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Sweet and Sour Pork (Gulu Rou)
I absolutely love this braised pork dish – not just kids enjoy it, but I do too. You can use pork belly, sirloin, or even short ribs to make sweet and sour versions. It truly has great color, flavor, and aroma. A delicious Sweet and Sour Pork (Gulu Rou) recipe.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sweet and Sour Pork (Gulu Rou)
| Ingredient | Amount |
|---|---|
| Pork shoulder (collar butt) | 500g |
| Red and yellow bell peppers | as needed |
| Potato starch | as needed |
| White pepper powder | as needed |
| Salt | as needed |
| Egg | 1 as needed |
| Tomato ketchup | 4 small packets |
| White sugar | as needed |
| White vinegar | as needed |
| Water | as needed |
| Cornstarch | as needed |
| Light soy sauce | as needed |
- Pork shoulder (collar butt)500g
- Red and yellow bell peppersas needed
- Potato starchas needed
- White pepper powderas needed
- Saltas needed
- Egg1 as needed
- Tomato ketchup4 small packets
- White sugaras needed
- White vinegaras needed
- Wateras needed
- Cornstarchas needed
- Light soy sauceas needed
Cooking StepsHow to cook Sweet and Sour Pork (Gulu Rou) step by step
-
Step 1Wash the pork shoulder and cut into small bite-sized pieces.
-
Step 2Cut the bell peppers into chunks.
-
Step 3Add egg, white pepper powder, and salt to the pork. Mix well to coat evenly.
-
Step 4Add potato starch — use generously (too much is better than too little, or the batter won’t adhere to the meat).
-
Step 5Mix until every piece is evenly coated with the starch batter.
-
Step 6Deep fry the pork pieces in oil until they float to the surface, then remove. Fry them a second time for extra crispiness.
-
Step 7Prepare the sauce: add 2 tablespoons of light soy sauce.
-
Step 8Add 4 packets of tomato ketchup.
-
Step 9Add sugar to taste (adjust sweetness to your preference).
-
Step 10Add 1 tablespoon of white vinegar.
-
Step 11Add water as needed (adjust quantity based on the amount of meat).
-
Step 12Add a pinch of salt. Mix everything together — taste a little to check if the flavor balance is right.
-
Step 13In a wok with a little oil over medium-low heat, stir-fry the bell peppers until fragrant.
-
Step 14Pour in the prepared sauce mixture.
-
Step 15Add the fried pork pieces and toss to coat.
-
Step 16Stir-fry until every piece is evenly coated with the sauce.
-
Step 17Mix cornstarch with a little water to make a slurry.
-
Step 18Pour the cornstarch slurry into the wok and stir-fry until the sauce thickens and clings to the meat.
-
Step 19The finished dish — the sauce should be glossy and fully coating every piece of pork.
-
Step 20Plate and serve hot.
Sweet and Sour Pork (Gulu Rou)
I absolutely love this braised pork dish – not just kids enjoy it, but I do too. You can use pork belly, sirloin, or even short ribs to make sweet and sour versions. It truly has great color, flavor, and aroma. A delicious Sweet and Sour Pork (Gulu Rou) recipe.
Ingredients
- 500g Pork shoulder (collar butt)
- as needed Red and yellow bell peppers
- as needed Potato starch
- as needed White pepper powder
- as needed Salt
- 1 as needed Egg
- 4 small packets Tomato ketchup
- as needed White sugar
- as needed White vinegar
- as needed Water
- as needed Cornstarch
- as needed Light soy sauce
Instructions
-
Wash the pork shoulder and cut into small bite-sized pieces.
-
Cut the bell peppers into chunks.
-
Add egg, white pepper powder, and salt to the pork. Mix well to coat evenly.
-
Add potato starch — use generously (too much is better than too little, or the batter won’t adhere to the meat).
-
Mix until every piece is evenly coated with the starch batter.
-
Deep fry the pork pieces in oil until they float to the surface, then remove. Fry them a second time for extra crispiness.
-
Prepare the sauce: add 2 tablespoons of light soy sauce.
-
Add 4 packets of tomato ketchup.
-
Add sugar to taste (adjust sweetness to your preference).
-
Add 1 tablespoon of white vinegar.
-
Add water as needed (adjust quantity based on the amount of meat).
-
Add a pinch of salt. Mix everything together — taste a little to check if the flavor balance is right.
-
In a wok with a little oil over medium-low heat, stir-fry the bell peppers until fragrant.
-
Pour in the prepared sauce mixture.
-
Add the fried pork pieces and toss to coat.
-
Stir-fry until every piece is evenly coated with the sauce.
-
Mix cornstarch with a little water to make a slurry.
-
Pour the cornstarch slurry into the wok and stir-fry until the sauce thickens and clings to the meat.
-
The finished dish — the sauce should be glossy and fully coating every piece of pork.
-
Plate and serve hot.
