Sweet and Sour Pork (Gu Lao Rou)

Name: Sweet and Sour Pork (Gu Lao Rou)
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Ingredients: 1 egg (lightly beaten); 3 tablespoons self-rising flour; 1 teaspoon Shaoxing rice wine or dry sherry; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 pound pork shoulder (cut into 1-inch cubes); 2 cups plus 2 tablespoons vegetable oil (used in batches); 1 clove garlic (minced); 1 medium carrot (peeled, sliced on the bias); 1 medium yellow onion (cut into 8 wedges and separated); 1 green or red bell pepper (cut into 1-inch squares); 8-ounce can pineapple chunks (drained (about 1 cup)); 2/3 cup water (for sauce); 3 tablespoons ketchup (for sauce); 2 tablespoons sugar (for sauce); 1 tablespoon cornstarch (for sauce); 1 teaspoon soy sauce (for sauce); 3 tablespoons distilled white vinegar (for sauce)

Classic sweet and sour pork (gū lǎo ròu) is prepared by deep-frying pork pieces coated in batter, then stir-frying them with pineapple, green bell pepper, and a sweet and sour sauce.

3 hours

Medium

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Ingredients

egg (lightly beaten) 1

self-rising flour 3 tablespoons

Shaoxing rice wine or dry sherry 1 teaspoon

salt ½ teaspoon

freshly ground black pepper ¼ teaspoon

pork shoulder (cut into 1-inch cubes) 1 pound

vegetable oil (used in batches) 2 cups plus 2 tablespoons

garlic (minced) 1 clove

carrot (peeled, sliced on the bias) 1 medium

yellow onion (cut into 8 wedges and separated) 1 medium

green or red bell pepper (cut into 1-inch squares) 1

pineapple chunks (drained (about 1 cup)) 8-ounce can

water (for sauce) 2/3 cup

ketchup (for sauce) 3 tablespoons

sugar (for sauce) 2 tablespoons

cornstarch (for sauce) 1 tablespoon

soy sauce (for sauce) 1 teaspoon

distilled white vinegar (for sauce) 3 tablespoons

Instructions

Marinate the Pork

In a medium bowl, mix the egg, flour, rice wine, salt, and pepper. Add the pork and toss with your hands to make sure each piece is coated. Marinate in the refrigerator for at least 2 hours, preferably 12 hours.

Bring to Room Temperature and Prepare

Bring the pork to room temperature before cooking. Line a plate with a layer of paper towels. Preheat the oven to 300°F.

Fry the Pork

In a large wok, heavy-bottomed skillet, or Dutch oven, heat 2 cups of the oil over high heat until a deep-fry thermometer reads 350°F (see frying tips on page xiii). Reduce the heat to medium-high. Using tongs, add the pork to the hot oil in batches, making sure the pieces don't stick together. Fry in batches (7 to 8 pieces per batch) until golden brown and crispy, about 5 to 6 minutes. Use a slotted spoon to remove the pork, shake off excess oil, and drain on paper towels. Transfer to the oven to keep warm.

Clean the Oil

Use a slotted spoon or strainer to remove the crumbs from the oil and bring the oil temperature back up to 350°F before frying the next batch. Repeat this process to fry the remaining pork. Discard the oil and wipe the wok with paper towels.

Stir-Fry the Vegetables

Heat 2 tablespoons of fresh oil over medium-high heat until the oil thins and begins to shimmer. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the carrots and onions and stir-fry for about 1 minute. Add the bell pepper and stir-fry until crisp-tender, about 2 minutes. (If you prefer softer carrots, you can pre-cook them in the microwave or by steaming.) Add the pineapple, give it a quick stir, turn off the heat, and leave the vegetables in the pan.

Make the Sauce

In a small saucepan, combine the water, ketchup, sugar, cornstarch, and soy sauce. Heat over medium-high heat, stirring constantly, until the sauce begins to bubble and thicken, 1 to 2 minutes. Reduce the heat to low and stir in the vinegar.

Combine and Serve

Pour the fried pork into the wok with the vegetables and drizzle with the sauce. Toss to coat, then transfer to a large rimmed platter or bowl. Serve immediately with freshly steamed rice.