Sweet and Sour Pork, or Gu Lou Rou, is a beloved Cantonese dish known for its perfect balance of tangy, sweet, and savory flavors. Here’s a classic recipe to recreate this iconic dish at home.
Start by preparing 300g of pork shoulder, cutting it into bite-sized cubes. Marinate the pork in 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of salt for 15 minutes. In a separate bowl, whisk together 3 tablespoons of ketchup, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 teaspoon of soy sauce, and 2 tablespoons of water to make the sweet and sour sauce.
Heat oil in a wok or deep fryer to 180°C (350°F). Dip each pork cube into beaten egg, then coat with cornstarch. Deep-fry in batches until golden and crispy, about 3-4 minutes per batch. Remove and drain excess oil.
In the same wok, sauté 1 diced bell pepper and a few pineapple chunks until slightly softened. Pour in the sweet and sour sauce and bring to a simmer. Add the fried pork and toss gently to coat evenly. Cook for 1-2 minutes until the sauce thickens. Garnish with sesame seeds and serve hot with steamed rice.
The result? Crispy pork enveloped in a glossy, tangy sauce, with juicy pineapple adding a refreshing sweetness. This dish is a crowd-pleaser, offering a delightful contrast of textures and flavors that never fails to satisfy.