Juicy Sweet and Sour Pork (咕噜肉)

Tutorial video

Ingredients (22)

• 500 g pork tenderloin, cut into bite‑size pieces
• 2 tablespoons all‑purpose flour
• 2 tablespoons cornstarch
• 1/2 cup ketchup
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice cooking wine
• 1 tablespoon Shaoxing cooking wine
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1/2 cup pineapple chunks
• 1 red bell pepper, cut into squares
• 1 green bell pepper, cut into squares
• 1 medium carrot, sliced diagonally
• 1 small onion, cut into wedges
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons vegetable oil (for deep‑frying)
• 1/2 cup chicken broth (made with chicken bouillon)
• 1 teaspoon sesame oil
• 1 teaspoon chili oil (optional)
• 1 tablespoon premium oyster sauce

Nutrition (per serving)

Calories

450 kcal

Carbohydrate

30 g

Protein

25 g

Fat

20 g

Fiber

2 g

Sodium

800 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

2 mg

Magnesium

20 mg

Cholesterol

70 mg

Instructions

• Cut the pork into bite‑size pieces and set aside.
• Season the pork lightly with a splash of light soy sauce, rice cooking wine, and a pinch of chicken bouillon, then coat each piece in a mixture of flour and cornstarch.
• Heat the vegetable oil in a wok until it reaches a steady, shimmering surface; test by dropping a small piece of coating—if it sizzles immediately, the oil is ready.
• Fry the coated pork pieces in batches until they turn a light golden color; remove and drain on paper towels.
• Raise the heat and fry the pork a second time until the coating is crisp and deep‑golden; remove and set aside on a clean plate.
• In a clean wok, stir‑fry garlic, ginger, onion, carrot, and bell peppers until just tender, about 2 minutes.
• Add the pineapple chunks and stir‑fry for another minute.
• In a bowl, whisk together ketchup, light soy sauce, dark soy sauce, rice cooking wine, Shaoxing cooking wine, sugar, white vinegar, chicken broth, oyster sauce, sesame oil, and chili oil if using.
• Pour the sauce into the wok with the vegetables, bring to a gentle simmer, and let it thicken slightly.
• Return the twice‑fried pork to the wok, toss quickly to coat the pieces evenly with the glaze, and cook for 1‑2 minutes to heat through.
• Serve the sweet and sour pork hot, optionally over steamed rice.