📝 About This Recipe
A crown jewel of Cantonese cuisine, Gu Lu Rou is a masterful balance of contrasting textures and flavors. This recipe features succulent pork shoulder, double-fried to achieve a glass-like crunch, tossed in a vibrant glaze made with real hawthorn or plum for an authentic tang. It is a nostalgic, celebratory dish that brings the bustling energy of a Hong Kong teahouse straight to your dinner table.
🥗 Ingredients
The Pork and Marinade
- 500 grams Pork Shoulder (Butt) (cut into 1-inch cubes with a little fat for juiciness)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 Egg Yolk (beaten; helps the starch stick)
- 1/4 teaspoon White Pepper (ground)
The Battering
- 1/2 cup Cornstarch (for dredging)
- 1/2 cup Potato Starch (provides a superior crunch compared to flour)
The Signature Sauce
- 4 tablespoons Tomato Ketchup (for color and base)
- 3 tablespoons Rice Vinegar (unseasoned)
- 3 tablespoons Sugar (adjust to taste)
- 1 tablespoon Plum Sauce (adds authentic depth)
- 2 tablespoons Water
Aromatics and Vegetables
- 1 cup Bell Peppers (mixed red and green, cut into chunks)
- 1/2 cup Fresh Pineapple (cut into chunks; canned is acceptable if drained)
- 1/2 White Onion (cut into petals)
- 2 cloves Garlic (minced)
- 3 cups Neutral Oil (for deep frying)
👨🍳 Instructions
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1
In a medium bowl, combine the pork cubes with soy sauce, Shaoxing wine, white pepper, and the beaten egg yolk. Massage the marinade into the meat and let it sit for at least 20 minutes.
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2
In a separate small bowl, whisk together the ketchup, rice vinegar, sugar, plum sauce, and water until the sugar is dissolved. Set aside.
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3
Prepare a large plate with the mixed cornstarch and potato starch. Dredge each piece of marinated pork thoroughly, pressing the starch into the meat to ensure a thick, even coating. Let the coated pork rest for 5 minutes so the starch hydrates.
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4
Heat the neutral oil in a wok or deep pot to 325°F (160°C). Carefully drop the pork pieces in batches, ensuring they don't stick together.
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5
Fry the pork for 3-4 minutes until light golden and cooked through. Remove with a slotted spoon and drain on a wire rack.
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6
Increase the oil temperature to 400°F (200°C). This 'double-fry' method is the secret to a non-greasy, ultra-crispy crust.
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7
Flash-fry the pork a second time for 45-60 seconds until deep golden brown and very crunchy. Drain again on the wire rack.
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8
Drain all but 1 tablespoon of oil from the wok. Over medium-high heat, sauté the onions, peppers, and pineapple for 1-2 minutes until slightly softened but still vibrant.
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9
Add the minced garlic and stir-fry for 30 seconds until fragrant.
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10
Pour the sauce mixture into the wok. Bring it to a vigorous simmer until it thickens into a glossy, syrupy consistency that can coat a spoon.
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11
Immediately return the crispy pork to the wok. Toss rapidly for 15-20 seconds to coat every piece of pork in the glaze without letting the steam soften the crust.
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12
Transfer to a warmed platter and serve immediately while the pork is still audibly crunchy.
💡 Chef's Tips
Use pork shoulder (butt) rather than tenderloin; the higher fat content prevents the meat from drying out during the double-fry. Mixing potato starch with cornstarch creates a crispier, more durable crust that stands up better to the sauce. Ensure your pineapple is fresh if possible; the natural acidity cuts through the richness of the fried pork beautifully. Do not crowd the pan during the second fry, as this will drop the oil temperature and result in soggy batter. If the sauce is too thin, mix 1 tsp of cornstarch with 1 tsp of water and stir it in at the end of step 10.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fragrant Jasmine rice to soak up the extra sauce. Pair with a light, crisp lager or a chilled Riesling to balance the sweet and savory notes. A side of stir-fried Bok Choy or Gai Lan provides a refreshing, bitter contrast to the rich pork. For a traditional tea pairing, try a robust Pu-erh or a floral Tieguanyin Oolong tea.