Guoba Pork Slices
A classic Sichuan dish: crispy rice crust topped with tender pork slices in a sizzling sweet-and-sour sauce, creating an irresistible crunch and flavor.
Ingredients
19 items- Pork loin 200g
- Dried rice crust (guoba) 100g
- Wood ear mushrooms (rehydrated) 30g
- Winter bamboo shoot 50g
- Green bell pepper 1
- Spring onion 2 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Cornstarch 1 tsp
- White pepper powder a pinch
- Sugar 2 tbsp
- Vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Ketchup 1 tbsp
- Water 100ml
- Cornstarch 1 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Slice the pork loin thinly, tenderize with the back of a knife. Add cooking wine, light soy sauce, cornstarch, and white pepper. Mix well and marinate for 15 minutes.
In a bowl, combine sugar, vinegar, light soy sauce, ketchup, water, and cornstarch to make the sauce mixture.
Heat oil in a wok to 180°C (350°F). Fry the rice crust pieces until golden and crispy. Remove and drain on a plate.
Heat 2 tbsp oil in the wok over high heat. Stir-fry the marinated pork slices until color changes. Remove and set aside.
Leave a little oil in the wok. Sauté spring onion, ginger, and garlic until fragrant. Add wood ear mushrooms, bamboo shoot, and green pepper. Stir-fry for 1 minute until tender-crisp.
Pour in the sauce mixture. Bring to a boil and stir until thickened. Add the pork back and toss quickly to coat.
Immediately pour the pork and sauce over the crispy rice crust. Serve at once while sizzling.
Garnish with chopped spring onion and enjoy while hot.
Tips
Keep the rice crust crispy by adding the sauce at the last moment. Prepare the sauce and pork first. For best effect, pour the sauce at the table.
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