Sweet and sour pork (咕嚕肉 (pronounced Gū Lōu Yuhk) is a classic dish in Cantonese cuisine. I've been refining this dish for years, and now I’m excited to share my perfected recipe!
Origins and History
Sweet and sour flavor combinations have deep roots in Chinese culinary traditions, with references to similar dishes dating back to the Tang Dynasty (618–907 AD). The sweet and tangy balance was highly prized and used in various regional cuisines.
The modern sweet and sour pork dish is believed to have originated in Guangdong (Cantonese) cuisine, where chefs developed a version combining crispy fried pork with a tangy-sweet sauce, catering to both local tastes and Western palates.
The dish became particularly popular in the late 19th and early 20th centuries as Cantonese immigrants introduced it to overseas Chinese restaurants. It was quickly adapted to suit international tastes, becoming a hallmark of Chinese-American and Chinese-European menus.
Before we dive in, I want to highlight one ingredient that’s absolutely critical to achieving the distinct flavor of this dish: pineapple. Its unique combination of sweetness and tanginess is what gives sweet and sour pork its signature balance. Its juice ties the sauce together, perfectly balances the vinegar and ketchup. The chunks provide bursts of juicy, tangy flavor that elevate every bite, making the dish irresistible. Without pineapple, sweet and sour pork would lose its characteristic bright and fruity profile. So, don’t skip it—it’s what makes this dish a true Cantonese classic!
Ingredients
Marinade
8 oz pork tenderloin, cut into 1-inch chunks
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon white pepper (optional)
1 teaspoon white rice wine (optional)
1/2 egg (beat the egg first, then use half)
Dredge
1/2 cup all-purpose flour
1/2 cup cornstarch
Aromatics and Vegetables
1 teaspoon finely minced or grated garlic (1 clove)
1/2 teaspoon finely minced or grated ginger
1/2 red bell pepper, cut into 1.5-inch pieces
1/2 green bell pepper, cut into 1.5-inch pieces
1/2 onion, cut into 1.5-inch pieces
1 can (8 oz) pineapple chunks in juice (reserve juice; 1/2 cup of pineapple chunks for the dish)
Sauce
1/3 cup pineapple juice (from the canned pineapple)
1/4 cup ketchup
1/3 cup white vinegar
1/2 cup sugar
1 teaspoon soy sauce
1 tablespoon cornstarch + 1 tablespoon water (for slurry)
For detailed instructions, please watch the video:
Step 1: Prepping the Vegetables, Aromatics, and Pineapple
To create a vibrant, flavorful dish, start with these ingredients:
Half an onion, half a red bell pepper, and half a green bell pepper—cut into 1.5-inch (3 cm) pieces.
1 clove of garlic, finely minced or grated (about 1 teaspoon).
1/2 teaspoon of ginger, finely minced.
1 can (8 oz) of pineapple chunks in juice—drain the juice thoroughly, squeezing gently to extract as much as possible. This should yield about 1/3 cup of pineapple juice. Save the chunks for later use.
The pineapple juice will go into the sauce to infuse it with a bright, fruity tang, while the chunks will be added during the stir-fry to create bursts of flavor in every bite.
Step 2: Making the Sweet and Sour Sauce
The sauce is the heart of this dish, and the pineapple juice plays a starring role.
How to make it:
Combine the sugar and ketchup in a medium saucepan before turning on the heat. Stir well—this ensures the ketchup dissolves smoothly when the liquids are added.
Pour in the pineapple juice, vinegar, and soy sauce. Stir until fully combined. The pineapple juice not only adds sweetness but also a bright acidity that defines the dish.
Turn the heat to medium and bring the mixture to a boil.
Once bubbling, add the cornstarch slurry and stir immediately to avoid lumps. Let it boil again until the sauce thickens and becomes glossy.
Remove from heat and set aside to cool.
Step 3: Preparing and Frying the Pork
Traditionally, this dish uses pork belly, but you can also use pork shoulder or pork tenderloin. For this recipe:
Use 8 oz of pork tenderloin, trimmed of excess fat and tendons. Cut into 1-inch (2.5 cm) pieces.
Marinate the pork and mix everything thoroughly and let it marinate for 15 minutes.
For dredging and frying:
Combine 1/2 cup all-purpose flour and 1/2 cup cornstarch (or use tapioca or potato starch). Coat the pork pieces evenly with this mixture.
Frying:
Heat 5 cups of canola oil to 375°F (190°C). Use a thermometer to maintain the temperature—if the oil is too cool, the pork will be greasy; too hot, and it will burn.
Fry the pork in two batches to avoid overcrowding. Fry for 2–3 minutes, until lightly golden brown. Drain on paper towels.
Step 4: Bringing It All Together
Now it’s time to assemble the dish:
Heat a wok over high heat until smoking hot. Add 1 tablespoon of peanut oil and swirl to coat.
Toss in the bell peppers and onion, stir-frying for about 1 minute until slightly browned.
Add the pineapple chunks. The heat will intensify their natural sweetness and bring out their tangy aroma, ensuring every bite is infused with their unique flavor. Cook for another minute.
Stir in the garlic and ginger, followed by the fried pork.
Pour the sweet and sour sauce into the wok and toss everything together until well coated.
Prep-Ahead Tips
Want to make this dish in just 15 minutes next time? Here’s how:
Pork: Slightly under-fry the pork, then refrigerate or freeze it. Refry it until golden and crispy before serving.
Sauce: Make the sauce ahead of time and refrigerate. Reheat it on the stovetop. Don't microwave it! It would make a mess and cook unevenly in the microwave.
Vegetables: Pre-cut the vegetables and aromatics up to 2 days in advance and store them in an airtight container in the fridge.
For meal planning, I often double the recipe—serve half for dinner and save the rest of the prepped ingredients to recreate the dish effortlessly the next day!
Enjoy Sweet and Sour Pork!
And there you have it—perfectly crispy, tangy, and flavorful Sweet and Sour Pork, with pineapple at the heart of it all. I hope you enjoy this dish as much as my family does. Let me know how it turns out for you in the comments below! Happy cooking and eating!