Sweet and Sour Gulu Pork
Crispy golden pork chunks coated in a tangy sweet and sour sauce with pineapple chunks; a classic Cantonese dish that's irresistibly appetizing.
Ingredients
16 items- pork loin 300g
- cornstarch 3 tablespoons
- egg 1
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- salt 1/2 teaspoon
- ketchup 3 tablespoons
- white vinegar 2 tablespoons
- sugar 2 tablespoons
- water 100ml
- green bell pepper 1/2
- red bell pepper 1/2
- pineapple 100g
- scallions 2
- garlic 3 cloves
- cooking oil as needed
Nutrition
Steps （9 steps）
Cut pork into 2cm cubes. Mix with 1 tbsp cooking wine, 1 tbsp soy sauce, 1/2 tsp salt, and 1 egg. Add 2 tbsp cornstarch, stir to coat. Marinate for 15 minutes.
Prepare sauce: In a bowl, combine 3 tbsp ketchup, 2 tbsp vinegar, 2 tbsp sugar, 1 tbsp soy sauce, and 100ml water. Stir until sugar dissolves.
Cut half green and half red bell pepper into diamond pieces. Cut 100g pineapple into similar pieces. Slice 2 scallions into segments, mince 3 garlic cloves.
Heat enough oil in a deep pot to 160°C (medium heat). Coat marinated pork with dry cornstarch, then fry until light yellow and set, about 3 minutes. Remove.
Raise heat to high, bring oil to 180°C. Return pork for second fry until golden and crispy, about 1 minute. Drain on paper towels.
Leave a little oil in the pan. Sauté garlic over low heat. Add peppers and pineapple, stir-fry over medium heat about 1 minute until just cooked.
Pour sauce into pan, turn to high heat and boil. Cook until thickened enough to coat the back of a spoon, about 1 minute.
Return fried pork to pan. Stir-fry over high heat quickly to coat evenly with sauce. Add scallions, stir briefly, then remove from heat.
Serve immediately while hot, crispy outside and tender inside with sweet and sour flavor.
Tips
Coating the pork with dry starch before frying creates a crispy shell; double-frying ensures extra crunch. Thicken the sauce before adding the pork to prevent sogginess.
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