Comments on: Sweet and Sour Pork with Pineapple–Gulaorou

By: Elaine

Elaine — Tue, 03 Dec 2024 04:04:34 +0000

In reply to Miriam. Hi,Miriam These two steps are to prepare for deep-frying. Adding eggs can make the skin more puffy.

By: Miriam

Miriam — Sat, 30 Nov 2024 11:49:52 +0000

Step 1 and 2 confusing. What to do with the egg cornstarch mix? Is it a marinate ?

By: Dan

Dan — Fri, 02 Aug 2024 16:16:39 +0000

The recipe itself is good, but how it’s written is a mess..

By: Elaine

Elaine — Sun, 08 Sep 2019 12:20:10 +0000

In reply to Elan. Thank you Elan. You give such an encouraging comment. Happy cooking!

By: Elan

Elan — Sun, 08 Sep 2019 10:55:33 +0000

Yum, just yum! I am celiac, meaning I must make things from scratch using gluten-free ingredients like g-f soy sauce. Having lived for long periods in Vancouver BC and San Francisco, I have missed good Chinese food – until now. This site is amazing!
I agree with others’ comments about the balance of flavours and this particular recipe takes me back to Chinatown in Vancouver, before I was diagnosed with celiac. The texture of the batter is light and crispy, and it absorbs the sauce well. I also made a batch with the black bean sauce recipe from this site and am in heaven. Thank you so much!

By: chris 06

chris 06 — Sat, 25 May 2019 03:59:49 +0000

J’ai appris qu’il y avait 2 sortes de recettes. Merci et bisous Chris 06

By: Elaine

Elaine — Mon, 20 May 2019 23:54:42 +0000

In reply to Jeffrey Evans. Thank you Jeffrey for your careful reading. I have already correct the misunderstandings.

By: Jeffrey Evans

Jeffrey Evans — Mon, 20 May 2019 17:59:03 +0000

Hi, Elaine: This is a very good recipe. You forgot, however, to include sugar as an ingredient in the well made sweet sour sauce and the quantity to add to the sauce.

By: Fred Rickson

Fred Rickson — Sat, 18 May 2019 15:40:15 +0000

Nooooooo, not pineapple.