El cerdo agridulce es un plato de la cocina tradicional china que nació en la región del Cantón en el siglo XVIII. Ahora bien, es posible que existan recetas más antiguas de este delicioso manjar en la cultura culinaria de la región de Jiangsu de las que no se dejó constancia, ya que las características de este plato se asemejan más a esta variante gastronómica china.
Sea como sea, a día de hoy el cerdo agridulce se ha convertido en uno de los platos más buscados en restaurantes chinos y japoneses y es que su exquisita textura y exótico sabor cautivan hasta al paladar más exigente.
Aunque existen dos variedades muy polémicas sobre este plato ya que hay gente que lo cocina con piña (Gu Lao Rou) y gente que lo cocina sin (Tang Cu Li Ji), desde Asador City Wok Alfafar, un buffet libre cerca de ti, os vamos a enseñar la receta tradicional china del Tang Li Ji.
Este plato es originario de la cocina de Zhejiang y se caracteriza por su color brillante y rojizo y una textura tierna al mismo tiempo que crujiente. Por otro lado, el Gu Lao Rou pertenece a la gastronomía cantonesa de Guandong donde se le añade piña, pimiento rojo y pimiento verde.
Para esta receta necesitaremos los siguientes ingredientes:
Con esto marinaremos la carne antes de cocinarla
Con todo ello elaboraremos la salsa agridulce
Y esto último lo emplearemos para rebozar, como opcional podremos añadir semillas de sésamo para decorar el plato final. Lo primero que haremos será cortar la carne en tiras ligeras y añadir la salsa de soja, el vino, el huevo, la sal y la pimienta en un bol para marinar el cerdo durante media hora.
Una vez haya transcurrido este tiempo, rebozaremos el resultado con la harina y la maicena y lo freímos a fuego medio durante 4 o 5 minutos, según el tamaño de la carne, escurrimos el aceite que tenga con una servilleta y lo volvemos a freír a fuego alto hasta que quede dorado.
El último paso será añadir a una sartén aceite, ajo, agua, vinagre, kétchup, salsa de soja, sal y azúcar, lo mezclamos bien y vamos añadiendo maicena con agua para que consiga una textura medianamente espesa. Luego agregaremos el cerdo, lo mezclaremos y ¡listo para servir!
Además, si quieres que tu plato quede perfecto y aportarle un toque más crujiente puedes añadirle semillas de sésamo para que cuando tus invitados lo prueben se trasporten a los orígenes de este plato.
Cabe destacar que el sésamo no es un ingrediente meramente decorativo ya que tiene grandes beneficios para nuestro organismo. Es una gran fuente de minerales y proteína vegetal que son difíciles de encontrar en otro tipo de semillas, también es una fuente rica en calcio.
En nuestro restaurante, además de las variantes gastronómicas mediterránea y argentina, destaca la oriental por lo que gran parte de nuestros platos tienen sus raíces en Asia y aportan a nuestros comensales viajes gastronómicos especiales por distintas culturas entre los que podrás encontrar pato pekinés, pollo al limón, fideos chinos tres delicias, sushi, pollo con almendras, ternera con salsa de ostras, paella valenciana, chorizo criollo, cangrejo azul, gambón, cigalas, navajas, galeras, pizza, pasta o canelones entre otros.
Si quieres venir a visitarnos te esperamos en Calle Pérez Llácer, 4 de Alfafar de lunes a domingo desde las 13:00 h hasta las 16:30 h y de 20:00 h a 23:30 h.
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