🍍 Sweet and Sour Pork

Name: Sweet and Sour Pork
Total time: 40 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 500 g pork shoulder, cubed; 60 g cornstarch; oil for frying; 200 g pineapple chunks; 1 red bell pepper, in pieces; 1 green bell pepper, in pieces; 60 ml rice vinegar; 50 g sugar; 3 tbsp tomato paste; 100 ml water

Origin: China · Guangdong

720kcal

per serving · 300 g

240kcal

per 100 g

30 gProtein10 g / 100 g

33 gFat11 g / 100 g

78 gCarbs26 g / 100 g

Sweet and sour pork is a Cantonese dish of bite-sized pork pieces coated in starch, deep-fried until crisp and tossed in a glossy sauce of vinegar and sugar. Chunks of pineapple and bell pepper add juiciness, colour and crunch. The result balances crunchy, tangy and sweet, and it is usually served with steamed rice.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenno wheat, barley or rye in a typical recipe

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

porkpineapplebell peppervinegarsugarcornstarch

Recipe

4 servings40 min

Ingredients

500 g pork shoulder, cubed
60 g cornstarch
oil for frying
200 g pineapple chunks
1 red bell pepper, in pieces
1 green bell pepper, in pieces
60 ml rice vinegar
50 g sugar
3 tbsp tomato paste
100 ml water

Method

Season the pork with salt and coat well in cornstarch.
Deep-fry in hot oil in batches until golden and crisp; drain.
Mix vinegar, sugar, tomato paste and water; simmer in a wok until slightly thick, adding 1 tsp cornstarch mixed with water if needed.
Stir-fry the peppers and pineapple for 2 minutes in the sauce.
Add the pork, toss quickly to coat and serve at once.

How to make it lighter

Pan-fry or air-fry the pork with a little oil instead of deep-frying.
Cut the sugar in the sauce by a third and add more pineapple for sweetness.
Use lean pork loin and add extra peppers to bulk up the plate.

History

The dish is generally traced to Guangdong, where it is known as gu lou yuk. It travelled with Cantonese emigrants and became one of the best-known dishes in Chinese restaurants around the world, often in sweeter versions than the original.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →