Sweet and Sour Pork Kou Lou Yuk Recipe

Sweet and sour pork, also known as kou lou yuk, gu lou yok, or 咕噜肉, is a classic Chinese dish with crispy fried pork, pineapple, peppers, onion, and a glossy sweet-tangy sauce. It is especially well known in Cantonese cuisine and is served in Chinese restaurants around the world. If you have only ordered it as takeout, you may be surprised by how satisfying it is to make sweet and sour pork from scratch at home. The pork is marinated, coated, fried until golden, and then tossed with a bright sauce made with pineapple syrup, vinegar, soy sauce, ketchup, and sriracha. Serve it over rice for a flavorful homemade Chinese dinner.

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

Chinese sweet and sour pork is a Cantonese-style dish made with pieces of pork that are marinated, coated in a flour and cornstarch mixture, deep fried, and finished in a sweet and tangy sauce. The sauce usually balances sugar, vinegar, pineapple, soy sauce, and a little heat. In this version, red onion, garlic, red bell pepper, and pineapple add color, texture, and freshness.

This is not an everyday health food because the pork is battered and fried, but making it at home gives you control over the ingredients. You can use good-quality pork tenderloin, fresh aromatics, and a homemade sauce instead of relying on a takeout version that may be overly sweet or heavy. Enjoy it occasionally as a special Chinese dinner when you want something crispy, saucy, and full of flavor.

Kou Lou Yuk Ingredients

• 1 lb pork tenderloin, preferably organic

For the marinade

• 1 egg
• 2 tbsp soy sauce
• 1 tbsp sake
• 1/2 tbsp sesame oil
• 10 white peppercorns

For frying

• 2 cups canola oil
• 1/3 cup cornstarch
• 1/3 cup flour

For the sauce

• 2 tsp cornstarch
• 1/4 cup water
• 2 tbsp brown sugar
• 5 tbsp canned pineapple syrup
• 4 tbsp apple cider vinegar
• 2 tbsp ketchup
• 4 tbsp soy sauce
• 1 tbsp sriracha sauce

• 2 tbsp canola oil
• 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
• Rice

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

• Step 1 – Cut the pork into 1-inch cubes.
• Step 2 – In a large bowl, mix the egg, soy sauce, sake, sesame oil, and white peppercorns. Add the pork and stir to coat.
• Step 3 – Marinate the pork for 30 minutes to 1 hour.
• Step 4 – Heat the canola oil in a medium Dutch oven over medium heat until it reaches 345°F (175°C). Watch the oil carefully so it does not burn.
• Step 5 – Mix the cornstarch and flour on a plate. Coat the marinated pork pieces in the mixture.
• Step 6 – Add half of the pork to the hot oil and fry for 2 minutes. Remove and place on paper towel to drain.
• Step 7 – Let the oil return to 345°F (175°C).
• Step 8 – Fry the remaining pork for 2 minutes, then drain on paper towel.
• Step 9 – Heat the oil back to 345°F (175°C) again.
• Step 10 – Coat the fried pork in the flour mixture a second time for a crispier finish.
• Step 11 – Return all the pork to the oil and fry until lightly browned. Remove and drain on a rack.
• Step 12 – Make the sauce by mixing the cornstarch and water. Stir in the brown sugar, pineapple syrup, apple cider vinegar, ketchup, soy sauce, and sriracha.
• Step 13 – Heat 2 tablespoons of canola oil in a frying pan over medium heat.
• Step 14 – Add the sliced red onion and cook for 3 minutes.
• Step 15 – Add the minced garlic and cook for 1 minute.
• Step 16 – Add the red bell pepper and cook for 5 minutes.
• Step 17 – Add the diced pineapple and cook for 1 minute. Increase the heat to high.
• Step 18 – Pour in the sauce and cook until it becomes smooth and glossy.
• Step 19 – Add the fried pork and stir until every piece is coated in sauce.
• Step 20 – Sprinkle with sesame seeds and fresh cilantro, then serve with rice.

Helpful note for making the batter

For the best texture, coat the pork evenly and fry it in batches. Letting the oil return to the correct temperature between batches helps the coating stay crisp rather than greasy. The second coating and final fry give the pork the light golden crust that works so well with the sweet and sour sauce.

Tips

• Use pork tenderloin for tender, bite-sized pieces that cook quickly.
• Keep the oil temperature steady at 345°F (175°C) for even frying.
• Drain the pork on a rack after the final fry to help preserve the crisp coating.
• Serve immediately after tossing with the sauce, while the pork is still crisp and hot.

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

• White rice or brown rice
• A simple Chinese-style vegetable dish
• Another Chinese meat dish for a larger dinner spread

How to reheat sweet and sour pork

Sweet and sour pork is best eaten fresh, but leftovers can be reheated once. The oven is the best option because high heat helps bring back some of the crispness. Place the leftovers on a baking tray and heat at 450°F (232°C) for 5 to 10 minutes, or until hot.

FAQS

Is sweet and sour pork Chinese? Is it Cantonese?

Yes. Sweet and sour pork is a Chinese dish and is especially associated with Cantonese cuisine.

What is sweet and sour pork Hong Kong style?

Hong Kong style sweet and sour dishes usually feature deep-fried pieces of meat served with pineapple, peppers, and onions. This recipe is similar, using red bell pepper instead of green pepper.

Is sweet and sour pork gluten free?

No. This recipe is not gluten free because the pork is coated with flour before frying.

Does sweet and sour pork have dairy?

No. This sweet and sour pork recipe does not contain dairy.

What does sweet and sour taste like?

Sweet and sour sauce has a bright balance of sweetness, acidity, saltiness, and mild heat. In this recipe, pineapple syrup and brown sugar bring sweetness, while apple cider vinegar adds tang. Soy sauce gives depth, and sriracha adds a spicy note.

Why is sweet and sour pork red?

The red color comes from ingredients such as ketchup, red bell pepper, sriracha, and pineapple syrup in the sauce.

Can you reheat sweet and sour pork?

Yes, but only reheat it once for the best quality. Bake it at 450°F (232°C) for 5 to 10 minutes until hot.

Can you freeze it?

This dish is much better fresh. Freezing is not recommended because the coating and sauce may lose their best texture.

More International Dinner Recipes

• Palak Chicken (Chicken Saag)
• Burmese Chicken Curry
• Chicken Karahi
• Nepali Chicken Curry
• Cambodian Lemongrass Ginger Chicken Stir Fry
• Thai Cashew Chicken
• Indian Chicken Korma

Kou Lou Yuk

This homemade kou lou yuk recipe is a delicious way to enjoy Chinese sweet and sour pork at home. The contrast between crispy pork, juicy pineapple, tender vegetables, and glossy sauce makes it a memorable dinner. Serve it right away with rice and enjoy every saucy, tangy bite.

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