Chinese Sweet Sour Pork Just Like Takeout

In this video you’ll learn how simple it is to make Chinese style sweet and sour pork or Gu Lu Yok. Just like the way it’s made in Chinese American fast food takeouts. This is one the most requested recipes. And today, I’m happy to share my personal recipe with you.

Pork and Marinade Ingredients:
250g (9oz) Pork Shoulder
1 Tablespoon Chinese Rice Wine
2 Tablespoons Oyster Sauce
2 Teaspoons Light Soy Sauce
1/2 Teaspoon Garlic Powder
1 Large Egg
1/4 Teaspoon Ground White Pepper
1/4 Cup Cornstarch
3 Tablespoons All Purpose Flour
1/4 Cup Water

Sweet Sour Sauce:
1 Cup White Vinegar
1/2 Cup Sugar (if you want it sweeter you can increase from 3/4 to 1 full cup)
1/4 Cup Tomato Ketchup
1/2 Teaspoon of Salt (this is important, I forgot to mention this in the video)
1 Tablespoon Cornstarch mixed with 2 Tablespoon Water (this is called slurry)

Other Ingredients:
1 Medium Bell Pepper (you can use any color)
1/2 Medium Yellow Onion
50g (1.75oz) Pineapple

Recipe:

Cut pork meat into 1 inch cubes and place into bowl. Add Chinese rice wine, oyster sauce, soy sauce, ground white pepper and garlic powder and mix well. Then crack in 1 large egg and mix well again.

Then add the 1/4 cup cornstarch and 3 tablespoons all purpose flour and coat all of the pork pieces. Add the 1/4 cup water to loosen up the batter. If it still looks too thick add just a bit more water.

Cut bell pepper, onion and pineapple into bite sized chunks and set aside.

Mix all of the sweet sour sauce ingredients, we’re going to cook this first.

Add tablespoon of oil to sauce pan and heat pan on medium heat. When pan starts to warm add the sauce. Cook until the sugar dissolves and start to boil. Then add the slurry and immediately stir.

The sauce should immediately begin to thicken up. If you want the sauce even thicker make more slurry and add it in. When you’re happy with it remove from heat and set aside.

Heat a pot of oil to 350°F (177°C) and then add pork. If you have a small pot it’s better to fry in two batches. Too many pork in the pot will quickly decrease the oil’s temperature which results in greasy food.

I fried mine for around 5 to 6 minutes. Once the color turns golden brown it should be ready. Remove the fried pork.

Raise the heat just slightly and let the oil heat for a minute. We’re going to fry the pork again.

The first fry was to cook the pork. This second fry is going to make the pork crispy.

Drop in all of the pork and let it cook for around 30 seconds to 1 minute depending on how fast the pork turns one shade darker. Then remove the pork.

In the same pot of oil add bell peppers, onions and pineapples. Let it cook until the onions start turning clear and shrink. Then remove everything and set aside

Re-heat the sweet sour sauce. Then add the bell peppers, onion and pineapples, followed with pork.

Gently mix until everything is completely covered with sauce.

Plate and serve, enjoy!