Sweet & Sour Pork (Ku-Lo-Yoke) and Pork Trotters in Black Vinegar

Chinese food is prepared in one of the most simplest way of cooking.  It retains the freshness of the ingredients used and is rich in flavor.  Chinese food is most of the time, either stir fried or steamed or braised or boiled.   One of the most popular Chinese food is the' Ku-Lo-Yoke' or the Sweet and Sour Pork.  Each time we have an eat-out in any of the Chinese Kopitiam, this is the favorite dish my children and their cousins will be asking for.  Here's my version of Sweet and Sour Pork.

Sweet & Sour Pork (Ku-Lo-Yoke)

 Lean Pork cut into cubes (marinate with light soya sauce, sesame oil, cornflour, rice wine)

Garlic - minced

Big onion - quartered

Capsicum, Tomatoes, Pineapple (optional) - cut into bite size pieces

Sauce: 1/2 bowl of water, tomato ketchup, chilli sauce, rice wine, light soya sauce, vinegar, sugar, 1 tsp cornflour - mix all together in a bowl and set aside.

1. Heat oil in work and coat marinated pork in flour and fry till golden brown, take off heat and set aside.

2. Stir fry garlic, add onion, capsicum, tomatoes, pineapple.

3. Add the sauce and then add the pork.

4. Let it boil till the sauce thickens.  Serve hot with white rice.

Pork Trotters in Black Vinegar (Chi-Kiok Choh)

This particular dish is usually served during 'confinement' period for mothers who went through the pains of childbirth.  During this period, it is crucial to care for mothers in regaining their strength and recuperation of their being.  

This dish is sour with a little tinge of sweetness and yet a little hot from loads of ginger being used in preparing it and it tastes even better overnight.

My family and I love this dish.  I made a big pot of it last week.  Great with a bowl of steaming white rice!

Bird eye chillies is a must as an accompaniment to this dish.