How to make Sweet and Sour Pork and the recipes of Sweet and Sour Pork

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Sweet and Sour Pork (Gu Lao Rou)

This classic Chinese dish is a favorite for its balance of sweet and tangy flavors. Here’s how to prepare it at home with crispy fried pork and a delicious sweet and sour sauce.

Time: 1 hour plus marinating
Makes: 4 to 6 servings as part of a multicourse family-style meal

Ingredients

  • 1 egg, lightly beaten
  • 3 tablespoons self-rising flour
  • 1 teaspoon Shaoxing rice wine or dry sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 2 cups plus 2 tablespoons vegetable oil, divided
  • 1 clove garlic, minced
  • 1 medium carrot, peeled and thinly sliced on the diagonal
  • 1 medium yellow onion, cut into 8 wedges and separated
  • 1 green or red bell pepper, cut into 1-inch squares
  • 8-ounce can pineapple chunks, well drained (1 cup)

Sauce

  • 2/3 cup water
  • 3 tablespoons ketchup
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • 3 tablespoons distilled white vinegar

Instructions

1 Marinate the Pork:

    • In a medium bowl, mix together beaten egg, self-rising flour, rice wine, salt, and black pepper.
    • Add pork cubes and toss to coat thoroughly. Marinate in the refrigerator for at least 2 hours, preferably 12 hours. Bring to room temperature before cooking.

    2 Fry the Pork:

      • Preheat oven to 300 degrees F (150 degrees C). Line a plate with paper towels.
      • In a large wok, heavy skillet, or Dutch oven, heat 2 cups of vegetable oil over high heat until it reaches 350 degrees F (175 degrees C) using a deep-fry thermometer.
      • Reduce heat to medium-high. Carefully drop pork pieces into the hot oil in batches of 7 to 8 pieces, ensuring they don’t stick together. Fry until golden brown and crispy, about 5 to 6 minutes per batch. Remove with a slotted spoon, drain on paper towels, and keep warm in the oven.
      • Discard oil and wipe the wok clean with a paper towel.

      3 Prepare the Vegetables:

        • Heat remaining 2 tablespoons of vegetable oil in the wok over medium-high heat until shimmering. Add minced garlic and cook until fragrant, about 30 seconds.
        • Add sliced carrot and onion, stir-fry for 1 minute. Then add bell pepper and stir-fry until tender-crisp, about 2 minutes. Add pineapple and stir briefly. Turn off the heat, leaving vegetables in the wok.

        4 Make the Sauce:

          • In a small saucepan, combine water, ketchup, sugar, cornstarch, and soy sauce. Cook over medium-high heat, stirring continuously, until sauce bubbles and thickens, about 1 to 2 minutes.
          • Reduce heat to low, stir in vinegar, and cook for another minute.

          5 Combine and Serve:

            • Add fried pork pieces to the wok with vegetables. Pour the prepared sauce over the pork and vegetables. Toss gently to coat everything evenly.
            • Transfer to a large rimmed platter or serving bowl. Serve immediately with freshly steamed rice.

            Grandma Says:

            You can prepare the fried pork ahead of time by refrigerating or freezing. Reheat by briefly dipping in hot oil or warming in the oven. Remember to bring the pork to room temperature before reheating. Enjoy this homemade sweet and sour pork with its crispy texture and flavorful sauce!

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