Sweet and Sour Pork
咕咾肉
- Country
- China
- Region
- Guangdong
- Recipes
- 3 Recipes
Dish information
Sweet and Sour Pork (咕咾肉), a beloved fixture of Chinese cuisine, particularly Cantonese, is celebrated worldwide for its vibrant color and appealing sweet and tangy flavor combination. While its exact origins are debated, the dish is widely believed to have emerged in Guangdong province, likely sometime in the Tang Dynasty or later, adapting to the region's preference for brighter, more diverse flavor profiles. Early versions might have been simpler, but the modern iteration likely solidified in the late 19th or early 20th century, influenced by European traders and evolving Cantonese culinary traditions. The classic preparation involves coating bite-sized pieces of pork in a marinade and then a crispy batter, deep-frying them to achieve a golden crunch, before tossing them in a lustrous, ruby-red sauce. This sauce is typically a blend of vinegar, sugar, ketchup, soy sauce, and often features ingredients like pineapple chunks, bell peppers, and onions for added sweetness, acidity, and texture. Its popularity surged as Chinese diaspora communities spread globally, becoming a staple in Cantonese restaurants and a widely recognized ambassador of Chinese flavors. The dish exemplifies the Cantonese approach to balancing contrasting tastes and textures, creating a universally appealing dish.
Timeline
Basic principles of sweet and sour flavors start appearing in Guangdong cuisine.
The modern style of Sweet and Sour Pork begins to take shape in Guangdong.
The dish gains popularity and spreads through Cantonese restaurants in China and abroad.
Inclusion of ketchup in the sauce becomes more common, contributing to its bright color.
Becomes a highly sought-after dish in Chinese restaurants in North America and Europe.
Global appreciation leads to various regional adaptations and gourmet interpretations.
