Gu Lou Yuk (Sweet and Sour Pork, Cantonese Style)

Name: Gu Lou Yuk (Sweet and Sour Pork, Cantonese Style)
Total time: 1 h 15 min
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: 400 g pork tenderloin or shoulder, cut to 2.5 cm cubes; 1 tsp (5 g) salt, 1 tbsp (15 ml) Shaoxing wine — the 30-minute toss; 100 g cornstarch, 30 g plain flour, ½ tsp (2 g) baking powder; the ice-water's gradual batter (the thick cling's law); 3 tbsp (45 ml) rice vinegar or the Chinkiang's depth; 4 tbsp (60 g) sugar; 2 tbsp (30 ml) ketchup, 1 tbsp (15 ml) Worcestershire's whisper (the #114's fusion echo, optional); 100 ml water or pineapple juice; 1 tbsp (10 g) cornstarch's slurry; 150 g pineapple chunks (the fresh's or the tin's drained honesty); 1 each red and green pepper, cut to the bite's diamonds; ½ onion, wedged; Neutral oil at the 170 °C first and 190 °C second fry (the #90 double law)

Chinese · Medium · Serves 3–4

The sweet-sour canon's own-named classic at the #19 master's sister seat: the gulaorou's Cantonese signature — the pork's crispy battered nuggets at the pineapple's and bell pepper's brighter crown, the vinegar-sugar's glossy cling — the #19 master's whole doctrine at the gu lou yuk's own historical name and the Cantonese banquet's classic register. The technique carries whole from the master; this record's distinction is the brighter fruit-forward crown and the crispy-cling's classic balance.

Quantities live in the recipe card.

The pork and the batter (the #19 law)

the 30-minute toss

The sauce's brighter crown

The fry

- The master's laws carried whole: the double fry's returning crisp (the #19/#90 law) and the sauce's pre-mix — the gu lou yuk's own balance (the sugar's honest majority against the vinegar's clean sharp) the Cantonese classic's sweeter register at the #19 master's fuller doctrine.

Step 1. The double fry (the master's law). The battered cubes' 170 °C first fry to the pale-set and the 190 °C second fury to the deep golden shatter — the #90 law's whole architecture at the nugget's crisp. Checkpoint — the second-fried cube's hollow-hard tap and the blisters' gold — the master's law, unchanged.

Step 2. The sauce's gloss and the reunion's brief toss. The sauce's boil to the glossy cling (the slurry's light set), the pineapple's and peppers' 60-second warm-through, and the fried cubes' final 30-second toss at the coat — the immediate service the crisp's own clock. Checkpoint — the eating test: the cube's shatter and the sauce's sweet-sharp cling (the pineapple's brighter acidity the gu lou yuk's own fruit-forward argument) — the peppers' crunch between — the Cantonese classic's whole named argument at the #19 master's unchanged doctrine. Chef’s Note — the "gu lou yuk" name is the dish's own historical badge (the Cantonese sound's own argument — the gulaorou's onomatopoeic echo the wok's rolling tumble) and the #19 record's sister identity: the one dish's two listings at the site's own index (the sweet-and-sour pork's fuller master and this named classic) the same canon's two seats — the master's record the doctrine's complete argument and this record the name's own historical register at the fruit's brighter crown.