📝 About This Recipe
A quintessential masterpiece of Cantonese cuisine, Gu Lou Yuk features succulent nuggets of pork collar butt double-fried to a shattering crispness. This dish is defined by its vibrant, translucent glaze that perfectly balances the tang of hawthorn or rice vinegar with the sweetness of plum sauce. Unlike takeout versions, this authentic recipe relies on the 'wok hei' (breath of the wok) to coat every piece of meat without losing that signature crunch.
🥗 Ingredients
The Pork and Marinade
- 500 grams Pork Collar Butt or Shoulder (cut into 1-inch cubes with a bit of fat)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Wine
- 1 Egg Yolk (helps the flour adhere)
- 1/4 teaspoon White Pepper (ground)
The Signature Sauce
- 4 tablespoons Tomato Ketchup (for color and body)
- 3 tablespoons White Rice Vinegar (or Hawthorn juice for traditional tang)
- 3 tablespoons Sugar (adjust to taste)
- 1 tablespoon Plum Sauce (adds a fruity complexity)
- 1/4 teaspoon Salt
The Coating and Aromatics
- 1 cup Cornstarch (for dredging)
- 1 cup Bell Peppers (mixed red and green, cut into chunks)
- 1/2 cup Fresh Pineapple (cut into wedges)
- 1/2 White Onion (cut into petals)
- 2 cloves Garlic (minced)
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed pork with 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
While the pork marinates, whisk together the ketchup, rice vinegar, sugar, plum sauce, and salt in a small bowl until the sugar is dissolved. Set the sauce base aside.
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3
Prepare your vegetables: ensure the peppers, onions, and pineapple are all cut into uniform 1-inch pieces to ensure even cooking.
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4
Dredge each piece of marinated pork individually in the cornstarch, pressing firmly so it's heavily coated. Shake off any excess; the pork should look dry and chalky.
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5
Heat the frying oil in a wok or deep pot to 350°F (175°C). You can test this by dipping a wooden chopstick in; if bubbles form rapidly, it's ready.
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6
Carefully drop the pork pieces into the oil one by one. Fry in batches for 3-4 minutes until they are a pale golden color. Remove 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 'double fry' for 1 minute until deep golden and very crispy. This is the secret to non-soggy pork.
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8
Remove the pork and drain the oil from the wok, leaving about 1 tablespoon of oil behind.
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9
Over high heat, stir-fry the onions, bell peppers, and garlic for about 1 minute until fragrant but still crisp.
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10
Add the pineapple wedges and toss briefly for 30 seconds.
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11
Pour the sauce mixture into the center of the wok. Let it come to a vigorous boil until it thickens into a syrupy consistency.
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12
Quickly return the fried pork to the wok. Toss rapidly for 15-20 seconds, ensuring every piece is glazed but not soaked.
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13
Transfer immediately to a warmed serving platter to preserve the crunch and serve with steaming jasmine rice.
💡 Chef's Tips
Use pork collar (pork neck) instead of lean loin; the marbled fat keeps the meat juicy during the high-heat fry. The 'Double Fry' technique is mandatory—the first fry cooks the meat, the second fry drives out moisture for a lasting crunch. Ensure the sauce is fully thickened and bubbling before adding the pork; if the sauce is too watery, the coating will turn mushy instantly. If using canned pineapple, drain it thoroughly and pat dry to avoid adding excess water to the stir-fry. Work fast! The final toss should take no more than 30 seconds to maintain the textural contrast.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy Jasmine rice to soak up the extra glaze. Pair with a light, crisp lager or a cold Oolong tea to cut through the richness of the fried pork. Add a side of Stir-fried Bok Choy with Garlic to provide a fresh, green balance to the meal. For a banquet-style dinner, serve with a classic Egg Drop Soup as a starter. Finish the meal with sliced chilled oranges, a traditional Cantonese palate cleanser.