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

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  COOK TIME

  Prep 20m • Cook 15m

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1. 250 g pork tenderloin

   sliced 5 mm thick

2. 200 g fresh pineapple

   cut into 2.5 cm chunks (slightly firm, not overly soft

3. 80 g green bell pepper

   seeded and cut into 2.5 cm pieces

4. 80 g red bell pepper

   seeded and cut into 2.5 cm pieces

5. 1 large egg

   about 50 g, beaten

6. 90 g all-purpose flour

   for coating

7. 50 g tomato ketchup

8. 10 g granulated sugar

9. 8 g rice vinegar

   or apple cider vinegar

   Can’t find it? Try this one.

10. 5 g light soy sauce

    Can’t find it? Try this one.

11. 3 g salt

    1 g for marinade, 2 g for sauce

12. 3 g Shaoxing cooking wine

    or dry sherry, optional but recommended

    Can’t find it? Try this one.

13. 10 g cornstarch

    with 30 g water (mixed as slurry)

14. 120 ml neutral oil

    for shallow frying, like canola or avocado oil

1. Step 1: Tenderize and Marinate Pork

   Cut the pork tenderloin into even 5 mm slices (they cook quickly and stay tender without extra prep). Place in a bowl, add 1 g salt, 5 g soy sauce, 3 g rice wine, and 2 g of the vinegar. Mix gently and let sit for 15 minutes while you prep the rest.

   

2. Step 2: Coat the pork in egg and flour for a light crust

   Add the beaten egg to the marinated pork and stir until every piece is coated. Spread the flour on a plate. Dip each slice into the flour, press lightly to adhere, then shake off excess. Lay them on a plate in a single layer—don’t stack.

   

3. Step 3: Shallow-fry the pork until golden and crisp

   Heat 120 ml oil in a wide skillet or wok over medium-high heat until a drop of water sizzles instantly (about 175°C / 350°F). Fry the pork in one layer—don’t crowd the pan—for 2–2.5 minutes per side, until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.

   

4. Step 4: Quickly stir-fry peppers and pineapple to keep texture

   Wipe out most of the oil from the pan, leaving about 1 tsp. Heat over medium. Add bell peppers and pineapple. Stir-fry for 60 seconds—just until peppers brighten and pineapple warms through. Remove and set aside.

   

5. Step 5: Make the sauce from scratch in the same pan

   Return the pan to medium-low heat. Add ketchup and sugar. Stir 20 seconds until fragrant and sugar dissolves. Pour in remaining 6 g vinegar, 2 g salt, and the cornstarch slurry while stirring constantly. Cook 30–45 seconds until the sauce thickens to a glossy, pourable consistency (it should coat the back of a spoon but still flow).

   

6. Step 6: Toss everything together just before serving

   Add the fried pork and stir-fried vegetables back to the pan. Turn heat to high and toss quickly for 30–45 seconds until everything is evenly coated and hot. Turn off the heat immediately—overcooking makes the crust soggy.
   Serve right away with steamed rice.

   

1. Fresh pineapple matters. Canned pineapple releases too much water and lacks brightness. If you must use canned, drain well and pat dry.

2. Sauce balance tip: Taste before adding the final salt. Ketchup brands vary in saltiness—some need the full 2 g, others need none.

3. Vegetarian option: Swap pork for king oyster mushrooms (cut into thick strips, marinate same way, fry until golden). Reduce frying time to 1.5 minutes per side.

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