Entree: China – Cantonese / Guangdong – 咕嚕肉 ➤ Gu lou yuk (Cantonese-style deep-fried pork tossed in a tangy sweet-and-sour sauce with pineapple and bell peppers)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) pork tenderloin or pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1/2 tsp (2 g) white pepper
- 1 tsp (4 g) granulated sugar (for marinade)
- 1 large egg white, approx. 30 g
- 2 tbsp (16 g) cornstarch for marinade
- 1/2 cup (60 g) cornstarch for coating
- 1/4 cup (30 g) all-purpose flour
- Vegetable oil for deep-frying, about 4 cups (950 ml)
- 1/3 cup (80 ml) rice vinegar
- 1/3 cup (80 g) ketchup
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (30 ml) light soy sauce (for sauce)
- 1/4 cup (60 ml) pineapple juice (from the can)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water as a slurry
- 1 cup (165 g) canned pineapple chunks, drained
- 1 medium red bell pepper, cut into 1-inch pieces, approx. 6 oz (170 g)
- 1 medium green bell pepper, cut into 1-inch pieces, approx. 6 oz (170 g)
- 1 medium onion, cut into wedges, approx. 6 oz (170 g)
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 ml) sesame oil (optional)
- Salt to taste

Instructions

1. In a bowl combine pork cubes with 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1/2 tsp (2 g) white pepper, 1 tsp (4 g) sugar, egg white, and 2 tbsp (16 g) cornstarch. Marinate 20–30 minutes in the refrigerator.
2. Mix 1/2 cup (60 g) cornstarch and 1/4 cup (30 g) flour in a shallow dish. Remove pork from marinade, dredge pieces in the dry mix so they are fully coated, shaking off excess.
3. Heat oil in a deep pot or wok to 325°F (160°C). Fry half the pork until just cooked through and pale golden, about 3–4 minutes. Remove to a rack to drain. Repeat with remaining pork.
4. Increase oil temperature to 375°F (190°C). Return the pre-fried pork in batches for a quick second fry, 1–2 minutes, until crisp and golden. Drain on a rack.
5. In a wok or large skillet over medium-high heat, add 1 tbsp (15 ml) oil and stir-fry garlic just until fragrant, about 20 seconds. Add bell peppers and onion and stir-fry 1–2 minutes until bright and crisp-tender.
6. Combine rice vinegar, ketchup, 1/3 cup (67 g) sugar, 2 tbsp (30 ml) soy sauce, and pineapple juice in a small bowl. Pour into the wok and bring to a simmer.
7. Stir in the cornstarch slurry to thicken the sauce, then add pineapple chunks and cooked pork. Toss quickly to coat everything in the glossy sauce and heat through, 1–2 minutes.
8. Finish with 1 tsp (5 ml) sesame oil if using, adjust salt to taste, and serve immediately with steamed rice.