Dad’s Juicy Sweet and Sour Pork (Gu Lou Yuk)

Name: Dad’s Juicy Sweet and Sour Pork (Gu Lou Yuk)
Ingredients: 300 g pork shoulder; 1 ČL garlic salt; 1 PL light soy sauce; 0.5 ks egg; yellow bell pepper; red bell pepper; green bell pepper; red onion; white onion; firm tofu; 100 g pineapple; 4 PL ketchup; 4 PL brown sugar; 3 PL vinegar; 4 ČL cornstarch; 0.5 ČL salt; 2 PL water; 2 PL all-purpose flour; 3 PL cornstarch; 250 g corn oil

#pork#sweet and sour#asian cuisine#fried#homemade

A vibrant homemade sweet and sour pork featuring crispy fried pork shoulder, colorful bell peppers, onions, pineapple, and a tangy sauce that perfectly balances sweet and sour flavors. This recipe delivers juicy, crunchy bites coated in a rich, glossy glaze for an authentic Asian-inspired dish.

Ingredients extracted via AI

300 g pork shoulder1 ČL garlic salt1 PL light soy sauce0.5 ks eggyellow bell pepperred bell peppergreen bell pepperred onionwhite onionfirm tofu100 g pineapple4 PL ketchup4 PL brown sugar3 PL vinegar4 ČL cornstarch0.5 ČL salt2 PL water2 PL all-purpose flour3 PL cornstarch250 g corn oil

Procedure generated via AI

Rinse the pork under cold water and pat dry with paper towels.
Slice the pork shoulder into four long strips along the grain, then cut crosswise into pieces just over 1/4 inch thick.
Season the pork with 1 teaspoon of garlic salt and add 1 tablespoon of light soy sauce. Mix and massage the meat for about 1 minute.
Crack an egg and mix half of it into the pork. Massage and mix again for another 30 seconds.
Cut the yellow, red, and green bell peppers, as well as the red and white onions, into small triangular pieces.
Cut the pineapple into small chunks (about 4 ounces or more to taste).
Prepare the sauce by combining 4 tablespoons ketchup, 4 tablespoons brown sugar, 3 tablespoons vinegar, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 2 tablespoons water. Stir continuously for 45-60 seconds until well blended.
Sprinkle the pork pieces with 2 tablespoons of all-purpose flour, mix well, and massage for 1-2 minutes. Add a little water if needed to prevent the flour from falling off.
Coat each pork piece thoroughly with 3 tablespoons cornstarch, pressing firmly to ensure it sticks well.
Heat corn oil to 300-350°F (149-176°C) in a deep pan, enough to fully submerge the pork pieces.