菠萝咕噜肉，是粤菜里最经典的“酸甜硬菜”。肉块炸得外酥里嫩，裹上酸甜浓郁的糖醋汁，再配上清甜的菠萝、彩椒和洋葱，口感丰富，颜色鲜艳，大人小孩都爱吃。
Sweet and Sour Pork with Pineapple is a classic Cantonese dish. The pork is fried until crispy and tender, then coated in a rich, sweet and sour sauce. With sweet pineapple, bell peppers, and onion, it’s colorful, flavorful, and loved by both kids and adults.
🌴食材 | Ingredients：
猪里脊肉，300g（切小块）。/ Pork tenderloin, 300g (cut into small pieces).
菠萝，半个（切块，用盐水泡10分钟）。/ Pineapple, 1/2 (cut into chunks, soaked in salted water for 10 minutes).
青椒，1个（切块）。/ Green bell pepper, 1 (cut into chunks).
红椒，1个（切块）。/ Red bell pepper, 1 (cut into chunks).
洋葱，半个（切块）。/ Onion, 1/2 (cut into chunks).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
🌴调味 | Seasonings：
番茄酱，3勺（约45g，灵魂）。/ Ketchup, 3 tbsp (about 45g, the soul).
白醋，2勺（约20ml）。/ White vinegar, 2 tbsp (about 20ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet and sour taste).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制肉块 | Marinate the Pork
猪里脊肉切成小块，加1勺料酒、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 千万别跳过腌制，否则肉块里面没味道。
Cut the pork tenderloin into small pieces. Add cooking wine, salt, and white pepper. Mix well and marinate for 15 minutes. ⚠️ Never skip marinating, or the pork will be bland inside.
2，裹糊 | Coat the Pork
取一个大碗，放入3勺玉米淀粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的面糊。把腌好的肉块放入面糊中，均匀裹上一层。⚠️ 面糊别太稀，能挂在肉上就行。我试过面糊太稀，结果炸出来不酥，软塌塌的。
In a bowl, mix the cornstarch and beaten egg with a little water to make a thick batter. Coat the pork pieces evenly. ⚠️ The batter should be thick enough to stick. I’ve tried a thin batter, and the pork didn’t turn out crispy.
3，炸制 | Fry the Pork
锅里倒油，油温六成热时，放入裹好糊的肉块，中火炸3~4分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat oil to 160°C (about 60% hot). Fry the coated pork over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，复炸 | Double-fry
把油温升高到八成热，倒入炸好的肉块复炸20~30秒，捞出控油。⚠️ 复炸是酥脆的关键，千万别省。我试过不復炸，结果放凉了之后回软，一点都不脆了。
Heat the oil to 180°C and fry the pork for another 20-30 seconds. Drain. ⚠️ This double-fry is the key to crispiness. I’ve tried skipping it, and the pork got soggy as it cooled.
5，调糖醋汁 | Make the Sauce
取一个小碗，放入3勺番茄酱、2勺白醋、2勺白糖、1勺生抽和少许盐，搅拌均匀。⚠️ 番茄酱是这道菜的灵魂，颜色红亮全靠它。
In a small bowl, mix the ketchup, vinegar, sugar, light soy sauce, and a pinch of salt. ⚠️ The ketchup is the soul of this dish, giving it that bright red color.
6，合炒出锅 | Combine and Serve
锅里留底油，放入蒜末爆香。加入青椒、红椒和洋葱，大火翻炒1分钟。倒入调好的糖醋汁，中火炒到冒泡、汤汁浓稠。倒入炸好的肉块和菠萝块，快速翻炒均匀，让每块肉都裹上糖醋汁。关火，出锅。⚠️ 合炒要快，保持肉块和菠萝的脆爽。我试过炒太久，结果肉块全软了。
Add a little oil to the pan, sauté the garlic until fragrant. Add the green pepper, red pepper, and onion, and stir-fry over high heat for 1 minute. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried pork and pineapple, and stir-fry quickly to coat everything evenly. Turn off the heat and serve. ⚠️ Be quick to keep the pork and pineapple crisp. I’ve tried cooking too long, and the pork turned soggy.
宝宝们，菠萝咕噜肉的精髓在于“外酥里嫩，酸甜果香”。肉块腌制去腥，裹上蛋液和淀粉，炸出来更酥脆。复炸20秒，外壳更脆。菠萝最后放，保持果香和口感。糖醋汁的醋糖比例大约是1:1，酸甜平衡。
Tips: The key to Sweet and Sour Pork with Pineapple is “crispy outside, tender inside, with a fruity sweet and sour flavor.” Marinate the pork, coat it with egg and cornstarch for extra crispiness. Double-fry for 20 seconds for the crunch. Add the pineapple at the end to keep its freshness. The ratio of vinegar to sugar is about 1:1.
这道【菠萝咕噜肉 | Sweet and Sour Pork with Pineapple】是粤菜里最经典的酸甜硬菜。如果你喜欢这种酸甜酥脆的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this crispy and tangy flavor, you should also try my Sweet and Sour Pork. For more classic main dishes, check out my Main Dishes category.
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