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Sweet-and-Sour Stir-Fried Pork with Pineapple

Sweet-and-Sour Stir-Fried Pork with Pineapple

By Calvin CoxApril 27, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 1 ½

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

  • 3

    tablespoons soy sauce, divided, plus more if needed

  • ½

    teaspoon plus 1 tablespoon white sugar, divided

  • 1

    tablespoon cornstarch

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium red bell pepper, stemmed, seeded and chopped

  • 1

    cup chopped fresh pineapple (½-inch chunks)

  • 2-3

    serrano chilies, stemmed, seeded and thinly sliced on the diagonal

  • 1

    inch piece fresh ginger, peeled and cut into matchsticks (about 3 tablespoons)

  • ⅓

    cup unseasoned rice vinegar, plus more if needed

  • 3

    scallions, thinly sliced on the diagonal

Step 1

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.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the pork in an even layer and cook, stirring only once or twice, until the pork is lightly browned, 4 to 5 minutes.

Add the bell pepper and cook, stirring occasionally, until the pepper is lightly browned, 4 to 5 minutes. Add the pineapple, chilies and ginger, then cook, stirring occasionally, until the pineapple begins to brown, 2 to 3 minutes.

Step 3

Stir in the vinegar, the remaining 2 tablespoons soy sauce and the remaining 1 tablespoon sugar. Cook, stirring often, until the meat and vegetables are lightly coated with the sauce, 1 to 2 minutes.

Step 4

Off heat, taste and season with additional soy sauce and vinegar. Transfer to a serving dish and sprinkle with the scallions.

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