Pineapple Sweet & Sour Pork菠萝咕噜肉
A Cantonese crowd-pleaser — crispy pork loin pieces double-fried until golden, then tossed with fresh pineapple and bell pepper in a tangy sweet-and-sour glaze. Ready in about 40 minutes.
Pork Loin
250 g
Pineapple
120 g
1 piece
Meat Marinade Base
Salt
3 g
Shaoxing wine
7 g
3 g
1 piece
60 g
Seasoning Sauce Base
Sugar
25 g
White Vinegar
10 g
2 g
Ketchup
30 g
Water
20 ml
bell-pepper
1 piece
salt
3 g
shaoxing-wine
7 g
black-pepper
3 g
cornstarch
62 g
sugar
25 g
white-vinegar
10 g
ketchup
30 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Cut Pork and Marinate
Cut the pork loin into chunks. Marinate with salt, white pepper, Shaoxing wine, and egg yolk. Mix well.
Add Egg to Marinated Pork
Crack an egg into the marinated pork tenderloin pieces and mix well to coat evenly.
Mix Sweet and Sour Sauce
Combine sugar, 2g cornstarch, white vinegar, water, and ketchup in a bowl. Stir until well blended to make the sweet and sour sauce.
Deep-fry Pork Until Golden
Heat oil to 160°C. Fry the pork pieces until light golden. Remove, increase oil temperature, then fry again until crispy and deep golden.
Stir-fry Pineapple and Peppers
Add pineapple and bell peppers, stir-fry briefly. Pour in sweet and sour sauce and toss to coat.
Plate and Serve
Transfer the pineapple sweet-and-sour pork to a serving plate. Serve immediately while the coating is crispy and the sauce is glossy.
Serving Suggestion
Serve Pineapple Sweet & Sour Pork hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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