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Milk Street Recipe
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
-
1½
pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced
-
3
tablespoons soy sauce, divided, plus more if needed
Directions
Reviews
July 12, 2022
Delicious!
I substituted chicken for the pork just as a preference and it was delicious! It came together quickly and easily, and was a hit with my family; I've already had requests to make it again!
July 8, 2022
Sub more peppers, pineapple for pork
Easy and good. I added a whole green pepper and 1/2 cup pineapple. Add 50% more sauce. You could reduce pork and use more veggies.
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Another great recipe. I prepared it as written. I would recommend putting the pork in the freezer for 20-30 minutes prior to slicing in order to get the thin slices. This technique is mentioned in other recipes in the book. My family loved it.