Entree: China – Hong Kong – 咕嚕肉 ➤ Gūlū ròu (Battered and fried pork tossed in a tangy-sweet vinegar and sugar sauce with pineapple and bell peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the pork and marinade:
- 1 lb (454 g) boneless pork loin, cut into 1-inch (2.5 cm) cubes
- 1 large egg white (1 1/16 oz (30 g))
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch
- 1/4 tsp (1.5 g) kosher salt
For coating and frying:
- 3/4 cup (95 g) cornstarch for dredging
- 4 cups (950 ml) vegetable oil for deep-frying
For the sauce:
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (45 ml) ketchup
- 3 tbsp (45 ml) sugar
- 1 tbsp (15 ml) light soy sauce
- 1/4 cup (60 ml) pineapple juice (from canned pineapple)
- 1 tsp (3 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
Vegetables and extras:
- 1 cup (165 g) canned pineapple chunks, drained
- 1 medium red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 medium green bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 small yellow onion, cut into wedges
- 1 tbsp (15 ml) vegetable oil for stir-frying vegetables
- Cooked white rice, for serving

Show original ingredient measurements

For the pork and marinade:
- 1 lb (454 g) boneless pork loin, cut into 1-inch (2.5 cm) cubes
- 1 large egg white (30 g)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch
- 1/4 tsp (1.5 g) kosher salt
For coating and frying:
- 3/4 cup (95 g) cornstarch for dredging
- 4 cups (950 ml) vegetable oil for deep-frying
For the sauce:
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (45 ml) ketchup
- 3 tbsp (45 ml) sugar
- 1 tbsp (15 ml) light soy sauce
- 1/4 cup (60 ml) pineapple juice (from canned pineapple)
- 1 tsp (3 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
Vegetables and extras:
- 1 cup (165 g) canned pineapple chunks, drained
- 1 medium red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 medium green bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 small yellow onion, cut into wedges
- 1 tbsp (15 ml) vegetable oil for stir-frying vegetables
- Cooked white rice, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine pork cubes with egg white, soy sauce, Shaoxing wine, cornstarch, and salt in a bowl. Marinate 20–30 minutes in the refrigerator.
2. Heat oil in a deep pot or wok to 350°F (175°C) for frying. Place cornstarch for dredging in a shallow bowl.
3. Dredge marinated pork pieces in cornstarch, shaking off excess. Fry in batches until golden and cooked through, about 3–4 minutes per batch. Transfer to a wire rack set over a tray.
4. In a small bowl whisk together rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Set aside.
5. Drain all but 1 tbsp (15 ml) oil from a clean wok or large skillet. Heat over medium-high, add 1 tbsp (15 ml) oil and stir-fry onion and bell peppers 2–3 minutes until slightly softened but still crisp.
6. Add pineapple chunks and pour in the prepared sauce. Bring to a simmer, then add the cornstarch slurry and stir until the sauce thickens and becomes glossy.
7. Return the fried pork to the wok and toss quickly to coat evenly in the sauce. Heat through for 1 minute.
8. Serve immediately over steamed white rice.

1. Combine pork cubes with egg white, soy sauce, Shaoxing wine, cornstarch, and salt in a bowl. Marinate 20–30 minutes in the refrigerator.
2. Heat oil in a deep pot or wok to 350°F (175°C) for frying. Place cornstarch for dredging in a shallow bowl.
3. Dredge marinated pork pieces in cornstarch, shaking off excess. Fry in batches until golden and cooked through, about 3–4 minutes per batch. Transfer to a wire rack set over a tray.
4. In a small bowl whisk together rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Set aside.
5. Drain all but 1 tbsp (15 ml) oil from a clean wok or large skillet. Heat over medium-high, add 1 tbsp oil and stir-fry onion and bell peppers 2–3 minutes until slightly softened but still crisp.
6. Add pineapple chunks and pour in the prepared sauce. Bring to a simmer, then add the cornstarch slurry and stir until the sauce thickens and becomes glossy.
7. Return the fried pork to the wok and toss quickly to coat evenly in the sauce. Heat through for 1 minute.
8. Serve immediately over steamed white rice.