Guo Bao Rou
Crispy on the outside, tender inside, and perfectly sweet and sour. This classic Northeast Chinese dish features pork tenderloin slices, deep-fried to golden perfection, then tossed in a tangy glaze.
Ingredients
13 items- Pork Tenderloin 300 g
- Potato Starch 120 g
- White Sugar 3 tbsp
- Rice Vinegar 3 tbsp
- Light Soy Sauce 1 tbsp
- Shaoxing Wine 1 tbsp
- Salt 1 tsp
- White Pepper Powder 1/2 tsp
- Ginger 1 small piece
- Scallion 1 stalk
- Carrot 50 g
- Cilantro 1 small bunch
- Cooking Oil as needed
Nutrition
Steps （8 steps）
Slice pork into 0.5cm slices, tenderize with knife back. Marinate with wine, a pinch of salt and white pepper for 10 minutes.
Mix potato starch with water to form a batter; let sit 15 minutes, then pour off top water, keep the wet starch at bottom.
Evenly coat each pork slice with the wet starch paste, ensuring full coverage.
Prepare sauce: In a bowl, combine rice vinegar, sugar, soy sauce, a pinch of salt and 3 tbsp water; stir to dissolve.
Heat oil to 180°C (medium-high). Fry slices one by one until they float and set, about 2 minutes. Remove, heat oil to 200°C, refry 1 minute until golden and crispy. Drain.
Leave a little oil in wok. Sauté ginger, scallion and carrot over medium heat 30 seconds until fragrant.
Turn to high heat; pour in sauce and bring to a boil until bubbly. Add a little starch slurry to thicken until it coats the back of a spoon.
Add fried pork immediately; toss quickly for 15 seconds to coat evenly. Sprinkle cilantro and serve.
Tips
Double-frying is key to the crispy texture. Do not cook the sauce too long after adding the pork, or it will become soggy.
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