Guobaorou (Crispy Sweet and Sour Pork Slices)
Guobaorou is a classic dish from Northeast China, beloved for its golden crispy coating and tender interior, balanced with a sweet and sour glaze. Each bite offers a satisfying crunch, complemented by aromatic ginger, scallion, and carrot ribbons.
Ingredients
12 items- Pork tenderloin 300 g
- Potato starch 100 g
- White sugar 3 tbsp
- Rice vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- Fresh ginger 5 g
- Scallions 10 g
- Carrot 20 g
- Cilantro 10 g
- Vegetable oil as needed
Nutrition
Steps （5 steps）
Rinse the pork tenderloin and slice into 0.5 cm thick pieces. Gently pound each slice with the back of a knife to tenderize. Transfer to a bowl, add 1 tbsp Shaoxing wine and 1/4 tsp salt, mix well, and marinate for 10 minutes. In a separate bowl, combine 100 g potato starch with equal amount of water, stir to form a paste, and let sit for 20 minutes. Pour off the clear water on top, then mix the wet starch with the pork slices until each piece is evenly coated. Finally, drizzle in 1/2 tbsp vegetable oil and mix again. This helps create a crispier crust.
Prepare the sweet and sour sauce: In a small bowl, combine 3 tbsp white sugar, 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1/4 tsp salt, and 1 tsp cornstarch. Add 3 tbsp water and stir thoroughly until the sugar dissolves and the cornstarch is fully incorporated. Set aside.
Heat about 500 ml of vegetable oil in a deep pot over high heat until it reaches 180°C (350°F). To test, insert chopsticks; bubbles should form vigorously. Gently add the coated pork slices one by one, keeping them flat. Fry over medium heat for about 2 minutes until they are pale golden and set. Remove with a slotted spoon. Raise the oil temperature to 200°C (390°F), then return the pork slices for a second fry of 1–1.5 minutes until deep golden and very crispy, making a rustling sound. Drain on paper towels. Do not overheat during the second fry to avoid burning.
Leave about 1 tbsp oil in the pan. Add 5 g julienned ginger, 10 g julienned scallions, and 20 g julienned carrot. Sauté over low heat for about 30 seconds until fragrant. Then turn the heat to high, pour in the prepared sweet and sour sauce, and stir quickly until the sauce bubbles and thickens (about 30 seconds). Immediately proceed to the next step.
Quickly return the fried pork slices to the pan. Toss and stir-fry for 5–6 seconds to coat evenly with the sauce. Sprinkle in a little chopped cilantro, turn off the heat, and transfer to a platter immediately. Work fast to retain the crispy texture.
Tips
1. The starch must be fully soaked to create a crispy crust; potato starch is recommended. 2. Double-frying is key: first fry to cook through, second fry to crisp. Control oil temperature to prevent burning. 3. Prepare the sauce in advance and work quickly at the end to avoid sogginess. 4. Add pork slices one by one to prevent sticking. 5. Adjust the sweet-sour balance to taste: more vinegar for sourness, more sugar for sweetness.
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