Gu Lao Rou
Gu Lao Rou combines juicy pieces of pork in a crackly batter with pineapple, peppers, and onion in a glossy sweet-tart sauce. The finished dish is vibrant, sticky, crisp, and tangy, with the savory richness of pork balanced by sharp vinegar and fruity sweetness.
Ingredients
Pork and marinade
- 300 gpork shoulder, trimmed and cut into 3 cm chunks
- 10 mllight soy sauce
- 10 mlShaoxing wine
- 1egg white
- 1 gwhite pepper
- 20 gcornstarch
Batter and frying
- 40 gplain flour
- 40 gcornstarch
- 2 gbaking powder
- 70 mlcold water
- 700 mlneutral oil
Sweet and sour sauce
- 40 mlrice vinegar
- 35 gketchup
- 10 mllight soy sauce
- 35 gsugar
- 60 mlwater
- 5 gcornstarch
Stir-fry and finish
- 120 gpineapple chunks
- 80 ggreen bell pepper, cut into 2.5 cm pieces
- 80 gred bell pepper, cut into 2.5 cm pieces
- 80 gonion, cut into wedges
- 8 ggarlic, finely chopped
- 15 mlneutral oil
Instructions
- 1
Prepare all ingredients first: cut the pork into even chunks, cut the peppers and onion into similar-sized pieces, chop the garlic, and measure the sauce ingredients. Preheating your frying oil and having the sauce mixed before frying helps keep the pork crisp.
- 2
Marinate the pork with the light soy sauce, Shaoxing wine, egg white, white pepper, and cornstarch until each piece is lightly coated. Let it stand while you mix the batter; even a short marinade improves seasoning and helps the coating cling.
- 3
Make the batter by whisking together the plain flour, cornstarch, and baking powder, then stir in the cold water until smooth and thick enough to coat a spoon. In a separate small bowl, stir together the rice vinegar, ketchup, light soy sauce, sugar, water, and cornstarch for the sweet and sour sauce.
- 4
Heat the neutral oil for frying in a wok or deep saucepan to 175–180°C. Dip the marinated pork into the batter, letting excess drip off, then fry in 2 batches for 3–4 minutes per batch until pale golden and just cooked through. Do not overcrowd the pan or the coating will absorb oil.
- 5
Increase the oil temperature to 190°C and return the pork to the oil for 45–60 seconds until deeply golden and crisp. Double-frying creates the characteristic crunchy shell that stays crisp longer under the sauce. Drain well on a rack or paper towels.
- 6
Pour off the frying oil and wipe out the wok if needed. Heat 15 ml neutral oil over high heat, then stir-fry the garlic, onion, and bell peppers for 1–2 minutes so they stay bright and slightly crisp. Add the pineapple and toss briefly.
- 7
Give the sauce mixture a quick stir to redistribute the cornstarch, then pour it into the wok. Cook for 30–60 seconds, stirring constantly, until glossy and thick enough to coat the vegetables in a shiny layer.
- 8
Add the fried pork and toss quickly for 10–15 seconds, just until lightly coated; serve immediately for the best contrast between crisp batter and glossy tangy sauce.
Nutrition per serving
Notes
- •For the crispest result, coat the pork only once the oil is hot and serve as soon as it is sauced.
- •If you prefer a sharper Cantonese-style balance, add 5–10 ml more rice vinegar to the sauce.
- •Pork shoulder gives the juiciest result, but pork loin can be used for a leaner version; reduce the first fry slightly to avoid drying it out.
- •Serve with steamed jasmine rice to catch the extra sauce.
Background
Gu Lao Rou is a classic Cantonese sweet-and-sour pork dish known internationally through Chinese restaurant cuisine. Its hallmark balance of sugar and vinegar, combined with crisp-fried meat and colorful fruit or vegetables, reflects the Cantonese love of contrasting textures and bright, appetizing presentation.
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