觀眾最期待食譜!!《菠蘿咕嚕肉》
觀眾最期待食譜!!《菠蘿咕嚕肉》 is a medium Cantonese recipe that serves 4. 450 calories per serving. Recipe by 酒滿飯寶 Chef Po on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $80.07 total, $20.02 per serving
Ingredients
- 375 g Pork Shoulder (trimmed, cut into bite‑size triangles, pounded lightly)
- 1/3 medium pepper Bell Pepper (sliced into strips)
- 1 small Chili Pepper (sliced, optional for heat)
- 1 stalk Scallion (white part only, sliced)
- 100 g Pineapple (fresh, core removed, cut into chunks)
- 8 pieces Cherry Tomatoes (organic, halved)
- 75 g Rice Vinegar (Shantou style, can substitute white vinegar)
- 112.5 g Ketchup (regular tomato ketchup)
- 75 g Granulated Sugar (for pull‑sugar effect)
- 1 tsp Salted Plum Paste (broken down, optional)
- 30 g Hawthorn (optional, whole tub if available)
- 75 g Maltose Syrup (for glossy texture)
- 1 tsp Worcestershire Sauce
- 2 tsp OK Sauce (Chinese “OK” sauce, similar to oyster sauce)
- 30 g Slab Sugar (about one‑sixth of a slab)
- 1 tbsp Potato Starch (for coating pork; additional 1 tsp for sauce thickening)
- 1 tsp Light Soy Sauce (splash)
- 0.5 tsp Maggi Seasoning (dash)
- 1 pinch White Pepper
- 0.33 large egg Egg (lightly beaten, about one‑third of an egg)
- 500 ml Cooking Oil (neutral oil such as peanut or vegetable for deep‑frying)
Instructions
Prepare the Pork
Trim any excess fat, cut the pork shoulder into bite‑size triangles, pound each piece lightly, rinse, and pat dry with kitchen paper.
Time: PT10M
Season and Coat
Season pork with a pinch of salt, a splash of light soy sauce, a dash of Maggi seasoning, a pinch of white pepper, and half a beaten egg. Sprinkle 1 tbsp potato starch and toss until evenly coated.
Time: PT5M
Heat Oil
Fill the wok or deep‑fry pot with about 2‑3 inches of cooking oil and heat to 180°C (350°F).
Time: PT5M
Temperature: 180°C
First Fry (Flash Fry)
Working in small batches, add pork pieces and flash‑fry for 10‑20 seconds until the surface just begins to turn golden. Remove with tongs and set aside on paper.
Time: PT5M
Temperature: 180°C
Second Fry for Crispness
Raise the oil temperature slightly (190°C) and return the pork for a second fry of 30‑40 seconds until crisp and deep golden. Drain on kitchen paper.
Time: PT3M
Temperature: 190°C
Prep Vegetables and Fruit
Slice bell pepper, chili, and scallion white parts. Cut pineapple into chunks, removing the tough core. Halve cherry tomatoes. Lightly toss pineapple and tomatoes with a pinch of salt.
Time: PT5M
Make the Sweet‑Sour Sauce
In a clean wok, add a drizzle of oil, then pour in rice vinegar, ketchup, granulated sugar, plum paste, hawthorn (if using), maltose syrup, Worcestershire sauce, OK sauce, and slab sugar. Stir over medium‑high heat until sugar dissolves.
Time: PT8M
Thicken the Sauce
Mix 1 tsp potato starch with a tablespoon of cold water, then stir into the simmering sauce. Continue stirring until the sauce becomes glossy and slightly thick.
Time: PT2M
Combine Everything
Add the twice‑fried pork, bell pepper, chili, scallion, pineapple chunks, and cherry tomatoes to the wok. Toss quickly over high heat until everything is evenly coated and the sauce clings.
Time: PT5M
Finish and Serve
Drizzle a final teaspoon of oil for extra shine, give one last quick toss, then transfer to a serving plate.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains soy, Not vegetarian, Gluten‑free if soy sauce is gluten‑free
Allergens: Egg, Soy
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Belly, Pork Loin
- Instead of Bell Pepper: Red Bell Pepper, Green Bell Pepper
- Instead of Chili Pepper: Red Pepper Flakes
- Instead of Scallion: Green Onion
- Instead of Pineapple: Canned Pineapple (drained)
- Instead of Cherry Tomatoes: Grape Tomatoes, Regular Tomatoes
- Instead of Rice Vinegar: White Vinegar, Apple Cider Vinegar
- Instead of Ketchup: Tomato Paste mixed with sugar
- Instead of Granulated Sugar: Slab Sugar, Honey
- Instead of Salted Plum Paste: Plum Sauce
- Instead of Maltose Syrup: Honey, Corn Syrup
- Instead of Worcestershire Sauce: Soy sauce + dash of vinegar
- Instead of OK Sauce: Oyster Sauce
- Instead of Slab Sugar: Granulated Sugar
- Instead of Potato Starch: Cornstarch
- Instead of Light Soy Sauce: Tamari
- Instead of Maggi Seasoning: Soy sauce
- Instead of White Pepper: Black Pepper
- Instead of Cooking Oil: Canola Oil
Equipment Needed
- Wok or Deep‑Fry Pot
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Spatula (Wok Spatula)
- Kitchen Paper
- Tongs
- Blender (optional) (optional)
Critical Steps — Do Not Skip
- Seasoning and coating the pork with potato starch
- Maintaining oil temperature at 180‑190°C for the two‑stage fry
- Second fry to achieve crispness and reduce greasiness
- Creating the pull‑sugar glossy sauce with maltose and starch slurry
- Quick toss to coat pork and vegetables without overcooking
Chef Tips from the Video
- Potato starch gives a lighter, crispier coating than wheat flour.
