Entree: Hong Kong – Southern Culinary Region – 咕嚕肉 ➤ Gu lou yuk (Crispy battered pork tossed in a glossy sweet-tangy sauce with bell peppers and pineapple)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) pork tenderloin, trimmed and cut into 1-inch (25 mm) cubes
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) light soy sauce
- 1 large egg, beaten
- 1/2 cup (60 g) cornstarch for coating, plus 1 tbsp (8 g) more for sauce slurry
- About 4 cups (960 ml) vegetable oil for deep-frying
- 1/2 cup (120 ml) pineapple juice (from canned pineapple)
- 3 tbsp (45 ml) ketchup
- 1/3 cup (80 ml) rice vinegar
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (30 ml) light soy sauce (for sauce)
- 1 red bell pepper, cut into 1-inch (25 mm) chunks
- 1 green bell pepper, cut into 1-inch (25 mm) chunks
- 1 medium onion, cut into 1-inch (25 mm) wedges
- 1 cup (165 g) canned pineapple chunks, drained
- 1 tbsp (15 ml) neutral oil for stir-frying (sesame oil optional for finishing)
- 2 tbsp (30 ml) water mixed with 1 tbsp (8 g) cornstarch to make a slurry
- 2 scallions, sliced (for garnish)
- Sesame seeds for garnish (optional)

Instructions

1. Toss the pork cubes with salt, white pepper, and 1 tbsp (15 ml) light soy sauce. Let rest 10–15 minutes. Dip pieces into beaten egg, then dredge thoroughly in 1/2 cup (60 g) cornstarch so each piece is well coated.
2. Heat about 4 cups (960 ml) vegetable oil in a wok or deep skillet to 350°F (175°C). Fry coated pork in batches until golden and crisp, 3–4 minutes per batch. Drain on a wire rack or paper towels. For extra crispness, fry a second time at 375°F (190°C) for 45–60 seconds, then drain.
3. In a small bowl combine pineapple juice, ketchup, rice vinegar, sugar, and 2 tbsp (30 ml) soy sauce. Stir until sugar dissolves and set aside.
4. Wipe most of the frying oil from the wok leaving about 1 tbsp (15 ml). Heat over high, add the neutral oil, then stir-fry onion and bell peppers until just tender-crisp, about 1–2 minutes. Add pineapple chunks and stir to warm.
5. Pour the sauce mixture into the wok and bring to a simmer. Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until the sauce is glossy and slightly thickened, about 30–60 seconds.
6. Add the fried pork to the wok and toss quickly to coat in the sauce, heating through. Finish with a dash of sesame oil if desired.
7. Transfer to a serving plate, garnish with sliced scallions and sesame seeds, and serve immediately with steamed white rice.