Gababzhou (Pork in Sweet and Sour Sauce)
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
In the final stage, you can use any ingredients: red bell pepper, green bell pepper, carrots, pineapples.
Ingredients
- Pork Blood - 17.6 oz
- Starch film - 8 teaspoons
- Water - 1 fl oz
- Soy Sauce - 2 spoons
- Rice Vinegar for Sushi - 3 spoons
- Passata Tomato Sauce - 3 spoons
- Sugar - 3 spoons
- Onion - 1 head
- Vegetable Oil - 17 fl oz
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Canned Pineapple Chunks - 1 can
Step by Step guide
Step 1
Cut the pork into pieces approximately 8–10 cm long and 3–4 cm wide. If the pieces are too large, there is a risk they won't cook through, and if they are too small, they may end up dry and unappetizing.
Step 2
Dissolve the starch in water to create a slightly thick liquid.
Step 3
Dip the pork in a mixture of starch and water, then coat it.
Step 4
Prepare a frying vessel – ideally, this should be a small pot or a small saucepan. You can also use a deep skillet, but there's a chance it may burn.
Step 5
Pour oil into a pot or skillet and turn the heat to high. Then add the pork in small batches and reduce the heat to medium. Fry until lightly golden brown.
Step 6
While the meat portions are cooking, prepare the sweet and sour sauce: combine rice vinegar, soy sauce, tomato paste, and sugar, and mix well.
Step 7
When the last portion of meat is left, prepare another skillet and chop the vegetables to your liking — slice the onion into half-rings, and cut the red and green bell peppers. You can even add diced pineapple and carrots.
Step 8
Heat a skillet, add a little oil (you can use some from the deep fryer), and all the chopped vegetables.
Step 9
Without waiting for the vegetables to soften, add all the meat and immediately pour in the sauce. Mix thoroughly and cook over medium heat until fully cooked. Serve with rice or fried potatoes.
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