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Milk Street Recipe

Sweet-and-Sour Stir-Fried Pork with Pineapple

30 minutes

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Sweet-and-Sour Stir-Fried Pork with Pineapple

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.

4

Servings

Tip

Don’t use canned pineapple, as its flavor is dull compared to fresh. But if prepping a whole pineapple is too much work, look for ones sold already cleaned in the produce section of the supermarket. Also, don’t use a conventional (i.e., not nonstick) skillet. Without a nonstick coating, the sugars from the pineapple and sauce are likely to stick to the pan’s surface and scorch.

30 minutes

Ingredients

  • pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced

  • 3

    tablespoons soy sauce, divided, plus more if needed

Directions

  1. 01
    In a medium bowl, combine the pork, 1 tablespoon soy sauce, the ½ teaspoon sugar and the cornstarch; stir until the pork is evenly coated.
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