Pineapple Gu Lao Rou (Sweet and Sour Pork with Pineapple)

Name: Pineapple Gu Lao Rou (Sweet and Sour Pork with Pineapple)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 300 g Fatty pork (cut into 1.5 cm cubes); 150 g Pineapple (cut into rolling chunks); 30 g Flour; 50 g Starch (dry starch); 4 g Baking powder; 150 g Bok choy leaves (shredded and deep-fried into vegetable floss); 25 g Ketchup; 40 g White vinegar; 50 g Sugar; 50 g Oil (for frying); 3 g Salt; Ginger juice, a pinch; 1 Egg yolk

A classic of Shandong (Lu) cuisine, this dish features a sweet and sour flavor profile, combining deep-fried pork cubes with pineapple, and is prized for its appealing color and presentation.

40 min

Easy

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Pineapple Gu Lao Rou (Sweet and Sour Pork with Pineapple)

Ingredients

Fatty pork (cut into 1.5 cm cubes) 300 g

Pineapple (cut into rolling chunks) 150 g

Flour 30 g

Starch (dry starch) 50 g

Baking powder 4 g

Bok choy leaves (shredded and deep-fried into vegetable floss) 150 g

Ketchup 25 g

White vinegar 40 g

Sugar 50 g

Oil (for frying) 50 g

Salt 3 g

Ginger juice a pinch

Egg yolk 1

Instructions

Step 1

Cut the fatty pork into 1.5 cm cubes and the pineapple into rolling chunks. Combine the flour, dry starch, and baking powder, then add the egg yolk and a small amount of water. Toss the pork cubes in the mixture until evenly coated with batter.

Step 2

Shred the bok choy leaves and deep-fry in hot oil until dry to make vegetable floss. Heat oil in a wok to 50-60% hot, then deep-fry the battered pork cubes until crispy. Remove and arrange on a plate.

Step 3

Leave a small amount of oil in the wok. Add the ketchup and stir-fry briefly, then add the ginger juice, white vinegar, sugar, salt, and water, and mix well. Thicken with a cornstarch slurry, add the pineapple, drizzle with a little hot oil, and pour onto the plate alongside the crispy pork. Arrange the vegetable floss around the edges to finish.