Sweet and Sour Pork with Pineapple (菠萝咕咾肉)

A classic Cantonese dish, crispy outside and tender inside, with a sweet and sour pineapple sauce.

Ingredients

For the pork:

• Pork neck or tenderloin: 300 g
• Salt: 2 g
• Black pepper: a pinch
• Soy sauce: 1 tbsp
• Cooking wine: 1 tbsp
• Egg white: 1
• Cornstarch (or flour): as needed

For the sauce:

• Ketchup: 3 tbsp
• White sugar: 2 tbsp
• Vinegar: 2 tbsp
• Light soy sauce: ½ tbsp
• Water: ½ cup
• Cornstarch slurry: as needed (cornstarch + water)

Vegetables & fruit:

• Pineapple: 50 g (cut into chunks, soaked briefly in salted water)
• Red bell pepper: ½, cut into chunks
• Green bell pepper: ½, cut into chunks
• Ginger: a few slices
• Scallions: a few pieces

Instructions

1. Prepare the pork
   • Cut pork into 1–2 cm cubes.
   • Lightly pound with the back of a knife to tenderize.
   • Marinate with salt, soy sauce, pepper, cooking wine, and egg white for 20–30 minutes.
   • Coat with cornstarch or a light batter.
2. Deep-fry the pork
   • Heat oil to about 70% hot (around 170–180°C).
   • Fry pork cubes until golden, remove.
   • Reheat the oil and fry again quickly for extra crispiness. Set aside.
3. Prepare the sauce
   • In a wok, heat a little oil, sauté ginger and scallions until fragrant.
   • Add ketchup, sugar, and vinegar. Stir well.
   • Pour in water and bring to a boil.
   • Stir in cornstarch slurry until the sauce thickens.
4. Combine
   • Add pineapple chunks, red and green peppers. Stir briefly to keep them crisp.
   • Return fried pork to the wok, quickly toss until evenly coated with sauce.
5. Serve
   • Transfer to a plate.
   • Enjoy hot, with its beautiful red, yellow, and green colors.

Notes

• Soak pineapple in salted water before cooking to reduce allergens and enhance sweetness.
• Double frying makes the pork extra crispy while keeping the inside juicy.
• Bell peppers should not be overcooked; slight crunchiness adds better texture.