Sweet and Sour Fried Pork, Gu Lao Rou

Cut the pork into narrow slices at the beginning, then into pieces three centimeters long and two centimeters wide. Mix the egg with cornflour (1), salt (1) and rice wine (1). Stir in the meat.

Rinse the cucumber and cut into four centimeter long and two centimeter wide rhombic slices. Clean and rinse the leek, remove the peel from the ginger and garlic. Also cut into slices.

Mix sugar in vinegar, salt (2), rice wine (2), cornstarch (2) and a tablespoon of water thoroughly.

Heat the wok or a frying pan. Add the oil and let it get hot. Pour in the pork and fry in oil over medium heat until golden brown. Remove the meat.

Pour the oil out of the wok except for a thin film. Add the paradeis pulp with the leek, ginger and garlic to the wok form and stir-fry briefly.

Add the cucumber slices and stir-fry briefly as well. Add the sauce and let it boil once. Cook the sauce while stirring until it thickens. Add the meat again and heat again, but do not cook too long. Otherwise the crust will become soft again.

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