Sweet and Sour Pork — Crispy battered pork in a tangy, glossy sauce with peppers and pineapple

A Cantonese classic known as Gu Lao Rou, this dish features double-fried pork pieces in a vibrant, tangy sauce made from vinegar, ketchup, and sugar. The contrast between the shatteringly crisp batter and the sticky-sweet glaze is what makes it legendary.

Serves: 4 | Prep: 20 min | Cook: 20 min

Ingredients

• 400 g pork loin or shoulder, cut into 3 cm cubes
• 1 egg, beaten
• 60 g cornstarch
• Vegetable oil for deep frying

For the sauce:

• 3 tbsp rice vinegar
• 3 tbsp sugar
• 2 tbsp ketchup
• 1 tbsp light soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 100 g fresh pineapple, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 small onion, cut into wedges

Instructions

1. Coat the pork: Season pork cubes with a pinch of salt. Dip in beaten egg, then dredge thoroughly in 60 g cornstarch, shaking off excess.
2. First fry: Heat oil to 170C (340F). Fry pork in batches for 4-5 minutes until pale golden and cooked through. Remove and drain on a wire rack.
3. Second fry: Raise oil to 190C (375F). Fry pork again for 1-2 minutes until deeply golden and crispy. Drain on the rack.
4. Make the sauce: In a clean wok, heat 1 tbsp oil. Stir-fry onion and peppers for 2 minutes until slightly softened. Add pineapple chunks and toss briefly.
5. Combine and glaze: Add 3 tbsp rice vinegar, 3 tbsp sugar, 2 tbsp ketchup, and 1 tbsp soy sauce. Bring to a simmer. Stir in the cornstarch slurry until the sauce thickens and turns glossy. Toss in the crispy pork, fold quickly to coat, and serve immediately.

Tips

• Double frying is essential for a crust that stays crispy even after saucing
• Toss pork in the sauce at the very last moment and serve immediately to preserve crunch
• Lychees or mango can replace pineapple for a different fruit accent