📝 About This Recipe
A crown jewel of Cantonese cuisine, Gu Lao Rou is a masterclass in the balance of contrasting textures and flavors. This dish features succulent nuggets of pork shoulder, double-fried to a shatteringly crisp golden-brown, then tossed in a vibrant, ruby-red sauce that perfectly marries tangy vinegar with luscious sweetness. Unlike its takeout counterparts, this authentic version uses fresh pineapple and bell peppers to provide a bright, aromatic finish that cuts through the richness of the pork.
🥗 Ingredients
The Pork & Marinade
- 500 grams Pork Shoulder (Butt) (cut into 1-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
- 1/4 teaspoon White Pepper (ground)
- 1 Egg Yolk (beaten)
The Crispy Coating
- 1/2 cup Cornstarch (for dredging)
- 2 tablespoons All-purpose Flour (adds structural crunch)
- 3 cups Neutral Oil (for deep frying)
The Signature Sauce
- 4 tablespoons Tomato Ketchup (provides color and body)
- 3 tablespoons Rice Vinegar (unseasoned)
- 3 tablespoons Brown Sugar (packed)
- 1/4 cup Water
- 1 teaspoon Cornstarch (to thicken)
- 1/4 teaspoon Salt
The Aromatics & Vegetables
- 1 cup Fresh Pineapple (cut into chunks)
- 1/2 Green Bell Pepper (cut into 1-inch squares)
- 1/2 Red Bell Pepper (cut into 1-inch squares)
- 1/2 White Onion (cut into petals)
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
In a medium bowl, combine the pork cubes with light soy sauce, Shaoxing wine, white pepper, and the egg yolk. Massage the marinade into the meat and let it rest for at least 20 minutes.
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2
Prepare the sauce by whisking together ketchup, rice vinegar, brown sugar, water, salt, and 1 teaspoon of cornstarch in a small bowl. Ensure there are no lumps.
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3
In a large shallow dish, mix the 1/2 cup cornstarch and 2 tablespoons of flour. Dredge each piece of marinated pork in the mixture, pressing firmly so the coating sticks. Shake off any excess starch.
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4
Heat the frying oil in a wok or deep pot to 350°F (175°C). Carefully drop the pork pieces in batches, making sure not to overcrowd the pot.
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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). Return all the pork to the oil for a 'second fry' for 1 minute until deep golden brown and very crispy. This is the secret to non-soggy pork!
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7
Remove the pork and drain again. Carefully pour out the oil from the wok, leaving about 1 tablespoon of oil behind.
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8
Over high heat, stir-fry the onions and bell peppers for 1-2 minutes until they are slightly softened but still retain a snap.
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9
Add the minced garlic and pineapple chunks to the wok, tossing for another 30 seconds until fragrant.
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10
Give the sauce mixture a quick stir and pour it into the wok. Stir constantly as it bubbles and thickens into a glossy glaze.
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11
Once the sauce is thick enough to coat a spoon, return the crispy pork to the wok.
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12
Quickly toss the pork for no more than 30 seconds so every piece is glazed but remains crunchy. Serve immediately.
💡 Chef's Tips
Always use pork shoulder (butt) rather than loin; the marbled fat ensures the meat stays juicy after deep frying. The 'double fry' technique is essential—the first fry cooks the meat, while the second high-heat fry creates a moisture-resistant crust. If using canned pineapple, drain it thoroughly and reduce the sugar in the sauce by half a tablespoon. Work quickly once the pork goes back into the sauce; the longer it sits in the liquid, the more the crust will soften. Ensure your vegetables are cut to a uniform size so they cook evenly and look professional.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of jasmine rice to soak up the extra sauce. Pair with a light, crisp lager or a chilled Riesling to complement the sweet and sour notes. A side of garlicky stir-fried bok choy provides a nice bitter balance to the dish. Finish the meal with a pot of hot Oolong tea to cleanse the palate. For a banquet-style presentation, serve inside a hollowed-out half pineapple.