Gu Lao Rou

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: cut the pork into even chunks, cut the peppers and onion into similar-sized pieces, chop the garlic, and measure the sauce ingredients. Preheating your frying oil and having the sauce mixed before frying helps keep the pork crisp.

   300 g pork shoulder, trimmed and cut into 3 cm chunks120 g pineapple chunks80 g green bell pepper, cut into 2.5 cm pieces80 g red bell pepper, cut into 2.5 cm pieces80 g onion, cut into wedges8 g garlic, finely chopped40 ml rice vinegar35 g ketchup10 ml light soy sauce35 g sugar60 ml water5 g cornstarch
2. 2

   Marinate the pork with the light soy sauce, Shaoxing wine, egg white, white pepper, and cornstarch until each piece is lightly coated. Let it stand while you mix the batter; even a short marinade improves seasoning and helps the coating cling.

   300 g pork shoulder, trimmed and cut into 3 cm chunks10 ml light soy sauce10 ml Shaoxing wine1 egg white1 g white pepper20 g cornstarch
3. 3

   Make the batter by whisking together the plain flour, cornstarch, and baking powder, then stir in the cold water until smooth and thick enough to coat a spoon. In a separate small bowl, stir together the rice vinegar, ketchup, light soy sauce, sugar, water, and cornstarch for the sweet and sour sauce.

   40 g plain flour40 g cornstarch2 g baking powder70 ml cold water40 ml rice vinegar35 g ketchup10 ml light soy sauce35 g sugar60 ml water5 g cornstarch
4. 4

   Heat the neutral oil for frying in a wok or deep saucepan to 175–180°C. Dip the marinated pork into the batter, letting excess drip off, then fry in 2 batches for 3–4 minutes per batch until pale golden and just cooked through. Do not overcrowd the pan or the coating will absorb oil.

   700 ml neutral oil300 g pork shoulder, trimmed and cut into 3 cm chunks40 g plain flour40 g cornstarch2 g baking powder70 ml cold water
5. 5

   Increase the oil temperature to 190°C and return the pork to the oil for 45–60 seconds until deeply golden and crisp. Double-frying creates the characteristic crunchy shell that stays crisp longer under the sauce. Drain well on a rack or paper towels.

   700 ml neutral oil300 g pork shoulder, trimmed and cut into 3 cm chunks
6. 6

   Pour off the frying oil and wipe out the wok if needed. Heat 15 ml neutral oil over high heat, then stir-fry the garlic, onion, and bell peppers for 1–2 minutes so they stay bright and slightly crisp. Add the pineapple and toss briefly.

   15 ml neutral oil8 g garlic, finely chopped80 g onion, cut into wedges80 g green bell pepper, cut into 2.5 cm pieces80 g red bell pepper, cut into 2.5 cm pieces120 g pineapple chunks
7. 7

   Give the sauce mixture a quick stir to redistribute the cornstarch, then pour it into the wok. Cook for 30–60 seconds, stirring constantly, until glossy and thick enough to coat the vegetables in a shiny layer.

   40 ml rice vinegar35 g ketchup10 ml light soy sauce35 g sugar60 ml water5 g cornstarch
8. 8

   Add the fried pork and toss quickly for 10–15 seconds, just until lightly coated; serve immediately for the best contrast between crisp batter and glossy tangy sauce.

   300 g pork shoulder, trimmed and cut into 3 cm chunks

Origin & History

Gu Lao Rou is a classic Cantonese sweet-and-sour pork dish known internationally through Chinese restaurant cuisine. Its hallmark balance of sugar and vinegar, combined with crisp-fried meat and colorful fruit or vegetables, reflects the Cantonese love of contrasting textures and bright, appetizing presentation.