Liu Rou Duan (Fried Pork in Starchy Sauce)
A brother of wrapped meat in a pot! Korokoro Pork with Crispy Soy Sauce
Description
The brother dish to Guo Bao Rou. Instead of thin slices, pork is cut into bite-sized 'blocks/chunks', fried in a thick, shattering batter, and tossed with bell peppers in a savory soy-based gravy.
Restaurants serving Liu Rou Duan (Fried Pork in Starchy Sauce)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Cut lean pork (leg/tenderloin) into thumb-sized chunks (Duan), marinate with salt, pepper, wine, soy.
- Soak potato starch, discard the water, and coat the pork in the thick sludgy starch mixed with a little oil (the secret to the thick Northeast crust).
- Fry at 160°C to cook, then double-fry at 190°C until the exterior is rock-hard crispy.
- In a wok, fry scallion, ginger, garlic, and chopped bell peppers.
- Boil a sauce of soy, black vinegar, sugar, salt, broth, and thicken with starch slurry.
- Toss the fried pork back in, utilizing 'Liu' (rapidly tossing in thick gravy) to coat the meat while preserving its fierce crunch.
Learn more Spice, substitutes, tips
Key spices
Garlic、Charred soy sauce aroma
Substitutes at Japanese supermarkets
Japanese Sweet and Sour Pork chunks (diff batter thickness)
Pairing
Beer / Fried Rice
Trivia
[Trivia] 'Liu' is a traditional Chinese cooking technique of rapidly tossing fried ingredients in a thickened starch gravy. The master's skill lies in the speed to ensure the batter doesn't get soggy.
Eating tips & etiquette
[Unique Eating] While sweet/sour Guo Bao Rou is popular with women/children, the savory, garlicky Liu Rou Duan is fanatically loved by beer-drinking older men as the ultimate bar snack.
Allergen
Pork, Wheat, Soybeans