Guo Bao Rou (Crispy Sweet and Sour Pork)
It's crisp enough to make a sound when you hit it! Tohoku Giant Soy Sauce Pork
Description
The signature dish of Northeast China. Large, thin slices of pork coated in a thick potato starch batter, double-fried until shatteringly crispy, and flash-tossed in a sweet and sour glaze.
Restaurants serving Guo Bao Rou (Crispy Sweet and Sour Pork)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork loin(thin sliced)
- Potato starch
- Sugar
- Black vinegar(or White)
- Scallion/Ginger/Carrot
Instructions
- [Authentic Recipe]
- Slice pork loin 3mm thick, marinate with salt and wine.
- The ultimate secret: soak potato starch in water, discard the clear top water, and coat the pork in the thick, sludgy starch left at the bottom.
- Fry at 160°C (320°F) to cook through, then remove and double-fry at 190°C (375°F) until so fiercely crispy they 'clink' when tapped.
- In a separate wok, heat a sweet/sour sauce of black vinegar, sugar, soy, and add julienned scallion, ginger, carrot, cilantro.
- Toss the fried pork in the boiling sauce for just 'seconds', ensuring the glaze coats the meat without destroying the crunch.
Learn more Spice, substitutes, tips
Key spices
Black vinegar、Ginger、Cilantro
Substitutes at Japanese supermarkets
Japanese Sweet and Sour Pork (different batter texture)
Pairing
Cold Tsingtao Beer / White Rice
Trivia
[Trivia] Invented by a Harbin chef who adapted the flavor to be 'sweet and sour' to suit Russian guests. The absolute ace dish ordered by every table at Northeast restaurants.
Eating tips & etiquette
[Unique Eating] The pieces are massive. Hold it with chopsticks and take a huge bite, enjoying the loud crunch. A pro's Guo Bao Rou stays crispy even when cold.
Allergen
Pork, Wheat, Soybeans