Description
A representative specialty of Harbin in Northeast China. Thinly sliced pork is thickly battered with potato starch, double-fried until rock-crispy, and flash-glazed in a simple sweet-sour sauce of white vinegar, sugar, ginger, and scallion.
Restaurants serving Guo Bao Rou (Dongbei Sweet and Sour Pork)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork
- Potato starch
- White vinegar
- Sugar
- Scallion
- Ginger
- Carrot
- Coriander
Instructions
- [Authentic Recipe]
- Slice lean pork 3mm thick; season with salt.
- Coat in a thick sludge of settled potato starch.
- Fry piece by piece at 160°C.
- Double-fry at 190°C until the batter turns rock-hard.
- Boil white vinegar, sugar, and salt in a wok.
- Add julienned scallion, ginger, carrot, and cilantro, then dump in the hot pork. Toss flash-fast on high heat to glaze.
Learn more Spice, substitutes, tips
Key spices
Can be made with JP pork loin、potato starch、vinegar、and sugar
Substitutes at Japanese supermarkets
Medium
Pairing
Harbin Beer / White Rice
Trivia
The intense vinegar aroma hits you instantly. Eaten hot, the batter shatters with a loud crunch, revealing juicy pork inside.
Eating tips & etiquette
China, Heilongjiang Province (Harbin origin)
Allergen
Pork