CHINESE PORK 5 -Sweet & Sour Pork 咕嚕排骨 (咕嚕肉）

Ingredients:-
2 long pcs Pork or Ribs (cut small pcs)
1 can of Pineapple (drain & cut small pcs) or 1 fresh pineapple and dice the pulp.
1 Capsicum (sectioned), a few pcs carrot or strawberries.(up to your choice)

Sauce:- 1/2 bowl vinegar, 1 bowl water, 2 tbsp tomato sauce,
3/4 block of slab sugar(crushed)
1 tsp Chinkiang vinegar (detail the taste).
1 tbsp corn flour melt with 1/2 cup of water (add later)

材料：-
排骨或枚頭肉 2 大條（切小方塊）
菠蘿 1 罐（隔干水切小塊), 或可用新鮮菠蘿 1 個起肉切件。
青椒（切角塊），可加廿筍花或士多啤梨數片（随意選擇）。

汁料：- 白醋 1/2 杯，水 1 杯，茄汁 2 湯匙，碎片糖 3/4 片,
鎮江醋 1 茶匙（ 增加味覺的層次 )。
粟粉 1 湯匙 + 水半杯攪勻（後加）


Method:-
1) Pork pcs. marinate with light soy, white pepper & sugar.
2) Coat with corn flour. High heat oil deep fry the ribs until slightly brown.
Rest until cool.
3) Reheat oil deep fry the pork 2nd time. Take out.
4) Sauté capsicum & pineapples, add in sauce cook until sugar totally melt.
#Important part:- Add 1 tbsp corn flour mix with 1/2 cup of water, stir into the
sauce cook until sauce become thick syrup, off fire.#
5) Put the crispy ribs in the syrup stir until all ribs coated with sauce.
Should be no extra sauce left. #The ribs can keep crispy. Dish up.

做法：-
1) 排骨用生抽，古月粉及糖醃片刻。
2) 撲上生粉。大熱油炸至金黃，取出略涼。
3) 再熱油重炸排骨第二次，取出。
4) 下青椒菠蘿略炒，加入汁料煮至糖全溶解。
#注意：- 倒入生粉水, 撹煮至濃糖膠狀，熄火。#
5) 放入香脆排骨兜匀，使所有排骨表面匀沾上汁，應該不會有汁留碟上才合，
才可保存脆身。上桌！

# Successful or not all depends on how you coat the sauce, must notice！
Nowadays difficult to find any restaurant qualify in this dish！

# 成切与否全賴上汁料部份，要注意！现今也找不到多少間食肆合格！