Sweet and Sour Pork (Gulu Rou)
A classic Cantonese dish with crispy pork chunks coated in a glossy sweet and tangy sauce – satisfying and moreish.
Ingredients
17 items- Pork tenderloin 300g
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- White pepper 1/4 tsp
- Egg 1
- Cornstarch 50g
- Ketchup 3 tbsp
- White vinegar 2 tbsp
- White sugar 2 tbsp
- Light soy sauce 1 tbsp
- Water 50ml
- Green bell pepper 1/2
- Red bell pepper 1/2
- Pineapple 100g
- Ginger 2 slices
- Garlic 2 cloves
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut pork into 2cm cubes. Add salt, cooking wine, white pepper, and beaten egg. Mix well and marinate for 15 minutes.
Coat each pork cube evenly with cornstarch, shaking off excess.
Heat enough oil to 170°C (340°F). Fry pork over medium-low heat for about 3 minutes until pale golden. Remove.
Increase oil temperature to 190°C (375°F). Return pork and fry for 1 minute until deep golden and crispy. Drain.
In a small bowl, mix ketchup, vinegar, sugar, soy sauce, water, and a pinch of cornstarch to make the sauce.
Leave a little oil in the pan. Sauté minced ginger and garlic until fragrant. Add bell pepper chunks and stir-fry briefly.
Pour in the sauce. Bring to a boil over medium heat, stirring until thickened. Add fried pork and pineapple. Toss quickly.
Stir-fry for about 30 seconds until well coated. Turn off heat, plate, and garnish with toasted white sesame seeds.
Tips
Double-frying ensures extra crispiness; adjust sweet-sour ratio to taste; canned pineapple gives consistent sweetness.
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