Today we are making sweet and sour pork, also known as Gu Lao Rou (咕噜肉) in Cantonese. This is the most popular take out dish you will find in Chinese restaurants. I have made this recipe years ago. It is delicious and you guys loved it. But I also got lots of complains that said it is high in sugar. So today I will show you how to make it sugar-free. So you can enjoy the deliciousness without worrying about the health issue. How amazing is that? Let’s get started.
SUGAR-FREE Sweet and Sour Pork
INGREDIENTS FOR THE PORK (Serve 2-3)
FOR THE FLOUR & STARCH MIXTURE
INGREDIENTS FOR THE SAUCE
- 1.5 tbsp of cooking
- 1 cup of a colorful bell pepper
- 1.5 cup of pineapple
- 2.5 cup of oil to deep fry
- Cut the pork into 2/3 of inch cubes. You can also use other cuts of meat such as pork shoulder, pork loin. If you don’t eat pork, feel free to use chicken breast, shrimp, even fish.
- Marinade it with 2 cloves of garlic that I finely minced, 1 tsp of ginger, finely minced as well. 1 tbsp of soy sauce, 1/2 tsp of salt, 1.5 tbsp of cornstarch, 1 egg white, some freshly ground black pepper to taste. Get your hands in there, mix it until everything is well combined. Cover it and let it sit for 20 minutes
- In a mixing bowl, combine 1/2 cup of cornstarch and 1/3 cup of all-purpose flour, 2 tsp of baking powder, 1/2 tsp of salt, 1 tsp of five-spice powder. Stir them until well combined. If you want to make this recipe low in starch, you can use coconut flour, or almond flour instead.
- Coat the pork with the flour mixture and shake off the excess flour. Place them on a tray. Let them chill for 20 minutes or until the surface becomes moist. Otherwise the dry starch will fall off during the deep frying, which will ruin the quality of the oil.
- While waiting, we can gather all the sauce ingredients into a small pot. 1.5 tbsp of tomato paste, 1.5 tbsp of cornstarch, 1/4 cup of no sugar added ketchup, 1 tsp of salt, and 5-6 tbsp of Monk fruit sweetener with erythritol, 3 tbsp of white vinegar, 1/3 cup of water and 5-6 pieces of orange peel. Mix everything until well combined. Let it sit for 10 minutes.
- Now heat the frying oil to 360 degrees F. Add the pork piece by piece. Gently stir them so they don’t stick together. Check the temperature once or twice, just to make sure you are still monitoring the heat at the right temperature. Let it fry for a couple of minutes. Take them out. The color hasn’t turned golden brown yet. It is light yellow. Don’t worry about that because we will let this sit for 10 minutes and double fry it.
- This time, raise the temperature to 400 degrees F. Add all the pork in. We just need a minute or 2 to get a nice golden color. Take them out, use paper towels to absorb the excess grease.
- Place the sauce pot on top of low heat. Stir the sauce continually for 4-5 minutes until it becomes sticky. Even though the monk fruit sweetener with erythritol is 1-1 ratio to replace sugar but it doesn't create the syrupy texture. That's why I used quite a lot of cornstarch to thicken the sauce but cornstarch will set to solid while it cools down. You want to make this sauce right before you add it to the dish so it doesn’t have the time to set.
- Heat the wok again, add a splash of oil. Toss in a cup of colorful bell pepper and 1.5 cups of pineapple. Stirred them for a couple of minutes. Add the fried pork back to the wok. Follow up with the sauce that we just made.
- Keep mixing it until everything is coated with that glossy sticky sauce. Give it a final taste to see if you need to adjust the flavor. Mine was perfect. Take them out and you are done. Enjoy!