about half a cm thick and 5 x 3 cm in size.
Mix 1 tbsp soy sauce, 1 tsp dry sherry, 0.5 tsp sesame oil, 0.25 tsp sugar, 0.25 tsp onion powder, 0.25 tsp white pepper powder, 1 tsp cornflour and salt and mix through the meat. Let it marinate until use.

Batter

Sift 375 g self-raising flour into a bowl and add 50 g cornflour, 8 g baking powder, 1 egg, a pinch salt, and 375 ml water. Mix everything until you have a lump-free batter. Stir in 2 tsp oil now. Let it rest for half an hour.

Sweet and sour sauce

Meanwhile, put half of the 450 g fruit cocktail into a measuring cup and puree it with a blender, keeping the other half aside for serving. Add 150 ml ketchup, 120 ml water, 40 g brown sugar, 2 tsp worcestershire sauce, and 2 tsp white vinegar and stir well. Heat oil in a frying pan and add the onion, garlic, and 0.5 tsp ginger powder. Sauté for about 2 minutes. Add the sauce and let it simmer over medium heat for about 5 minutes. Sieve the sauce. Put the residues in the measuring cup and blend until completely smooth. Stir this into the smooth sauce and set aside. If you want the sweet and sour sauce to thicken extra, mix 1 tbsp cornflour with 1 tbsp water, stir this into the sauce and heat briefly.

Cooking

Heat enough vegetable oil in a frying pan so that the meatballs are more than 3/4 submerged. You fry the meat in two rounds. The first time at about 120 ℃ and the second at 180 ℃.
Prepare a tub cornflour and pat the slices of meat in it, keeping the part you are holding free from cornstarch. Fold the slice in half and roll it between your hands into a ball. Place the meatball into the batter. Repeat for all meat slices.
Make sure the batter completely covers the meatballs, and when the oil is at temperature, place them in it. Fry until they get a light brown colour. Remove them from the oil and place on a piece of kitchen paper. Heat the oil to about 180 ℃ and fry for the second time. Remove them from the oil when they are nicely golden brown and place on kitchen paper to drain.

To serve

Present the Ku Lo Yuk on a bed of the fruit from the fruit cocktail and serve the sauce separately.

Notes

With this recipe, you make quite a lot of sauce, usually more than you need. No stress: put it in the fridge, it keeps just fine. Tasty for dipping spring rolls or using with Foe Yong Hai or Babi Pangang.

Nutrition