Orange Sweet and Sour Crispy Pork 橙汁咕老肉

Serve 4 – 6


600g pork shoulder, cut into cubes

5 tablespoons cornstarch 

2 cup oil for deep frying 

1 large onion, cut into cubes

100g red bell pepper, cut into cubes

100g cucumber, cut into cubes


1/2 teaspoon Bi-carb

2 teaspoon light soy sauce

2 teaspoon shaoxing wine 

50g corn flour

Sauce: – mix well in a bowl

1/2 teaspoon salt

1/2 tablespoon corn flour

100g ketchup

200g fresh orange juice

15g brown sugar

30g water


1. Cut pork shoulder into bite size and mix well with 1/2 teaspoon bi-carb, leave in the fridge overnight (this is to soften the meat)

2. One hour before cooking, add in the remaining (except the corn flour) In the meantime, cut the vegetables into bite size and set aside

3. Heat oil for deep frying
4. Coat the meat with corn flour, shake off the excess flour and deep fry till golden brown, remove to a plate and set aside

5. Heat wok with 1 tablespoon oil, and fry onion till fragrant
add in the vegetables and fry for a while

6. Add in the pork, follow by the sauce and cook till sauce is thicken, dish up and serve with rice.


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