What is Koo Lou Pork? An Introduction to This Delicious Chinese Dish

Koo lou pork, also known as kou lou yuk, gu lou yok, or 咕噜肉, is a classic Cantonese dish that has become popular around the world This sweet and sour pork dish has a tangy, flavorful sauce and crispy, fried pork cubes that make it an irresistible combination.

A Brief History of Koo Lou Pork

Koo lou pork originated in southern China, specifically in the Guangdong province and Hong Kong. It emerged as a popular dish in Cantonese cuisine, which is known for its flavorful sauces and cooking techniques like steaming, stir-frying, and deep-frying.

The pork is battered and fried before being tossed in the sweet and sour sauce, which gives it its signature crispy outside and tender inside. While the origins of koo lou pork are unclear, it likely evolved as a creative way to use leftover cooked pork. The sweet and sour flavor profile traces back centuries in Chinese cooking.

Over time koo lou pork made its way from China to restaurants around the world. It became a staple menu item at many North American Chinese restaurants in the 20th century. The dish remains beloved for its balance of flavors and textures.

The Meaning Behind the Name

The name of the dish tells us something about it. In Cantonese, “koo lou” means “crispy and tender,” while “yuk” means “meat.” So the name “koo lou yuk” refers to the crispy, fried pork pieces that make up the dish.

It’s also commonly known as “gu lou yok,” which has the same meaning in Cantonese. In Mandarin, it’s called “gūlǎo ròu,” pronounced “goo-lao-roh.” This name translates to “sweet and sour pork” in English.

No matter what you call it, the meaning behind the name indicates the tasty combination of textures and flavors that define this pork dish.

The Sweet and Sour Sauce Makes It Unique

The sauce is what really makes koo lou pork stand out. It has a shiny, syrupy quality and strikes the perfect balance between sweet and sour. The sauce ingredients typically include:

• Vinegar – Adds sourness
• Pineapple or pineapple juice – Provides sweetness
• Soy sauce – Adds savory umami flavor
• Tomato paste or ketchup – Gives color and sweet/tangy flavors
• Sugar – Balances out the acidity

The sauce thickens from cornstarch and coats each piece of pork with a glistening glaze. Other aromatic ingredients like garlic, ginger, and onion further boost the complex flavors.

The sweet and sour sauce sets koo lou pork apart from other Chinese dishes. It’s what gives this fried pork its signature flavor.

Deep-Frying Makes the Pork Light and Crispy

A key step in making koo lou pork is deep-frying the pork twice. This is what gives the pork its melt-in-your-mouth texture and crispy exterior.

The pork is cut into bite-sized pieces, then marinated in egg, soy sauce, and other seasonings. After marinating, the pork gets tossed in a cornstarch coating before frying.

Frying the pork twice at a high heat of around 350°F makes it extra crispy. The pork gets fried in batches for even cooking. Then it all gets fried again after the initial fry to lock in the perfect crispy texture.

When the fried pork gets tossed in the sweet and sour sauce later, the sauce soaks into the crispy exterior layer while the inside stays tender. This contrast is part of what makes the dish so crave-worthy!

Vegetables Add Bright Colors and Textures

In addition to the fried pork and sauce, koo lou pork contains an assortment of fresh vegetables. Onions, bell peppers, pineapple, and sometimes carrots are commonly used.

The vegetables provide appealing colors to balance out the brown fried pork. They also add fiber, vitamins, and additional textures.

The vegetables get briefly stir-fried before the pork and sauce are added in. This way, they maintain a nice crispness. Their crunch contrasts nicely with the tender pork.

When plating the dish, the vegetables are usually arrayed around or on top of the pork. Their bright colors make the dish even more enticing.

How to Eat and Enjoy Koo Lou Pork

Koo lou pork is finger food at its finest! The pork cubes are meant to be eaten with your hands or chopsticks to enjoy the contrast of the crispy coating and tender meat.

It’s typically served on a bed of white rice. The rice soaks up the flavorful sauce and provides a neutral base for the pork. A side of steamed vegetables also balances the rich dish.

To get the most out of each piece, try dipping the pork in a bit of extra sauce before popping it in your mouth. Let the complex sweet, sour, and savory flavors dazzle your taste buds!

Part of the fun of koo lou pork is the combination of flavors and textures in each bite. As you chew, you get to enjoy the crispy fried exterior that gives way to the succulent pork inside, all brought together by the addictive sauce.

Why Koo Lou Pork is So Popular

It’s easy to see why koo lou pork has become such a globally beloved dish. Some of the top reasons for its popularity include:

• Appealing flavor contrast – The sweet and sour sauce complements the fried pork perfectly.

• Fun, shareable finger food – Eating with your hands adds enjoyment.

• Colorful presentation – Vegetables scattered throughout make it visually appealing.

• Family-friendly taste – Kids and adults alike will devour this dish!

• Versatile ingredient – Pork is readily available and pairs well with many flavors.

• Texture variations – Crispy, sticky, tender textures in each bite keep it interesting.

• Customizable – Ingredients like peppers, pineapple, or sauce can be adjusted to taste.

• Easy to make – Recreating this at home is totally doable.

Next time you’re craving something sweet, sour, savory, and fried all at once, koo lou pork is sure to satisfy. This Cantonese favorite has earned its place as a go-to Chinese restaurant order thanks to its addictive flavors and textures.

How to Make Your Own Koo Lou Pork at Home

Here is a quick rundown of the simple process for making authentic koo lou pork at home:

Ingredients

• Pork tenderloin or pork shoulder, cut into 1-inch cubes
• Cornstarch and flour for coating the pork
• Eggs and soy sauce for the marinade
• Aromatics like garlic, ginger, onions
• Pineapple, pineapple juice, bell peppers for the sauce
• Vinegar, soy sauce, sugar, tomato paste for the sauce

Steps

1. Marinate the pork cubes in egg, soy sauce, and other seasonings for 30 minutes up to overnight.

2. Coat pork in cornstarch and flour mixture. Deep fry at 350°F until golden brown.

3. Fry the pork again to make it extra crispy. Drain and set aside.

4. Stir fry aromatics and vegetables in oil briefly.

5. Mix the sauce ingredients together. Pour into the pan and let simmer until thickened.

6. Add the fried pork and stir to coat in the sauce.

7. Garnish with green onions and serve with rice!

While frying the pork twice and making the sauce from scratch takes some time, following the steps above can give you restaurant-quality koo lou pork to enjoy in your own home. Cooking this dish yourself lets you customize ingredients to your taste.

Key Takeaways About This Famous Pork Dish

• Koo lou pork is a sweet, sour, crispy fried pork dish from Cantonese cuisine.

• It features pork cubes that are marinated, battered, and double-fried until crispy.

• The sweet and sour sauce provides a bright balance of flavors.

• Onions, peppers, carrots, and pineapple add color and crunch.

• Part of the appeal is the contrast of textures from crispy pork and tender vegetables.

• Koo lou pork is a popular menu item at Chinese restaurants worldwide.

• Making this dish at home is doable with the right ingredients and frying method.

• It’s an easy crowd-pleaser thanks to its fun flavors and shareable finger food quality.

With a history as a Cantonese favorite, koo lou pork is a dish worth learning about and savoring. The next time you spot it on a menu or have a craving, you’ll be an expert on what makes this fried pork so special.