Cantonese Sweet and Sour Pork (Gu Lu Rou)

Ingredients

• 800 g pork butt (shoulder; cut into thumb-sized pieces)
• 6 g salt (for seasoning meat)
• 20 g cornstarch (to coat meat before battering)
• 140 g low gluten flour (such as cake flour)
• 60 g cornstarch (for batter)
• 5 g baking powder
• 240 g water (for batter)
• 60 g vegetable oil (for batter)
• 150 g water (for sauce)
• 30 g sugar
• 70 g ketchup
• 4 g salt (for sauce)
• 15 g black vinegar (Zhenjiang vinegar)
• 300 g fresh pineapple (chunks)
• oil for frying (enough for deep frying)

Steps

1. 1

   Cut the pork butt into thumb-sized pieces. Ensure they are uniform; too big and they won't cook through, too small and they will dry out.

2. 2

   Season the meat with 6g salt, then toss with 20g cornstarch. The meat surface should be tacky and sticky so the batter adheres properly.

3. 3

   Prepare the batter by mixing 140g low gluten flour, 60g cornstarch, and 5g baking powder. Whisk in 240g water and 60g oil until it reaches a smooth consistency like heavy cream.

4. 4

   Pour the batter over the seasoned pork and mix well to coat every piece thoroughly.

5. 5

   In a separate pan or wok, combine the sauce ingredients: 150g water, 30g sugar, 70g ketchup, 4g salt, and 15g Zhenjiang vinegar. Add the 300g fresh pineapple chunks and let the mixture stew for a few minutes over low heat.

6. 6

   Heat oil for deep frying to 140°C (285°F). Slowly drop the pork pieces in, working in small batches to avoid crowding.

7. 7

   Perform the first fry for 6 minutes. This step is intended to cook the meat through without over-browning the exterior. Remove and drain.

8. 8

   Increase the oil temperature to 180°C (355°F). Return the pork to the oil for a second fry for about 10 minutes, or until the coating is very crispy and golden.

9. 9

   Toss the double-fried pork into the pan with the simmering sauce and pineapples.

10. 10

    Turn up the heat and stir constantly to evenly coat the meat. Continue stirring until the sauce has thickened and reduced so that the bottom of the pan is dry.

Notes

Using fresh pineapple is essential as canned versions lack the necessary flavor profile. Zhenjiang (black) vinegar is preferred over white vinegar for its milder, rounder taste. Pork belly can be substituted for pork butt if a fattier result is desired.

Nutrition per serving

• main
• Cantonese
• pork
• deep-fried
• sweet and sour
• classic
• dinner