Chinese · main
Sweet and Sour Pork (咕噜肉)
Sweet and Sour Pork (咕噜肉) reads umami 6.1, sweetness 5.5 and richness 4.8 on Palate's 0–10 flavor X-ray — a Chinese main, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.8 / 10
- Sweet & Fruity — 6.9 / 10
- Sour & Bright — 4.4 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 5.0 / 10
- Aromatic & Spice — 2.9 / 10
The measured notes (of 18)
Umami 6.1 · Sweetness 5.5 · Richness 4.8 · Fruity 4.6 · Salinity 4.4 · Sourness 3.7 · Funk & Ferment 2.9 · Allium 2.7 · Citrus 2.6 · Floral 1.5 · Bitterness 1.0 · Herbaceous 0.8 · Nutty 0.8 · Earthy 0.6
What's in it (12)
- 1 lb pork tenderloin, cubed
- 1 cup pineapple chunks
- 1 green and 1 red bell pepper, cut into chunks
- 1 onion, cut into wedges
- 2 eggs
- 1/2 cup cornstarch
- 3 tbsp ketchup
- 3 tbsp rice vinegar
- 3 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 cups vegetable oil
Time & effort: about 35 min (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 153.8 kcal, 8.8 g protein, 6.1 g fat, 15.6 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Cut pork into cubes, dip in egg and cornstarch, and deep-fry until golden and crisp.
- Stir-fry onions and peppers briefly, then add pineapple and the sweet-sour sauce of ketchup, vinegar, sugar, and soy sauce.
- Fold in the pork and toss to coat.
Dishes with a similar flavor shape
- Tocino (Sweet Cured Pork) — Filipino
- Sweet And Sour Chicken — Chinese
- Hawaiian Chicken — American · Hawaiian
- Asado Negro — Venezuelan
- Paksiw Na Pata (Braised Pork Hocks) — Filipino
Keep reading: what umami, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.