Koe Loe Yuk, an original Chinese dish.

Koe Lo Yuk, also written as Koe Loe Yuk, is a popular dish of sweet and sour pork that many are familiar with. Like many dishes that we eat in the Netherlands at the Chinese restaurants, these dishes differ from the dishes as they are eaten in China. This recipe comes from a Chinese cook and is an original Chinese recipe from the chef Yan Kit.

By frying it briefly, the meat remains deliciously tender and the jacket of the meat becomes nice and crispy. You can also replace the pork with chicken and use the same sauce. This dish is called Koe Lo Kai or Koe Loe Kai.

I made the dish with pork tenderloin because it is so deliciously tender but you can also use pork fillet. This meat is slightly firmer.

Ingredients for the marinade:

• • 1 pound pork shoulder or pork tenderloin in cubes
    •  
    • 2 tbsp water
      • pinch garlic powder
      •  
      • 1/4 tsp onion powder
        • 1/2 Tl sesame oil
        •  
        • 1 tsp soy sauce

         

      • Ingredients for the batter:

        •  

          375 g flour
        •  
        • 125 g potato starch
          • 1 egg whipped in a container 1
          • tbsp baking powder
          •  
          • 500 ml lukewarm water
            • pinch of salt

               

            Ingredients for the meat:

             

            •  
              1 kg pork tenderloin - in cubes of 2x2 cm
            • 4 tbsp potato starch

            Ingredients for the sweet and sour sauce:

            •  

              500 ml water
            • 1 tbsp tomato paste
            • 75 g granulated sugar
            • 100 ml natural vinegar
            • 1/2 tsp ginger powder
            •  
            • 1 tbsp ginger syrup
              • 2 tbsp potato starch

                 

              Other ingredients:

               

              • 1 tbsp oil
              • 1/2 green pepper cut
              •  
              • into coarse pieces 1/2 red pepper cut
                •  
                • into coarse pieces 1/2 onion in coarse pieces
                • a can of pineapple 250 grams, the juice for the sauce uses
                •  
                • 2 tsp maizena

                   

                Method:

                 

                • Mix all the ingredients for the marinade and mix it well with the meat. Let the meat marinate for at least half an hour but preferably a little longer.
                • The Koe Loe Yuk sauce is made by heating the ginger slices and star anise in a little oil. Add the ketchup after a minute and continue to heat it while stirring for a few minutes.
                • Now add the vinegar, sugar and juice of the pineapple and keep stirring until the sugar is dissolved. Then turn the heat down and let it thicken on a low heat.
                • Now heat a layer of oil in a pan to fry the meat and in the meantime make the batter.
                • Mix the flour, cornstarch, salt and pepper in a batter bowl.
                • Place the bowl with the beaten egg next to it.
                • Now pass the meat through the batter, then through the egg and again through the batter.
                • Fry the meat in small portions until the batter is golden brown and set aside.
                • Stir fry the peppers and the onion for a few minutes, it should remain a little crispy. Add these ingredients to the Koe Yoe Yuk sauce. Bring the sauce to a boil and let it thicken. Optionally, you can add some cornstarch in small amounts.
                • When you're ready to serve, fry the meat for a few more seconds to warm it up again. Serve on a deep plate with the sauce.