Authentic Cantonese Sweet and Sour Pork (Kou Lou Yuk) Recipe

Tangy, saucy, and irresistibly delicious: homemade sweet and sour pork made from scratch. Known as kou lou yuk or gu lou yok (咕噜肉) in Cantonese, this classic Chinese dish features battered, deep-fried pork tossed in a bright, sweet-and-tangy sauce with pineapple and bell pepper. While often enjoyed as a treat rather than an everyday meal, making it at home allows you to control the ingredients and get restaurant-style flavor right in your own kitchen.

What is sweet and sour pork (Kou Lou Yuk)?

Sweet and sour pork is a popular Cantonese dish made with bite-sized pieces of pork that are marinated, coated, and deep-fried until crisp, then tossed in a glossy sauce that balances sweet, sour, and spicy notes. Pineapple, onions and bell peppers are common additions that add texture, color and a fresh contrast to the rich fried pork. The result is a satisfying mix of crunchy, tangy and savory flavors that has made this dish a staple in Chinese restaurants around the world.

Because the pork is battered and fried, this is an indulgent dish rather than a health food. Choosing quality ingredients and preparing it at home lets you limit additives and control oil and sugar to suit your preferences—making it a better option than many takeout versions.

Kou Lou Yuk Ingredients

• Pork tenderloin (about 1 lb, organic if possible)

For the marinade

• 1 egg
• 2 tbsp soy sauce
• 1 tbsp sake
• 1/2 tbsp sesame oil
• 10 white peppercorns, crushed or ground

For frying

• 2 cups canola oil (or other neutral oil) for frying
• 1/3 cup cornstarch
• 1/3 cup all-purpose flour

For the sauce

• 2 tsp cornstarch
• 1/4 cup water
• 2 tbsp brown sugar
• 5 tbsp canned pineapple syrup (or reserve some juice from canned pineapple)
• 4 tbsp apple cider vinegar
• 2 tbsp ketchup
• 4 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)

• 2 tbsp canola oil (for stir-frying the vegetables)
• 1 red onion, peeled and sliced
• 2 cloves garlic, peeled and minced
• 1 red bell pepper, cut into strips
• 4 pineapple rings, diced

To serve

• 2 tsp sesame seeds
• 1 tbsp fresh cilantro, chopped
• Cooked white or brown rice

How to make Sweet and Sour Pork (Kou Lou Yuk) — step by step

1. Cut the pork into roughly 1-inch cubes so they cook evenly and are easy to eat.
2. Make the marinade: whisk the egg, soy sauce, sake, sesame oil and crushed white pepper in a large bowl. Add the pork and mix to coat.
3. Marinate for 30 minutes to 1 hour in the refrigerator to allow the flavors to penetrate the meat.
4. Heat the oil: pour canola oil into a medium Dutch oven or deep pot and warm over medium heat until it reaches about 345°F (175°C). Use a thermometer for accuracy and take care not to overheat.
5. Coat the pork: combine cornstarch and flour on a plate. Dredge each pork cube so it’s evenly coated in the dry mix.
6. First fry: fry half the pork for about 2 minutes until set but not fully browned. Remove to a paper towel-lined tray to drain. This initial fry helps build structure without burning the coating.
7. Second fry in batches: reheat the oil to 345°F and fry the remaining pork for 2 minutes. Drain on paper towels.
8. Double-coat and finish: toss the pork in the flour mixture again, then fry all pieces once more until lightly golden and crisp. Drain on a wire rack to keep them crispier than paper towels alone.
9. Prepare the sauce: dissolve 2 tsp cornstarch in 1/4 cup water, then whisk in brown sugar, pineapple syrup, apple cider vinegar, ketchup, soy sauce and sriracha until smooth.
10. Sauté the vegetables: heat 2 tbsp canola oil in a frying pan over medium heat. Add sliced onion and cook about 3 minutes until slightly softened, then add garlic and cook 1 minute. Add red pepper and stir-fry for 4–5 minutes.
11. Add pineapple: add diced pineapple and cook for another minute, then increase heat to high.
12. Finish with the sauce: pour in the prepared sauce and stir until it thickens and becomes glossy. Toss the fried pork into the pan and stir to coat thoroughly.
13. Serve: sprinkle with sesame seeds and fresh cilantro, and serve immediately with steamed rice.

Tips

• Use a neutral oil with a high smoke point for frying, and keep the oil temperature steady—too hot will burn the coating, too cool will make the pork greasy.
• Double-frying gives the best texture: the first fry cooks the pork through, the second crisps the exterior.
• Adjust sugar and vinegar in the sauce to taste—add a touch more sugar if you prefer sweeter or more vinegar for extra tang.
• Prep all ingredients ahead so the sauce and vegetables can be cooked quickly while the pork is kept warm and crisp.

What goes with sweet and sour pork (kou lou yuk)?

• Steamed white or brown rice to soak up the sauce
• A simple Chinese vegetable stir-fry or steamed greens for balance
• Another protein dish if serving family-style, such as a lightly sauced chicken or tofu dish

How to reheat sweet and sour pork

Leftovers can be reheated successfully if handled properly. To keep the coating crisp and the sauce lively, reheat in a hot oven: spread the pork on a baking sheet and bake at 450°F (232°C) for 5–10 minutes until warmed through. Avoid reheating multiple times; once is fine, more than once will degrade texture and quality.

FAQS

Is sweet and sour pork Chinese? Is it Cantonese?

Yes. Sweet and sour pork is a well-known dish in Chinese cuisine and is closely associated with Cantonese cooking, where the balance of sweet and sour flavors is commonly celebrated.

Is sweet and sour pork gluten free?

Not as written here. The coating uses all-purpose flour and the sauce contains soy sauce, which typically includes gluten. To make it gluten-free, substitute a gluten-free flour blend for the coating and tamari or a gluten-free soy sauce alternative.

Does sweet and sour pork have dairy?

No. This recipe does not contain dairy ingredients.

Why is the sauce red?

The reddish color usually comes from a combination of ketchup or tomato paste and red bell pepper or chili-based ingredients, along with pineapple juice which deepens the hue.

Can you freeze sweet and sour pork?

Freezing is not ideal for maintaining crispiness. If you must freeze, store pork and sauce separately and be prepared for a softer texture after thawing and reheating.

Kou Lou Yuk

If you make this sweet and sour pork, leave a comment to share how it turned out and any adjustments you tried. Enjoy this bright, comforting dish with family or friends—it’s worth the effort!