Cantonese Sweet and Sour Pork

Cantonese Sweet and Sour Pork recipe videos

Cantonese Sweet and Sour Pork (咕噜肉, Gūlū Ròu) is a iconic dish from Guangdong province, featuring bite-sized pieces of pork that are battered, deep-fried until crispy, and then tossed in a vibrant, glossy sauce made from vinegar, sugar, and often ketchup or plum sauce. It's typically studded with colorful chunks of bell pepper, onion, and sometimes pineapple for a sweet-tart contrast. The dish is a staple of Cantonese cuisine and a global favorite in Chinese restaurants.

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🍽️ Nutrition at a glance

This dish is high in both fat and carbohydrates due to the deep-frying process and the sugary sauce, with a moderate amount of protein from the pork. A typical restaurant serving can range from 500 to 800 calories, providing some iron and B vitamins from the pork, but is best enjoyed as an occasional treat rather than a daily meal.

Nutrition breakdown

Calories	450 kcal
Protein	18 g
Carbs	45 g
Fat	22 g
Fiber	2 g
Sugar	20 g
Sodium	680 mg
Vitamin C	15 mg
Iron	2.5 mg
Potassium	350 mg
Vitamin B6	0.4 mg
Niacin (B3)	5 mg
Phosphorus	180 mg
Zinc	2 mg
Magnesium	30 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The name 'Gūlū Ròu' is onomatopoeic, mimicking the sound of the stomach rumbling with hunger at the sight or smell of the dish. Nutritionally, the high sugar and fat content makes it an energy-dense food, which historically was a valuable source of quick calories, especially during festive occasions.