- A quick flash fry followed by a second high‑heat fry creates the signature crunch.
- Maltose syrup plus a tiny oil finish gives the sauce its characteristic shine and pull‑string texture.
- Use a thermometer; 180°C is ideal for the first fry, 190°C for the second.
Troubleshooting
Pork turns soggy instead of crisp.
Ensure the oil is at 180°C before adding pork and perform the second high‑heat fry. Do not overcrowd the wok.
Sauce is too thin and does not coat.
Add a little more potato starch slurry (1 tsp starch + 1 tbsp water) and simmer until glossy.
Sauce is overly sour.
Balance with additional granulated sugar or a drizzle of maltose syrup.
Pineapple releases too much water and makes sauce watery.
Salt the pineapple pieces, let sit 2 minutes, then drain before adding to the wok.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a wok over medium heat.
Freezer: Not recommended; texture of the crisp coating will be lost.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the sauce up to the thickening stage and refrigerate; reheat and add starch slurry before serving.
- Pork can be seasoned, coated with starch, and kept covered in the fridge for up to 12 hours before frying.
Frequently Asked Questions
What is the cultural significance and history of Home-Style Pineapple Sweet and Sour Pork in Cantonese cuisine?
Sweet and sour pork (糖醋里脊) is a classic Cantonese dish that originated in Guangdong and became a staple of Hong Kong restaurant menus. The addition of pineapple reflects the Cantonese love for balancing sweet, sour, and fruity flavors, and it is often served at family gatherings and festive occasions.
What are the traditional regional variations of Sweet and Sour Pork in Cantonese cuisine?
In traditional Cantonese cooking the pork is usually cut into bite‑size pieces, coated with potato starch, and deep‑fried twice. Some regions use pork belly for extra fat, while others roll pineapple inside the pork. The sauce may use plum paste, maltose, or traditional slab sugar depending on the chef’s preference.
How is Home-Style Pineapple Sweet and Sour Pork traditionally served in Hong Kong Cantonese households?
It is typically served hot on a large platter, garnished with sliced scallion whites and sometimes extra pineapple rings. It is eaten with steamed rice and often paired with other Cantonese dishes such as stir‑fried spare ribs or steamed vegetables.
What occasions or celebrations is Home-Style Pineapple Sweet and Sour Pork traditionally associated with in Cantonese culture?
The bright colors and sweet‑sour flavor make it popular for Lunar New Year, birthday banquets, and wedding feasts, where it symbolizes happiness and prosperity.
What authentic traditional ingredients are essential for Home-Style Pineapple Sweet and Sour Pork versus acceptable substitutes?
Traditional ingredients include pork shoulder, potato starch, Shantou rice vinegar, maltose syrup, and Chinese plum paste. Acceptable substitutes are pork belly for the meat, white vinegar for rice vinegar, honey for maltose, and regular plum sauce if plum paste is unavailable.
What other Cantonese dishes pair well with Home-Style Pineapple Sweet and Sour Pork?
It pairs beautifully with steamed jasmine rice, stir‑fried Chinese broccoli with oyster sauce, and a light soup such as winter melon broth. A side of pickled vegetables balances the sweetness.
What are the most common mistakes to avoid when making Home-Style Pineapple Sweet and Sour Pork?
Common errors include adding pork to cold oil, which makes it soggy; using too much flour instead of potato starch, resulting in a heavy coating; and over‑reducing the sauce, which can become overly thick and lose its glossy pull‑sugar texture.
Why does this Home-Style Pineapple Sweet and Sour Pork recipe use a two‑stage deep‑fry instead of a single fry?
The first quick fry seals the meat’s surface, keeping it juicy. The second higher‑heat fry creates a crisp, golden crust and removes excess oil, giving the dish its signature crunch without greasiness.
Can I make Home-Style Pineapple Sweet and Sour Pork ahead of time and how should I store it?
Yes. The pork can be seasoned, coated, and refrigerated for up to 12 hours before frying. The sauce can be prepared up to the thickening stage and kept in the fridge. Reheat both separately, then toss together just before serving.
How do I know when the sauce for Home-Style Pineapple Sweet and Sour Pork is done cooking?
When the sauce coats the back of a spoon, turns glossy, and a thin string pulls when you lift the spoon, it has reached the pull‑sugar stage and is ready to coat the pork.
What does the YouTube channel 酒滿飯寶 Chef Po specialize in?
The YouTube channel 酒滿飯寶 Chef Po focuses on authentic Cantonese home cooking, offering step‑by‑step tutorials for classic dishes, street‑food favorites, and modern twists on traditional recipes.
How does the YouTube channel 酒滿飯寶 Chef Po's approach to Cantonese cooking differ from other Chinese cooking channels?
Chef Po emphasizes simplicity and practicality for home cooks, often simplifying restaurant techniques (like using more ketchup for color) while still preserving authentic flavors, whereas many other channels aim for restaurant‑exact replication with more complex steps.
Last updated: August 25, 2026
