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Sweet and Sour Pork (Gu Lou Yoke 咕噜肉)

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Sweet and Sour Pork (Gu Lou Yoke 咕噜肉)

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Adjust Servings:
250 g Pork Belly; Bite-size Or pork neck
1/2 pc Bell Pepper; big chunks
1/2 Red Onion; wedges
Some Pineapple; bite-size
Some Cucumber; bite size and seeds removed
1/2 Tsp. Salt
1/2 Tsp. Sugar
1/2 Tsp. Soy Sauce
Few drops Sesame Oil
1/2 Beaten Egg
2 Tbsp. Potato Starch Paste Mix Potato starch with water. Leave aside till starch settles at bottom. Carefully pour away excess water. Remaining is the paste.
Pepper to taste
Sweet and Sour Sauce
1 cup Water
1/2 cup Tomato Sauce
2 Tbsp. Maggi Chili Sauce
2 Tbsp. Plum Sauce
2 Tbsp. Vinegar
1/4 cup Sugar
1/2 Tsp. Salt
Thickening Starch
1 Tbsp. Potato Starch
2 Tbsp. Water


  • Marinade

  • Sweet and Sour Sauce

  • Thickening Starch



Sweet and Sour Pork have a special place in my heart. Whenever I see them on the menu, this is a must-order dish. I love my Gu Lou Yuk crispy and the sauce need a right balance of sweetness and sourness to go with my rice. Another thing I like about this is I can have protein, vegetables and fruit all in one dish. Perfect!


I’ve been searching high and low on how to make the pork crispy like how you get at restaurants. I’ve tried with plain flour, corn flour, rice flour. Mixture of them and other flours, and it just not right. Then I saw a cooking show that uses potato starch. THAT is the key! I can’t find back that video, but thanks so much!


Happy cooking everyone!



Marinate Pork

Put pork and all marinade ingredients in a bowl. Mix and coat pork well. Cover and set aside for 30 mins.

Note: Images are for bigger batch of fried pork.


Deep Fry Pork

Coat pork lightly with potato starch. Shake off excess.

Heat up oil in a wok on medium high. When oil is ready for deep frying (wooden chopstick inserted into oil will see small bubbles around), add in pork pieces carefully. Stir to avoid pork from sticky to each other. Bring the heat to medium. Fry till meat is just cooked.

When it is about time to remove meat, bring the heat to high. This will force excess oil out from the meat. Remove and drain excess oil.


Make Sauce

In a pot, put in all sauce ingredients. Bring to a boil. Stir till sugar dissolves and lower heat to a simmer. When sauce reduced to 1/3 of original amount, it is ready.


Mix and Serve

In another wok/ frying pan, heat up 1 tbsp oil. Add all the vegetables and pineapple. Fry for about 1-2 mins then add prepared sauce. When its bubbling, add thickening starch. Stir while adding till sauce looks thickened.

Add all the meat and give it a quick toss to coat pork evenly.

Serve hot with rice. Enjoy!


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