Sweet and Sour Pork
Crispy fried pork pieces tossed in a vibrant sweet and tangy sauce with pineapple.
Details
Ingredients
- 500g pork shoulder, cubed
- Batter (flour, egg, water)
- Pineapple chunks
- Bell peppers, chunks
- Sauce:
- Ketchup, vinegar, sugar, soy sauce
Instructions
- 1
Batter and deep fry pork until crispy.
- 2
Sauté peppers and pineapple.
- 3
Add sauce ingredients. Simmer to thicken.
- 4
Toss pork in sauce.
- 5
Serve hot with rice.
About This Recipe
Sweet and Sour Pork, known in Cantonese as 咕咾肉 (gūlǎoròu), is a globally recognized dish that epitomizes the vibrant and balanced flavors of traditional Chinese cuisine, particularly from Guangdong province. Its enduring appeal lies in the exquisite interplay of textures and tastes: incredibly crispy pieces of pork shoulder enveloped in a glossy, tangy, and subtly sweet sauce, punctuated by the fresh crunch of bell peppers and the bright acidity of pineapple. The hallmark technique involves carefully preparing the pork, often by coating it in a light batter and double-frying to achieve that signature exterior crispness while keeping the interior tender and juicy. The sauce, a deceptively simple blend of ketchup, vinegar, sugar, and soy sauce, requires careful balancing to achieve the perfect harmony between sweet, sour, and savory. While pork shoulder is classic for its robust flavor and ideal fat-to-lean ratio, variations sometimes feature chicken or fish, and other vegetables like onions or carrots can be added. This dish is not just a meal; it's a celebration of contrasts, best served immediately with plain steamed white rice to absorb the luscious sauce.
Tips & Tricks
- • To achieve truly exceptional crispness, double-fry your pork. After the first fry at a medium temperature to cook the pork through, remove and drain, then fry again at a higher temperature for a minute or two until golden brown and extra crunchy.
- • For a lighter alternative, substitute pork shoulder with chicken breast or thighs, cut into similar bite-sized pieces. You can also experiment with adding other quick-cooking vegetables like snap peas or julienned carrots for extra color and nutrition.
- • To maintain the pork's crispness, toss the fried pork with the sauce and vegetables just before serving. If preparing ahead, store the fried pork and the sauce separately, combining them in a hot wok only when ready to eat.
- • Serve Sweet and Sour Pork with a generous portion of freshly steamed jasmine rice, which perfectly soaks up the flavorful sauce. A simple side of stir-fried gai lan (Chinese broccoli) with garlic makes an excellent fresh counterpoint.
Nutrition Facts
Per serving (approximate)