Sweet and Sour Pork (Gu Lao Rou)
Cantonese gu lao rou: double-fried pork tossed in a bright, tangy-sweet sauce with pineapple and bell pepper.
Meat
⚠ Contains: Gluten, Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g pork shoulder, cubed
- 1 egg, 1/2 cup cornstarch (for coating)
- 1 cup pineapple chunks (fresh)
- 1 red bell pepper, 1 green bell pepper, chunked
- 1 onion, chunked
- 3 tbsp ketchup, 2 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp soy sauce
- 1 tsp cornstarch, mixed with 2 tbsp water (slurry)
- Oil, for deep-frying
Steps
- Coat the pork cubes in beaten egg, then dredge thoroughly in cornstarch.
- Deep-fry at 175C (350F) until just cooked through and lightly golden; drain. Let rest a few minutes, then fry a second time at 190C (375F) until deeply golden and crisp.
- Stir-fry the bell peppers and onion briefly in a wok until just crisp-tender; set aside.
- Whisk ketchup, rice vinegar, sugar, and soy sauce together, then simmer in the wok until it starts to thicken.
- Stir in the cornstarch slurry to thicken further.
- Add the fried pork, pineapple, and stir-fried vegetables, tossing quickly to coat in the glossy sauce.
- Serve immediately while the pork is still crisp.