📝 About This Recipe
This iconic Cantonese classic, known as 'Goo Lou Jook', strikes the perfect balance between a shatteringly crisp exterior and a succulent, tender interior. Bathed in a vibrant, translucent sauce made from fresh pineapple and a precise blend of vinegar and sugar, it avoids the cloying heaviness of takeout versions. It is a celebratory dish that brings the sophisticated techniques of a professional wok kitchen into your home, offering a symphony of textures and bright, tangy flavors.
🥗 Ingredients
The Pork and Marinade
- 1 lb Pork Shoulder (Pork Butt) (cut into 1-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/2 teaspoon Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1 Egg (beaten)
The Crispy Coating
- 1/2 cup Cornstarch (for dredging)
- 1/2 cup Potato Starch (provides superior crunch compared to flour)
- 3 cups Neutral Oil (for deep frying (peanut or canola))
The Signature Sauce
- 1/3 cup Rice Vinegar (unseasoned)
- 1/3 cup Granulated Sugar
- 3 tablespoons Ketchup (for color and body)
- 2 tablespoons Pineapple Juice (reserved from canned pineapple)
- 1/2 teaspoon Salt
Vegetables and Aromatics
- 1 cup Fresh Pineapple (cut into chunks)
- 1 medium Green Bell Pepper (cut into 1-inch pieces)
- 1 medium Red Bell Pepper (cut into 1-inch pieces)
- 1/2 Yellow Onion (cut into wedges)
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
In a medium bowl, combine the pork cubes with soy sauce, Shaoxing wine, sesame oil, and white pepper. Massage the liquid into the meat and let it marinate for at least 20 minutes.
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2
Prepare the sauce by whisking together the rice vinegar, sugar, ketchup, pineapple juice, and salt in a small bowl until the sugar is mostly dissolved.
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3
Whisk the beaten egg into the marinated pork until every piece is coated in a thin, sticky film.
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4
In a separate shallow dish, mix the cornstarch and potato starch. Dredge each piece of pork thoroughly in the starch, pressing it in so it sticks. Let the coated pork rest for 5 minutes to prevent the starch from flying off in the oil.
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5
Heat 3 cups of oil in a wok or deep pot to 350°F (175°C). Use a thermometer for precision.
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6
Carefully add the pork pieces in batches, frying for 3-4 minutes until they are a pale golden color and cooked through. Remove with a slotted spoon and drain on a wire rack.
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7
Increase the oil temperature to 400°F (200°C). Return all the pork to the oil for a second fry for just 45-60 seconds. This 'double fry' creates a super-crispy shell that won't go soggy in the sauce.
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8
Drain the oil from the wok, leaving about 1 tablespoon. Over high heat, add the onions and bell peppers. Stir-fry for 2 minutes until slightly softened but still vibrant.
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9
Add the minced garlic and pineapple chunks to the wok, tossing for 30 seconds until fragrant.
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10
Pour the sauce mixture into the center of the wok. Bring it to a vigorous boil; the sugar and starch from the fruit will naturally thicken it into a glossy glaze.
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11
Once the sauce is thick enough to coat a spoon, return the double-fried pork to the wok.
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12
Quickly toss the pork for no more than 30 seconds to ensure every piece is glazed, then immediately transfer to a serving platter to preserve the crunch.
💡 Chef's Tips
Always use pork shoulder/butt rather than loin; the extra fat prevents the meat from drying out during the double-fry. The double-fry technique is the secret to restaurant-quality texture—don't skip it! Using potato starch (Katakuriko) instead of just cornstarch or flour creates a much crispier, lighter crust. Ensure your sauce is fully thickened and bubbling before adding the meat back in to minimize the time the pork spends in liquid. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the boiling sauce before adding the pork.
🍽️ Serving Suggestions
Serve immediately alongside a steaming bowl of jasmine rice to soak up the extra sauce. Pair with a crisp, cold lager or a dry Riesling to cut through the sweetness. A side of stir-fried bok choy or garlic broccoli provides a nice green contrast to the dish. For an authentic touch, serve with a small dish of chili oil on the side for those who want a spicy kick.