Cantonese Pineapple Sweet and Sour Pork Recipe (菠萝咕咾肉 Pineapple Ku Lou Rou）

Juicy pork, crispy on the outside, coated in a glossy sweet and tangy sauce, with bursts of tropical pineapple—this classic Cantonese dish is always a crowd-pleaser. Perfect for summer dinners or whenever you’re craving something vibrant and flavorful.

Ingredients

For the pork:

• 300g pork loin or pork shoulder (use pork belly if you like it fattier)
• 1/4 pineapple, cut into chunks
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tbsp light soy sauce
• 1 tsp salt
• 1 egg
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 2 tbsp cornstarch (for marinating)
• Extra cornstarch for coating
• 1/2 tsp white pepper

For the sauce:

• 3 tbsp ketchup
• 2 tbsp white vinegar
• 3 tbsp sugar
• Water (just enough to loosen the sauce)

Why This Recipe Works

Double-frying gives the pork a lasting crunch that holds up even after tossing in sauce. The pineapple adds freshness and acidity that balances the richness of the meat. The homemade sauce is just the right blend of tangy and sweet, without being overpowering.

Instructions

Step 1: Lightly pound the pork with the back of a knife to tenderize, then cut into 1 cm cubes for maximum flavor absorption.

Step 2: Marinate the pork with salt, soy sauce, oyster sauce, cooking wine, cornstarch (2 tbsp), white pepper, egg, and a splash of oil. Let sit for 30 minutes.

Step 3: Cut the bell peppers and pineapple into bite-sized chunks. Set aside.

Step 4: In a small bowl, mix ketchup, sugar, vinegar, and water to make the sauce. Set aside.

Step 5: Coat the marinated pork evenly with dry cornstarch. Mix well to ensure each piece is covered.

Step 6: Heat oil in a deep pan over medium heat. When bubbles form around a chopstick, it’s ready.

Fry the pork in batches until lightly golden. Don’t overcrowd the pan. Remove and let drain.

Step 7: Increase to high heat and fry again for 20 seconds until golden and crisp. Drain again.

Step 8: In a clean pan, stir-fry bell peppers in a bit of oil over high heat until fragrant.

Step 9: Add pineapple and the pre-mixed sauce. Bring to a boil.

Step 10: Once the sauce thickens slightly, add the pork and toss quickly to coat.

Step 11: Cook on high heat until the sauce clings to the pork. Serve immediately!

Tips

• Use a smaller, deeper pot for frying to save oil.
• Choose ripe pineapple for better sweetness.
• If pineapple tastes a bit astringent, soak in saltwater for 5 minutes.
• Don’t like bell peppers? Swap with your favorite veggies.

Q&A

Q: Why double-fry?
A: First fry cooks the pork; second fry makes it extra crispy.

Q: Do I need to change the oil for the second fry?
A: No need. Just increase the heat.

Q: Substitute for white vinegar?
A: Rice vinegar works (avoid dark vinegars—they muddy the color).

Q: Can I replace light soy sauce with dark soy?
A: No. Dark soy is mainly for coloring and has a different taste.

Q: Why does the pork go soggy after saucing?
A: You probably skipped the second fry! That’s what keeps the pork crispy.

📌 LOVE THIS RECIPE? PIN IT FOR LATER!

👩‍🍳 For those who prefer chicken, try these recipes: 3-Step Cantonese Pineapple Chicken, Healthy Chinese Pineapple & Chicken Rice Recipe.