My father makes pork with pineapple Gulu meat. I don’t like the feeling of meat splashing out from a mouthful of meat, so I use 200 grams of lean pork with pineapple, green and red peppers, and lots of vegetables and fruits to make this pineapple Gulu meat more suitable for summer. Pineapple can clear away heat and relieve summer heat. It seems that I’m doing something wrong. The sour and sweet taste of pineapple Gulu meat greatly increases the appetite, and the amazing color arouses the appetite.


200g pork (lean)
200g pineapple
50g red pepper
50g persimmon pepper
50g onion
6 g salt
2 g white pepper
5 ml cooking wine
1 egg white
50g white granulated sugar
15g white vinegar
30g Heinz ketchup
10g garlic
Proper amount of vegetable oil


Step 1
Prepare ingredients and chop garlic into minced garlic. Mix with 50g sugar, 15g vinegar, 3G salt and 30g ketchup to make sweet and sour sauce

Step 2
Cut lean pork into 1.5cm long and 1cm wide pieces, marinate with 3G salt, 5ml cooking wine, 2G pepper and 1 egg white

Step 3
Cut pineapple into small pieces, soak in salt water for a while, and cut green pepper and onion into small pieces

Step 4
Pat the pickled lean pork with cornmeal and put it into the pot when the oil is hot

Step 5
Deep fry the pork until golden brown. Remove the excess oil with kitchen paper

Step 6
Add oil to the frying pan, saute the onion until fragrant, then add the green and red pepper pieces, stir fry until done, and then add the sweet and sour sauce

Step 7
When the sweet and sour juice is boiling, add pineapple pieces and stir well

Step 8
Then put down the crispy pork pieces. When each piece of pork is dipped in sauce, it can be served on the table