Guo bao rou (Northern-style double-fried sweet and sour pork)
Chinese cuisine › Northern · Souped Up Recipes · ♥ 4.4K likes · 90.2K views · 8 min video
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Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 350 g pork loin
- ½ cup cornstarch
Halve the pork loin and slice against the grain into 3 mm pieces; flatten the last piece on the board to slice it.
- ½ tsp salt
- white pepper
- ¼ tsp baking soda
- 1½ tbsp Chinese cooking wine
Marinate with 1/2 tsp salt, white pepper, 1/4 tsp baking soda and 1.5 tbsp Chinese cooking wine, rubbing between each piece; rest 10 minutes.
- ¾ cup cornstarch
- ½ cup water
Stir 3/4 cup cornstarch with 1/2 cup plus 1 tbsp water to a whipping-cream texture; mix the coated meat into it. Separate and unfold the sticky pieces ahead of frying.
The double cornstarch coating
- 2 pieces spring onion
- 2 cloves garlic
- 1 small piece carrot
- 1 small piece bell pepper
Slice 2 garlic cloves; cut 2 spring onions, a small piece of carrot and a small piece of bell pepper into shreds.
- soy bean oil
Heat soybean oil to 380F; the meat should sink then float. Fry in batches of 10 to 12 pieces without crowding, flipping with chopsticks, under 2 minutes, without letting it turn golden.
Heat the oil to 390F and fry all the meat again, stirring and flipping, under 2 minutes until slightly golden; shake off excess oil.
- ¼ cup sugar
- 2 tbsp water
- 2 tbsp vinegar
- ¾ tsp salt
- 1 tsp cornstarch
- 2 tsp water
In the wok cook 1/4 cup sugar and 2 tbsp water, then add 2 tbsp vinegar, 3/4 tsp salt and a slurry of 1 tsp cornstarch with 2 tsp water; stir over medium heat to a thin syrup.
Sweet and sour sauce and tossing
Return the pork with the vegetables, stir to cook the vegetables and toss to coat everything thinly in sauce. Serve with rice.