How to Make Cantonese Sweet and Sour Pork Gu Lou Yuk

Sweet and sour pork, or Gu Lou Yuk, is a well-known Cantonese dish from southern China. It combines fried pork, pineapple, colorful bell peppers, and a bright sweet and tangy sauce.

This is a real home-cooked version. The ingredients were not measured during filming, so exact amounts are not available for this recipe. Use the video and the notes below as a guide, then adjust the seasoning to your taste.

CHAPTERS

00:00 Sweet and sour pork
00:09 Prepare the ingredients
01:14 Batter and fry the pork
02:01 Make the sauce and finish the dish


INGREDIENTS

For the pork:
• Pork shoulder, cut into bite-sized chunks
• 2 small spoonfuls salt
• 2 small spoonfuls chicken powder
• 1 small spoonful sugar
• Store-bought frying mix
• Water, for the batter
• Cooking oil, for deep-frying

For the vegetables and fruit:
• Red bell pepper
• Yellow bell pepper
• Green bell pepper
• Pineapple
• Garlic

For the sauce:
• Ketchup
• Sugar
• Water
• Starch slurry, made with starch and water


INSTRUCTIONS

1. Prepare the ingredients

Cut the red, yellow, and green bell peppers into bite-sized pieces. Cut the pineapple into chunks and slice the garlic.

Cut the pork shoulder into bite-sized chunks.

2. Season and coat the pork

Season the pork with salt, chicken powder, and sugar. Mix well by hand.

Combine the store-bought frying mix with water to make a batter. Follow the package directions if available.

Add the batter to the pork and stir until every piece is completely coated. Add a little more batter if needed.

3. Fry the pork

Heat enough cooking oil for deep-frying.

Add the pork one piece at a time. Do not add everything at once, or the pieces may stick together.

Fry until the coating is cooked, crisp, and golden. Remove the pork and let the extra oil drain.

4. Make the sweet and sour sauce

Add the sliced garlic to a clean wok or pan with a little oil. Cook until fragrant.

Add the ketchup and stir. Add sugar to taste, then add some water. Stir and bring the sauce to a boil.

Add the pineapple and cook it briefly in the sauce.

5. Finish the dish

Add the bell peppers and stir-fry briefly so they keep some color and crunch.

Return the fried pork to the pan and toss quickly.

Stir the starch slurry before using, then add a little at a time. Toss until the sauce thickens and lightly coats the pork.

Serve immediately.

HELPFUL TIPS

• Add the pork to the oil one piece at a time to prevent sticking

• The batter should fully coat the pork without running off too quickly

• Adjust the sugar based on the sweetness of your ketchup and pineapple

• Add the starch slurry gradually because the sauce can thicken quickly

• Toss the fried pork with the sauce only at the end to help preserve its texture

• Do not cook the bell peppers for too long if you want them colorful and slightly crisp


SUBSTITUTIONS

• Pork collar or another slightly fatty cut of pork can replace pork shoulder

• Cornstarch can be used to make the starch slurry

• Chicken powder can be reduced or omitted if preferred

• Fresh or canned pineapple can be used. Drain canned pineapple before adding it to the pan


STORAGE AND REHEATING

This dish is best served immediately because the coating softens after sitting in the sauce.

Store leftovers in a covered container in the refrigerator. Reheat them in a skillet or air fryer when possible. A microwave will work, but the pork will be softer.

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