Sweet and Sour Pork 咕嚕肉

A classic Cantonese dish featuring crispy, deep-fried pork pieces tossed in a vibrant sweet and sour sauce with bell peppers and pineapple. It's a delightful balance of tangy, sweet, and savory flavors.

Nutrition (per serving)

Ingredients

• 300g Pork shoulder
• 15ml Soy sauce (for marinade)
• 15ml Rice wine (for marinade)
• 5g Sugar (for marinade)
• 2g White pepper (for marinade)
• 1 whole Egg (for marinade)
• 15g Cornstarch (for marinade)
• 50g Cornstarch (for coating)
• 50g All-purpose flour (for coating)
• 60ml Ketchup (for sauce)
• 40g Sugar (for sauce)
• 30ml Rice vinegar (for sauce)
• 15ml Soy sauce (for sauce)
• 120ml Water (for sauce)
• 10g Cornstarch (for slurry, mixed with water)
• 1 whole Red bell pepper
• 1 whole Green bell pepper
• 0.5 whole Onion
• 150g Pineapple chunks (drained)
• 10g Garlic (minced)
• 500ml Oil (for frying)

Steps

1. Prepare the Pork: Cut pork shoulder into cubes. In a bowl, combine pork with marinade ingredients (soy sauce, rice wine, sugar, white pepper, egg, cornstarch). Mix well and marinate for 15-20 minutes.
2. Coat the Pork: In a separate shallow dish, mix cornstarch and all-purpose flour. Dredge each marinated pork piece thoroughly in the flour mixture, ensuring it's evenly coated.
3. Fry the Pork: Heat oil in a wok or deep pot to 170°C (340°F). Fry the pork in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. Prepare the Sweet and Sour Sauce: In a small bowl, whisk together ketchup, sugar, rice vinegar, soy sauce, water, and cornstarch slurry (mixed with water).
5. Stir-fry Vegetables and Sauce: Discard most of the frying oil, leaving oil in the wok. Add minced garlic and stir-fry until fragrant. Add bell peppers, onion, and pineapple chunks; stir-fry for 2-3 minutes until slightly tender-crisp. Pour in the prepared sweet and sour sauce and cook, stirring constantly, until it thickens.
6. Combine and Serve: Add the fried pork pieces to the wok and toss quickly to coat them evenly with the sauce. Serve immediately with steamed white rice.

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