Sweet and Sour Pork

Sweet and Sour Pork (Gu Lao Rou) is a Cantonese favorite of crispy battered pork chunks tossed in a vividly colored, tangy-sweet sauce made from vinegar, ketchup or tomato paste, and sugar, studded with pineapple and bell peppers for brightness and crunch.

By YumYum Editorial · Chinese

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 4

Ingredients

• 1.5 lbs pork shoulder or loin, cut into 1-inch cubes
• 1 tbsp soy sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 1/2 cup cornstarch, plus 1 tbsp for sauce
• 1/4 cup all-purpose flour
• 1 egg, beaten
• to taste Neutral oil, for frying (about 2 cups)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup pineapple chunks
• 1/2 onion, cut into chunks
• 1/3 cup rice vinegar
• 1/3 cup sugar
• 3 tbsp ketchup
• 1 tbsp soy sauce
• 1/2 cup pineapple juice or water

Instructions

1. Toss pork cubes with 1 tbsp soy sauce and Shaoxing wine; marinate 15 minutes.
2. Mix 1/2 cup cornstarch and flour in a bowl. Dip marinated pork pieces in beaten egg, then dredge in the cornstarch-flour mixture, pressing to coat evenly.
3. Heat 2 inches of oil to 350°F in a wok or deep pot. Fry pork in batches until golden and cooked through, 4-5 minutes. Drain on a rack.
4. Increase oil temperature to 375°F and fry the pork again for 1-2 minutes per batch until extra crispy. Drain.
5. In a bowl, whisk rice vinegar, sugar, ketchup, 1 tbsp soy sauce, pineapple juice, and remaining 1 tbsp cornstarch to make the sauce.
6. Heat 1 tbsp oil in a clean wok over medium-high heat. Stir-fry bell peppers and onion for 1-2 minutes until just crisp-tender.
7. Add pineapple chunks and stir-fry 30 seconds.
8. Pour in the sauce mixture and bring to a simmer, stirring until thickened and glossy, 1-2 minutes.
9. Add the fried pork and toss quickly to coat evenly without letting it sit and soften. Serve immediately over steamed rice.