Sweet and Sour Pork — 咕噜肉
Cuisine: Chinese · Origin: Guangdong China
Sweet and Sour Pork is a quintessential Cantonese dish featuring crispy-fried pork pieces coated in a glossy, tangy-sweet sauce made from vinegar, sugar, and often pineapple or ketchup. Originating in Guangdong province, this dish became iconic in Chinese-American cuisine after Cantonese immigrants adapted it for Western palates in the early 20th century. The pork is typically cut into bite-sized cubes, double-fried to achieve maximum crispness, then tossed with bell peppers, onions, and pineapple chunks in the signature sauce. The balance of sweet, sour, and savory flavors—enhanced by the textural contrast between crispy exterior and tender interior—makes it a beloved comfort food across generations. Modern variations include additions of cashews or sesame seeds, though the classic version remains a staple in Cantonese restaurants worldwide.
Standard serving: ~480 kcal (1 serving (300g), estimate)
The dish's Cantonese name '咕噜肉' (gū lou yuk) mimics the sizzling sound it makes when the crispy pork meets the hot sauce—onomatopoeia that became a culinary signature of 1920s Guangzhou.
Photo by RegionVisitor90 (CC0), source.
咕嚕肉 — 咕噜肉
料理：Chinese · 起源地：Guangdong China
Sweet and Sour Pork is a quintessential Cantonese dish featuring crispy-fried pork pieces coated in a glossy, tangy-sweet sauce made from vinegar, sugar, and often pineapple or ketchup. Originating in Guangdong province, this dish became iconic in Chinese-American cuisine after Cantonese immigrants adapted it for Western palates in the early 20th century. The pork is typically cut into bite-sized cubes, double-fried to achieve maximum crispness, then tossed with bell peppers, onions, and pineapple chunks in the signature sauce. The balance of sweet, sour, and savory flavors—enhanced by the textural contrast between crispy exterior and tender interior—makes it a beloved comfort food across generations. Modern variations include additions of cashews or sesame seeds, though the classic version remains a staple in Cantonese restaurants worldwide.
標準份量：約 480 kcal（1份（300克），估計值）
這道菜的粵語名稱「咕嚕肉」(gū lou yuk) 模仿了酥脆豬肉遇上熱醬汁時發出的滋滋聲——這個擬聲詞成了1920年代廣州的烹飪招牌。
圖片來源：RegionVisitor90（CC0）— 來源