Entree: Hong Kong – National Cuisine – 咕嚕肉 ➤ Gūlū ròu (Sweet and sour pork)

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 15 min

Total 50 min

Ingredients

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

- 1 lb (454 g) pork tenderloin, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tsp (5 ml) Shaoxing wine or dry sherry (for marinade)
- 1/4 tsp (1 g) white pepper
- 1/2 tsp (2 g) salt, divided
- 1/2 cup (64 g) cornstarch, for coating
- 2 tbsp (16 g) rice flour or extra cornstarch (optional, for added crispness)
- Vegetable oil for deep frying (about 4 cups (960 ml))
- 1 tbsp (15 ml) vegetable oil (for stir-fry)
- 1 medium onion, cut into 1-inch (2.5 cm) wedges (5 1/4 oz (150 g))
- 1 green bell pepper, cut into 1-inch (2.54 cm) pieces (approx. 5 1/4 oz (150 g))
- 1 red bell pepper, cut into 1-inch (2.54 cm) pieces (approx. 5 1/4 oz (150 g))
- 1 cup (165 g) pineapple chunks (fresh or canned, with 4 tbsp (60 ml) juice reserved)
- 2 cloves garlic, minced (0.21 oz (6 g))
- Sauce: 1/3 cup (80 ml) ketchup
- Sauce: 1/4 cup (60 ml) rice vinegar or white vinegar
- Sauce: 1/4 cup (50 g) granulated sugar
- Sauce: 1 tbsp (15 ml) light soy sauce
- Sauce: 1/4 cup (60 ml) reserved pineapple juice (from canned pineapple) or water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 scallions, sliced, for garnish

Show original ingredient measurements

- 1 lb (454 g) pork tenderloin, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tsp (5 ml) Shaoxing wine or dry sherry (for marinade)
- 1/4 tsp (1 g) white pepper
- 1/2 tsp (2 g) salt, divided
- 1/2 cup (64 g) cornstarch, for coating
- 2 tbsp (16 g) rice flour or extra cornstarch (optional, for added crispness)
- Vegetable oil for deep frying (about 4 cups / 960 ml)
- 1 tbsp (15 ml) vegetable oil (for stir-fry)
- 1 medium onion, cut into 1-inch (2.5 cm) wedges (150 g)
- 1 green bell pepper, cut into 1-inch pieces (approx. 150 g)
- 1 red bell pepper, cut into 1-inch pieces (approx. 150 g)
- 1 cup (165 g) pineapple chunks (fresh or canned, with 60 ml juice reserved)
- 2 cloves garlic, minced (6 g)
- Sauce: 1/3 cup (80 ml) ketchup
- Sauce: 1/4 cup (60 ml) rice vinegar or white vinegar
- Sauce: 1/4 cup (50 g) granulated sugar
- Sauce: 1 tbsp (15 ml) light soy sauce
- Sauce: 1/4 cup (60 ml) reserved pineapple juice (from canned pineapple) or water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 scallions, sliced, for garnish

Instructions

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

1. Marinate and fry the pork: toss 1 lb (454 g) pork cubes with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) Shaoxing wine, 1/4 tsp (1 g) white pepper and a pinch of 1/2 tsp (2 g) salt for 10–15 minutes; dredge pieces thoroughly in a mixture of 1/2 cup (64 g) cornstarch and 2 tbsp (16 g) rice flour, shaking off excess. Heat vegetable oil in a deep pan to 350°F (175°C) and deep-fry pork in batches until golden and crisp, 4–6 minutes per batch (double-fry method: remove and rest, then fry a second short time to crisp if desired). Drain on a rack.
2. Make the sauce and finish: heat 1 tbsp (15 ml) oil in a wok or large skillet over medium-high, stir-fry 2 cloves (0.21 oz (6 g)) garlic briefly, add onion and bell peppers and cook 1–2 minutes until slightly tender, add 1 cup (165 g) pineapple chunks and pour in sauce mixture (1/3 cup (80 ml) ketchup, 1/4 cup (60 ml) rice vinegar, 1/4 cup (50 g) sugar, 1 tbsp (15 ml) soy sauce and 1/4 cup (60 ml) pineapple juice), bring to a simmer, stir in 1 tbsp (8 g) cornstarch slurry to thicken to a glossy consistency; add the crispy pork and toss quickly to coat and glaze, garnish with sliced scallions and serve immediately over steamed rice.

1. Marinate and fry the pork: toss 1 lb (454 g) pork cubes with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) Shaoxing wine, 1/4 tsp (1 g) white pepper and a pinch of 1/2 tsp (2 g) salt for 10–15 minutes; dredge pieces thoroughly in a mixture of 1/2 cup (64 g) cornstarch and 2 tbsp (16 g) rice flour, shaking off excess. Heat vegetable oil in a deep pan to 350°F (175°C) and deep-fry pork in batches until golden and crisp, 4–6 minutes per batch (double-fry method: remove and rest, then fry a second short time to crisp if desired). Drain on a rack.
2. Make the sauce and finish: heat 1 tbsp (15 ml) oil in a wok or large skillet over medium-high, stir-fry 2 cloves (6 g) garlic briefly, add onion and bell peppers and cook 1–2 minutes until slightly tender, add 1 cup (165 g) pineapple chunks and pour in sauce mixture (1/3 cup / 80 ml ketchup, 1/4 cup / 60 ml rice vinegar, 1/4 cup / 50 g sugar, 1 tbsp / 15 ml soy sauce and 1/4 cup / 60 ml pineapple juice), bring to a simmer, stir in 1 tbsp (8 g) cornstarch slurry to thicken to a glossy consistency; add the crispy pork and toss quickly to coat and glaze, garnish with sliced scallions and serve immediately over steamed rice.