Sweet and Sour Pork with Pineapple (Gu Lao Rou)
This classic Cantonese Sweet and Sour Pork (Gu Lao Rou) features crispy double-fried pork and juicy pineapple chunks tossed in a balanced, nostalgic homemade sauce. Better than takeout!
Equipment
- Wok or Deep Pot
- Instant Read Thermometer
Ingredients
The Pork & Marinade
- 11 oz pork loin or pork butt approx 300g, cut into 1-inch cubes
- 1 tbsp beer or Shaoxing wine/water
- 1/2 tsp salt
- 1/2 tsp white pepper powder
- 1/2 tsp sugar
The Coating (Batter)
- 1 large egg beaten
- 1/2 cup sweet potato starch coarse type preferred; or cornstarch
- neutral oil for deep frying
The Stir Fry & Sauce
- 1/2 green bell pepper cut into diamonds
- 1/2 red bell pepper cut into diamonds
- 1/2 cup fresh pineapple cut into chunks, soaked in salt water
- 3 tbsp ketchup
- 1 tbsp sugar adjust to taste
- 1/2 tbsp white vinegar optional, for extra tang
- 1 tbsp cornstarch slurry mix 1 tsp starch with 1 tbsp water
Instructions
- Tenderize the pork: Use the back of a knife to gently pound the meat to break the fibers. Cut into 1-inch bite-sized cubes.
- Marinate: In a bowl, mix the pork with salt, sugar, white pepper, and the beer. Massage well with your hands until the liquid is fully absorbed by the meat (this is the 'water-eating' technique). Marinate for at least 30 minutes.
- Prep vegetables: While marinating, cut the bell peppers into diamond shapes. Soak the pineapple chunks in salted water for 10 minutes, then drain and pat dry.
- Batter: Add the beaten egg to the pork and mix well. Gradually mix in the sweet potato starch (or cornstarch) until the pork is evenly coated with a sticky, tacky batter that isn't too runny.
- First Fry: Heat oil in a deep pot to 325°F (160°C). Carefully drop in the pork pieces. Fry in batches over medium-low heat until the crust is pale yellow and set. Remove and let cool slightly.
- Second Fry (Flash Fry): Increase oil heat to 375°F (190°C). Return the pork to the oil for a second fry for 10-15 seconds until golden brown and super crispy. Remove immediately.
- Stir-fry Veggies: In a separate pan or wok, heat a little oil. Stir-fry the peppers and pineapple briefly until glossy (about 1 minute). Remove and set aside.
- Make Sauce: In the same pan, add ketchup and a splash of water. Simmer on low heat until bubbly. Add the sugar and white vinegar. Stir in the cornstarch slurry to thicken the sauce until glossy.
- Combine: Add the fried pork to the sauce and toss quickly to coat. Add the peppers and pineapple, toss once more to combine evenly, and serve immediately.
Notes
Chef's Notes: The secret to the juicy texture is the 'water-eating' process during marination. Ensure the pork fully absorbs the liquid before battering. Resist the urge to toss the pork in the sauce for too long; a quick 10-second toss keeps it crispy.
Food Safety: Pork should be cooked to a minimum internal temperature of 145°F (63°C). Be cautious with hot oil and ensure pineapple is dry before adding to the pan to avoid splatter.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.