Cantonese Sweet and Sour Pork (Gu Lou Yuk)
Photo: Israel Albornoz / Unsplash
Crisp, double-fried nuggets of pork shoulder tossed with pineapple, peppers and onion in a glossy, tangy sauce of rice vinegar, ketchup and sugar. The Cantonese original behind a worldwide favourite.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate the pork
In a bowl, mix the pork cubes with the soy sauce, Shaoxing wine and egg yolk. Let it sit for 15 minutes so the meat absorbs the flavors.
- 500g pork shoulder
- 1 tbsp soy sauce
- 1 tbsp
- 1 egg yolk
✅ Done when: the pork looks glossy and slightly sticky
Coat and first fry
Toss the marinated pork in the cornstarch, pressing firmly so it sticks. Heat the oil to 170°C (340°F) in a medium pot or wok about 24cm wide with 4-5cm of oil, then fry the pork in batches for 4 minutes until just cooked through. Drain on paper towels.
- the marinated pork pork from step 1
- 80g cornstarch
- 500ml oil, for frying
✅ Done when: pork is pale golden and cooked through, no pink inside
Second fry
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Make the sauce
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Toss and serve
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Marinate the pork
In a bowl, mix the pork cubes with the soy sauce, Shaoxing wine and egg yolk. Let it sit for 15 minutes so the meat absorbs the flavors.
- 500g pork shoulder
- 1 tbsp soy sauce
- 1 tbsp
- 1 egg yolk
✅ Done when: the pork looks glossy and slightly sticky
Coat and first fry
Toss the marinated pork in the cornstarch, pressing firmly so it sticks. Heat the oil to 170°C (340°F) in a medium pot or wok about 24cm wide with 4-5cm of oil, then fry the pork in batches for 4 minutes until just cooked through. Drain on paper towels.
- the marinated pork pork from step 1
- 80g cornstarch
- 500ml oil, for frying
✅ Done when: pork is pale golden and cooked through, no pink inside
Second fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Gu lou yuk developed in Guangdong from an older Jiangsu dish of sweet and sour spare ribs. Cantonese cooks swapped the bones for boneless pork, reportedly to suit foreign traders in Guangzhou who weren't used to eating around bones.
Cantonese emigrants took it everywhere, and it became perhaps the most recognisable Chinese dish in the world.
⭐ Why It's Famous
The contrast of crunchy pork and a bright, tangy-sweet sauce is irresistible — and the fresh pineapple keeps it lively.
💡 Fun Fact
One explanation for the name gu lou is that it sounds like 'old' — because the dish was already considered an old classic in the 19th century.
Guangzhou, Guangdong
23.13°N, 113.26°E
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