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Crispy Sweet & Sour Pork (Guo Bao Rou) | MasterClass | Authentic Restaurant Recipes

This authentic North Eastern Chinese recipe of sweet and sour crispy pork is guaranteed to become your next favorite dish! Here’s what we look for in a well-executed Guo Bao Rou: robust sweet and sour flavor and a super crunchy and crispy texture that’s tender inside.

Crispy Sweet & Sour Pork (Guo Bao Rou) | MasterClass | Authentic Restaurant Recipes
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Recipe
PRE TIME: 25 min
COOKING TIME: 35 min
TOTAL TIME: 1 hr
2 SERVING
Ingredients:
  • 8 oz. Pork tenderloin
  • Marinade
  • 1/8 tsp. Ground salt
  • 1 tbsp. Shaoxing wine
  • 1/8 tsp. White pepper
  • Sauce
  • 1 cup Sugar
  • 1 cup Rice vinegar
  • 2 tbsp. White vinegar
  • 1/2 tbsp. Light soy sauce
  • 1/2 tbsp. Potato starch
  • Batter
  • 1 cup Potato starch
  • 1 cup Water
  • Frying
  • 2 Qt Cooking oil
  • 1/2 cup Corn starch
  • Garnish
  • Shredded ginger
  • Chopped Cilantro
Directions:
1
Cut the pork tenderloin into 2-3mm thick slices. Keep the thickness of each slice as even as possible. Thus, they will be done at the same time.
2
Marinating: combine pork, salt, Shaoxing wine, and ground white pepper in a bowl. Toss to mix thoroughly. Set aside for 20-30 minutes.
3
Cut the ginger into thin slices first; then cut into fine strips. Put the strips in a bowl of water.
4
Making the sauce: Combine sugar, rice vinegar, white vinegar, light soy sauce, and potato slurry in a bowl. Mix well. Set aside.
5
Making the batter: Combine potato starch and water in a bowl. (The ratio is 1 part potato starch to 1 part water. Just cover the starch with the water.) Slowly pour out the water. Keep the soaked starch in the bowl. With a small pan over medium-low heat add 1/2 cup of cornstarch and 1 cup of water. Stir constantly while cooking until transparent and sticky. Pour into a large bowl. Add in the soaked potato starch. Stir with your fingers. Gradually add another 0.5-1 cup of water while mixing. Note: Be patient when adding water, don't add it at one time. Divide it into 2-3 times. Thus you can control the consistency of the batter.
6
Put the pork in the batter. Toss to coat every piece with the batter evenly.
7
With a wok over medium heat, bring 2qt of the oil to 300°F/150°C. Put the pork in slice by slice cook for 1-2 minutes until the pork slices tighten up. Remove from the oil. As the oil temperature reaches 300°F/150°C, re-fry the pork slices again for 20-30 seconds until golden. Remove and drain.
8
With another pan over medium heat, add the sauce prepared in step 4. Bring to a boil. Add the pork slices, and quickly stir until all pork slices coat with the sauce. Add ginger strips and cilantro. Quickly stir several times.
9
Serve and enjoy!
Final Notes
Final Notes
Features of this dish: golden color, translucent glaze, crisp on the outside, tender and juicy on the inside, sweet and sour, and delicious.
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