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Gu Lao Rou
Cantonese Sweet and Sour Pork
A classic Cantonese dish featuring crispy, golden-battered pork pieces coated in a vibrant, tangy, and sweet sauce with chunks of pineapple and fresh bell peppers.
๐ง ์ฌ๋ฃ
- 400 g Pork shoulder(Cut into 2.5 cm (1 inch) cubes. Pork loin or tenderloin can also be used, but shoulder provides better flavor and texture when fried.)
- 1 cup Cornstarch(Divided. Approximately 1/2 cup for batter and 1/2 cup for coating the pork.)
- 2 Eggs(Large, lightly beaten.)
- 1/2 tsp Salt(For marinating the pork.)
- 1/4 tsp White pepper(For marinating the pork.)
- 4 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)
- 2 Bell peppers(Mixed colors (e.g., red and green), seeded and cut into 2.5 cm (1 inch) pieces.)
- 1 cup Pineapple chunks(Fresh or canned, drained. Reserve about 1/4 cup of the juice for the sauce.)
- 2 cloves Garlic(Minced.)
- 1 tbsp Ginger(Freshly grated or minced.)
- 60 ml Rice vinegar(Or white vinegar.)
- 4 tbsp Ketchup
- 4 tbsp Sugar(Granulated.)
- 1/4 cup Pineapple juice(Reserved from canned pineapple or fresh juice.)
- 1 tbsp Soy sauce(Optional, for added depth of flavor.)
- 1 tbsp Cornstarch slurry(Mix 1 tbsp cornstarch with 2 tbsp water. For thickening the sauce.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pork: In a medium bowl, combine the cubed pork with salt and white pepper. Mix well and let it sit for about 5 minutes. In a separate bowl, lightly beat the eggs. Add the beaten eggs to the pork and toss to coat evenly. Then, add about 1/2 cup of cornstarch to the pork and toss until each piece is well-coated. Set aside.
โฑ๏ธ 5 minutes - 2
Heat the oil for deep frying in a wok or deep pot to 175ยฐC (350ยฐF). Carefully add the coated pork pieces in batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes per batch, until the batter is golden brown and firm. Remove the pork with a slotted spoon and drain on paper towels. For extra crispiness, you can double fry: return the pork to the hot oil for another 1-2 minutes until deep golden brown.
โฑ๏ธ 10 minutes - 3
Prepare the sauce: While the pork is frying or draining, in a small bowl, whisk together the rice vinegar, ketchup, sugar, reserved pineapple juice, and optional soy sauce. Set aside.
โฑ๏ธ 5 minutes - 4
Stir-fry aromatics and vegetables: In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the bell pepper pieces and stir-fry for 1-2 minutes until they are slightly tender-crisp. Add the pineapple chunks and stir briefly.
โฑ๏ธ 3 minutes - 5
Combine and finish: Pour the prepared sweet and sour sauce mixture into the wok with the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to a glossy consistency, about 1 minute. Add the fried pork pieces to the wok and toss gently to coat them evenly with the sauce. Ensure the pork remains crispy.
โฑ๏ธ 2 minutes - 6
Serve immediately: Transfer the Gu Lao Rou to a serving platter. Garnish with sesame seeds or chopped scallions if desired. Serve immediately to enjoy the contrast between the crispy pork and the tangy sauce.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra crispiness, double fry the pork. Fry once until lightly golden, remove, and then fry again for a shorter time until deep golden brown just before serving.
- โThe sauce should be glossy and coat the back of a spoon. Adjust sugar or vinegar to your preference.
- โServe immediately after tossing with the sauce to prevent the pork from becoming soggy. The crispiness is key to this dish.
- โEnsure your oil is at the correct temperature before frying. Too low and the pork will absorb oil; too high and the batter will burn before the pork is cooked.
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- Add other fruits like lychees or mandarin orange segments to the sauce.
- Substitute chicken breast or thigh for pork.
- Add a splash of Shaoxing wine to the sauce for added depth.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.