Crispy Sweet and Sour Pork (Gu Lao Rou)
Tender pork pieces in a crackling golden crust, bathed in a vibrant ruby-red sauce that perfectly balances sweet, tangy, and fruity notes. Studded with fresh pineapple chunks and colorful bell peppers, this Cantonese classic is a feast for the eyes and the palate — miles better than anything from a takeout box.
Ingredients
- 500g pork loin or shoulder, cut into 1-inch cubes
- 1 egg
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
+ 13 more ingredients
Instructions
Season the pork cubes with the Shaoxing wine, a pinch of salt, and white pepper. Let it marinate for 10 minutes while you prepare everything else.
In a bowl, whisk together the egg, cornstarch, and flour to make a thick batter. If it is too thick, add a splash of water. Add the marinated pork and coat every piece thoroughly.
In a small bowl, combine the ketchup, rice vinegar, sugar, soy sauce, and water. Stir until the sugar dissolves. Set aside.
Heat oil to 170C (340F) in a deep wok or pot. Fry the pork in batches for 3-4 minutes until light golden. Remove and drain. Increase the oil temperature to 190C (375F) and fry all the pork again for 1-2 minutes until deeply golden brown and extra crispy. Drain on a wire rack.
Pour out all but 1 tablespoon of oil. Stir-fry the bell peppers and red onion over high heat for 1-2 minutes until slightly charred but still crisp.
Pour in the sauce mixture and bring to a boil. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy, about 30 seconds.
Add the pineapple chunks and the crispy pork. Toss everything quickly to coat in the sauce. Serve immediately so the pork stays crunchy.
Nutrition Estimate
Per serving • Estimated by Blinner AI