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.
01Ingredients
- 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)
Nutrition (per serving)892kcal
- Protein32.5g
- Carbs89.2g
- Fat38.4g
Fiber 2.1 gSodium 1847 mg
02Steps
- 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.
- 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.
- 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.
- 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).
- 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.
- 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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