Sweet and Sour Pork (糖醋咕嚕肉)

Sweet and Sour Pork (糖醋咕嚕肉, táng cù gū lū ròu) is one of the most recognizable Cantonese dishes both in and outside of China. It originated in Guangdong province as a homestyle dish using pork fried to crisp and tossed in a vibrant sauce made from sugar and vinegar**,** a classic sweet and sour balance common in Chinese cooking. The name “咕嚕” (gū lū) is mimicking the bubbling sound of the sauce simmering in the wok. It also reflects the dish’s playful and bold character—bright colour, lively flavour, and a satisfying mix of crispy and juicy textures.

It became widely popular abroad when Cantonese immigrants brought it to restaurants around the world, adapting it slightly to local tastes. Today, sweet and sour pork is not only a comfort food across Cantonese-speaking communities but also a crowd-pleasing staple in Chinese restaurants globally.

Ingredients

Pork & Marinade

• Pork neck (collar butt or scotch fillet) is chosen for its balance of meat and fat. It stays juicy inside after deep-frying and gives a tender bite.
• Salt provide basic seasoning for the meat to enhance its flavour from the inside.
• White pepper adds a light spiciness that’s traditional in Chinese cooking which is different from black pepper.
• Soy sauce adds umami and a subtle savoury base to the pork.
• Shaoxing wine removes porky smells and adds depth of flavour.
• Baking soda helps tenderise the meat. It works by raising the pH, which loosens muscle fibres and makes the pork more tender during cooking.
• Egg helps the corn starch stick evenly to the pork and adds a little moisture to the marinade for a better coating.
• Corn starch seals moisture inside each piece of pork and creates a protective layer before dredging.

Coating

• Corn starch is used for dredging to create a thin, crisp crust around the pork after deep-frying.
• Oil should fully surround the pork pieces during deep frying, allowing even cooking.

Vegetables

• Onion, red capsicum and yellow capsicum adds sweetness, freshness, and crunch to balance the richness of the pork and sauce.
• Pineapple provides fruity acidity and natural sweetness which is key for authentic sweet and sour flavour.
• Garlic provides an aromatic base for stir-frying, lightly perfumes the sauce and veggies.

Sweet & Sour Sauce

• Chinese black vinegar (鎮江香醋) provides a mellow, slightly smoky tangy flavour which is more complex than plain white vinegar.
• White sugar adds sweetness to balance the vinegar, critical for the “sweet” part.
• Ketchup adds a sweet-tangy tomato flavour and a beautiful red colour.
• Soy sauce adds saltiness and umami to the sauce base.
• Water is added to adjust the sauce consistency.
• Corn starch mix thickens the sauce at the very end to a glossy, clingy texture.

Steps

Preparations:

1. Marinate pork
   • Cut pork into 2.5cm cubes for even cooking.
   • Mix pork with salt, white pepper, soy sauce, Shaoxing wine, and baking soda.
   • Add half a beaten egg and mix again, then add corn starch and mix until well-coated.
   • Let it rest for at least 20 minutes to absorb flavour and tenderize.
2. Prepare the vegetables
   • Cut onion into wedges, chop red and yellow capsicums into bite-sized pieces, and drain pineapple chunks if using canned.
   • Keep everything ready so the stir-fry can move quickly without overcooking.
3. Prepare the sweet and sour sauce
   • In a small bowl, combine black vinegar, sugar, ketchup, soy sauce, and water.
   • In another small bowl, mix corn starch and water into a slurry for later thickening.
   • Set both sauces within reach to avoid pausing during stir-fry.
4. Prepare the coating station
   • Place a shallow bowl of corn starch ready for dredging.

Frying and Stir-Frying:

1. First fry the pork until cooked through
   • Heat oil to 160–170°C (medium heat, induction Level 5–6).
   • Dredge pork pieces in corn starch just before frying and shake off excess starch to prevent clumps.
   • Fry pork pieces in batches for about 2.5–3 minutes until lightly golden.
   • Remove and drain to let the coating dry slightly.
2. Second fry to crisp the pork
   • Raise oil temperature to 190°C (medium-high heat, induction Level 7).
   • Re-fry pork briefly for 1–2 minutes until crispy and deep golden brown.
   • Drain thoroughly to remove excess oil.
3. Stir-fry vegetables
   • In a clean wok, heat a little oil.
   • Add garlic and onion wedges and stir-fry briefly until fragrant.
   • Add capsicum pieces, stir-fry quickly on high heat until slightly softened but still crisp.
   • Add pineapple chunks and stir-fry for another 30–60 seconds.
4. Add sauce and thicken
   • Pour the prepared sweet and sour sauce into the wok and bring to a simmer.
   • Stir in the corn starch slurry and cook until the sauce thickens into a glossy glaze.
5. Toss the pork to coat with sauce
   • Add the crispy pork pieces back into the wok.
   • Quickly toss everything together to coat the pork evenly in the thickened sauce.
   • Stir-fry briefly and remove from heat immediately to preserve crispness.
6. Serve immediately while hot
   • Transfer the sweet and sour pork to a serving plate.
   • Serve hot for the best balance of crispy texture and glossy, tangy sauce.