A recipe for Gulou Yuk (Sweet and Sour Pork) for #FoodieExtravaganza’s Pork event! Crisp, deep-fried pork is tossed in a sweet and sour sauce with bell peppers, onions, and pineapple.
Foodie Extravaganza is a monthly party hosted by bloggers who love food! Did you know there is at least one food assigned to each day of the year to celebrate that food? Lauren from From Gate to Plate is our host this month and chose Pork. Other foods celebrated in October include pasta, caramel, sausages, pretzels, chocolate, pumpkin, nuts, cheese, and candy apples.
Posting day is always the first Wednesday of the month. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .
Gulou Yuk (Sweet and Sour Pork)
For this month’s Foodie Extravaganza featuring Pork, I made Gulou Yuk (咕嚕肉, Go Lo Yuk, Cantonese Sweet and Sour Pork). Gulou Yuk originated in the Guangdong province in China, but has now spread around the world.
Each area has their own adaptation of the dish based on ingredients available and personal preferences. I was inspired for this particular recipe by Diana of Appetite for China‘s Cantonese-American version.
Pieces of pork are marinated briefly, coated in a cornstarch-based batter, then deep fried until cooked through and golden. To finish, the fried pork is tossed in a tangy sweet and sour sauce with pineapple, red/green bell pepper, and onion. Serve hot with rice and a sprinkling of sliced green onion if desired.
Make sure the oil is thoroughly heated before adding the pork, about 350˚F (180˚C). I found it best to add the pork pieces one at a time, as quickly as possible, to keep them from sticking together. Be sure not to overcrowd the pan. I usually fry the pork in two to three batches. Some recipes fry the pork briefly a second time to get the coating extra crispy.
I made the Sweet and Sour Pork with pork loin, but pork shoulder and tenderloin would also work well. I cut the pork into 3/4 inch (2 cm) strips. Don’t cut them much larger or the meat won’t have a chance to cook through before the batter turns golden.
Taste the sauce and, if desired, add more sweet/sour to your taste. Some of the sweetness will also come from the pineapple chunks. Once you add the fried pork to the sauce with the vegetables, cook only until heated through and well-coated. Overcooking will toughen the pork and cause it to lose that crispy texture.
Shaoxing Wine is a fermented rice wine originally from Shaoxing in eastern China. I have been able to find it at larger grocery stores with a sizeable wine selection, such as Wegmans. It is also available in Asian food markets specializing in Chinese ingredients. Sherry can be used as a substitution.
Check out what everyone else made!
- Chili Verde Pork Posole from Culinary Adventures with Camilla
- Mojo Shredded Pork with Black Beans and Rice from Our Good Life
- Parmesan Spinach Stuffed Pork Loin from Cooking with Carlee
- Pork and Apple Pie from A Day in the Life on the Farm
- Pork Chops with Spiced Apples from Sew You Think You Can Cook
- These Pork Meatball Mini Subs from The Freshman Cook
- Pork Schnitzel with a Caper Butter Sauce from Making Miracles
- Spicy Sticky Pork Ribs from Food Lust People Love
- Gulou Yuk (Cantonese Sweet and Sour Pork) from Tara’s Multicultural Table
- Thai Basil Pork Meatballs with Peanut Sauce from Caroline’s Cooking
Gulou Yuk (Sweet and Sour Pork) Recipe
Adapted from Appetite for China
Gulou Yuk (Sweet and Sour Pork)
- 1 pound (450 grams) boneless pork loin cut into 3/4 inch (2 cm) strips
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 large egg
- 1/2 cup (70 grams) cornstarch
Sweet and Sour Sauce:
- 3 tablespoons (45 milliliters) water
- 2 tablespoons (30 milliliters) ketchup
- 2 tablespoons (30 milliliters) Shaoxing wine
- 2 tablespoons (30 grams) granulated sugar
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) soy sauce
- 1/2 tablespoon (7 milliliters) worcestershire sauce
- 2 teaspoon (5 grams) cornstarch
- Vegetable oil for deep-frying
- 1/2 onion cut into 1 inch (2.5 cm) pieces
- 1/2 red bell pepper cut into 1 inch (2.5 cm) pieces
- 1/2 green bell pepper cut into 1 inch (2.5 cm) pieces
- 1 cup (150 grams) pineapple pieces fresh or canned, cut into 1 inch (2.5 cm) pieces
- 2 garlic cloves minced
- 1 teaspoon fresh ginger minced
- 2 green onions thinly sliced
- Rice for serving
To prepare the pork:
- Place the pork pieces in a medium bowl and coat with the shaoxing wine, salt, and white pepper. Allow to sit for 15-20 minutes.
- Pour vegetable oil into a wok or deep pan, about 2 inches (5 cm) deep, and place over medium heat.
- Beat the egg and add to the pork, coating well, followed by the cornstarch. Mix well so all the pieces of pork are evenly coated.
- Once the oil has reached 350˚F (180˚C), add the coated pork pieces in batches, being careful not to overcrowd the pan. Cook, turning once or twice, until golden on all sides and cooked through, about 5-7 minutes.
- Use a slotten spoon or strainer to remove the pork to a towel lined plate. Repeat with the remaining pieces.
To make the sauce:
- While the pork is frying, prepare the sauce. In a medium bowl, whisk together the water, ketchup, Shaoxing wine, sugar, apple cider vinegar, soy sauce, worcestershire sauce, and cornstarch until well combined. Set aside.
- Remove all but 1 tablespoon of the oil to a heat proof container. Place the wok back over medium high heat. Once the 1 tablespoon oil is reheated, add the onion, red and green bell pepper, and pineapple. Cook, stirring often, until softened and tender.
- Stir in the garlic and ginger and cook just until fragrant. Pour in the sauce. Once starting to thicken, add the fried pork pieces and stir to coat well. Cook just until heated through.
- Serve hot garnished with green onions and alongside steamed rice.