Sweet and Sour Pork

also called sweet and sour pork · sweet & sour pork · gu lo yuk · gu lao rou · 咕嚕肉 · 咕噜肉

The table

1 1/4 lb(560 g; cut in 1-in cubes)pork shouldermarinate 20 mindredge dry, shake off the loosefry 350°F 5 min, again at 375°F 2 mintoss to coat, serve at once
1 TbsShaoxing wine
1 Tbslight soy sauce
1 large(beaten)egg
3/4 cup(90 g)cornstarch
4 cups(950 mL)peanut oil
1 medium(cut in 1-in squares)green bell pepperstir-fry 2 min, keep them crunchypour the sauce in, simmer 1 min
1/2 medium(cut in petals)onion
1 cup(165 g; drained)pineapple chunks
1 1/2 cups(355 mL)sweet and sour sauce
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1marinate 20 min

2stir-fry 2 min, keep them crunchy

3pour the sauce in, simmer 1 min

goes in with what step 2 made

4dredge dry, shake off the loose

goes in with what step 1 made

5fry 350°F 5 min, again at 375°F 2 min

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 27 mintwo waits that overlap count once
Needs you
9 minof the steps that give a time

2 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 50 min.

  1. marinate 20 min

    20 minwalk awayfrom the start

  2. stir-fry 2 min, keep them crunchy

    2 minneeds youfrom the start

  3. pour the sauce in, simmer 1 min

    1 minwalk away2 min in

  4. dredge dry, shake off the loose

    not timed20 min in

  5. fry 350°F 5 min, again at 375°F 2 min

    7 minneeds you20 min in

  6. toss to coat, serve at once

    not timed27 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need wok

Goes with

See how it is written
>> title: Sweet and Sour Pork
>> category: Stir-Fries
>> tags: pork, pineapple, chinese, deep-fry, wok
>> counters: Takeout Counter
>> aka: sweet and sour pork, sweet & sour pork, gu lo yuk, gu lao rou, 咕嚕肉, 咕噜肉
>> pairs-with: sweet-and-sour-sauce, egg-fried-rice
>> servings: 4
>> time: 50 min
>> step.1: marinate 20 min
>> step.2: dredge dry, shake off the loose
>> step.3: fry 350°F 5 min, again at 375°F 2 min
>> step.4: stir-fry 2 min, keep them crunchy
>> step.5: pour the sauce in, simmer 1 min
>> step.6: toss to coat, serve at once

Marinate @pork shoulder{1 1/4%lb}(560 g; cut in 1-in cubes) with @Shaoxing wine{1%Tbs}, @light soy sauce{1%Tbs}, and @egg{1%large}(beaten) for ~marinate{20%min}. Shoulder, not loin — the fat is what keeps the cubes from going to string inside the crust.

Dredge @&(~1)marinated pork{} in @cornstarch{3/4%cup}(90 g), pressing it on, then shaking off what does not cling.

Fry @&(~1)coated pork{} in @peanut oil{4%cups}(950 mL) in two batches at 350°F (175°C) for ~fry{5%min}, rest it on a rack, then return every cube to the oil at 375°F (190°C) for ~fry{2%min}.

Stir-fry @green bell pepper{1%medium}(cut in 1-in squares), @onion{1/2%medium}(cut in petals), and @pineapple chunks{1%cup}(165 g; drained) in a hot #wok{} for ~stirfry{2%min}, only until the edges take colour.

Pour @sweet and sour sauce{1 1/2%cups}(355 mL) over @&(~1)vegetables{} and ~simmer{1%min} until it turns glossy.

Toss @&(~3)fried pork{} through @&(~1)sauce{} off the heat and serve at once — the crust holds for about a minute, which is the whole reason it is fried twice.