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Sweet-and-sour pork with pineapple is a Cantonese classic called gu lao rou. The American takeout version of the dish typically is a greasy, gloppy affair that downplays the pork, pineapple and vegetables in favor of a cloying, candy-like sauce. Our riff skips the deep-frying of the meat, moderates the sugariness and ratchets up the flavor of fresh ginger and chilies. The result is a stir-fry that’s lighter, brighter and fresher but maintains that irresistible sweet-sour profile. Serve with steamed jasmine rice.
pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced
tablespoons soy sauce, divided, plus more if needed
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