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Chinesemaindairy-free
Sweet and Sour Pork (Gu Lou Rou)
Gu Lou Rou is a Cantonese classic that originated in Guangzhou and became one of the most beloved dishes exported through Hong Kong to the world. Crispy battered pork is tossed in a glossy, tangy sauce of vinegar, sugar, and fresh pineapple that perfectly balances richness with brightness.
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Instructions
- 1
Combine the pork cubes with 1 tbsp light soy sauce, Shaoxing rice wine, white pepper, and sesame oil in a bowl. Mix well and marinate for at least 20 minutes at room temperature.
- 2
Prepare the sweet and sour sauce by whisking together ketchup, rice vinegar, granulated sugar, 1 tbsp light soy sauce, Worcestershire sauce, and 1/2 cup water or pineapple juice in a small bowl until the sugar dissolves. Set aside.
- 3
Make the batter by combining 1/2 cup cornstarch, all-purpose flour, baking soda, beaten egg, and 4 tbsp cold water in a bowl. Whisk until a smooth, thick batter forms. It should coat the back of a spoon.
- 4
Place the remaining 1/4 cup cornstarch in a separate shallow dish. Dredge each piece of marinated pork in the dry cornstarch, shaking off excess, then dip into the batter to coat completely.
- 5
Heat the vegetable oil in a deep wok or heavy-bottomed pot to 175°C (350°F). Working in batches of 8 to 10 pieces, carefully lower the battered pork into the oil. Fry for 4 to 5 minutes until pale golden and just cooked through. Remove with a slotted spoon and drain on a wire rack.
- 6
Increase the oil temperature to 190°C (375°F). Return all the fried pork to the hot oil and fry for a second time for 1 to 2 minutes until deeply golden and very crispy. Drain on the wire rack. This double-fry is essential for a shatteringly crisp crust.
