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In a medium bowl, combine the potato starch and 1/2 cup of water. Stir well until the starch is completely dissolved and forms a thick slurry. Set aside.

Rinse the thinly sliced pork and pat it very dry with paper towels. Squeeze out any excess water to ensure the pork is as dry as possible.

Place the dried pork slices in a clean bowl. Sprinkle with 1/2 teaspoon of salt and mix thoroughly. Pour the prepared potato starch slurry over the pork, ensuring every piece is evenly coated. Add 1 tablespoon of vegetable oil to the coated pork and mix again; this helps keep the meat juicy and prevents sticking.

In a separate small bowl, whisk together the granulated sugar, rice vinegar, light soy sauce, 1/4 teaspoon of salt, and 2 tablespoons of water until the sugar and salt are dissolved. Set the sauce aside.

Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat to 325°F (160°C). Carefully add the coated pork slices, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes until the pork is set and lightly golden, but not yet crispy. Remove with a slotted spoon and drain on a wire rack.

Increase the oil temperature to 375°F (190°C). Return the partially fried pork slices to the hot oil in batches. Fry for another 2-3 minutes, or until they are golden brown and extra crispy. Remove and drain on a wire rack.

Discard all but 1 tablespoon of oil from the wok. Heat the remaining oil over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant.

Pour the prepared sauce into the wok and bring to a simmer. Cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly.

Add the double-fried pork, shredded carrots, and chopped scallions to the wok with the thickened sauce. Quickly toss everything together on high heat for about 1 minute, ensuring the pork and vegetables are evenly coated. Stir in the fresh cilantro just before serving.

Serve the Guobao Rou immediately while hot and crispy.


In a medium bowl, combine the potato starch and 1/2 cup of water. Stir well until the starch is completely dissolved and forms a thick slurry. Set aside.

Rinse the thinly sliced pork and pat it very dry with paper towels. Squeeze out any excess water to ensure the pork is as dry as possible.

Place the dried pork slices in a clean bowl. Sprinkle with 1/2 teaspoon of salt and mix thoroughly. Pour the prepared potato starch slurry over the pork, ensuring every piece is evenly coated. Add 1 tablespoon of vegetable oil to the coated pork and mix again; this helps keep the meat juicy and prevents sticking.

In a separate small bowl, whisk together the granulated sugar, rice vinegar, light soy sauce, 1/4 teaspoon of salt, and 2 tablespoons of water until the sugar and salt are dissolved. Set the sauce aside.

Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat to 325°F (160°C). Carefully add the coated pork slices, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes until the pork is set and lightly golden, but not yet crispy. Remove with a slotted spoon and drain on a wire rack.

Increase the oil temperature to 375°F (190°C). Return the partially fried pork slices to the hot oil in batches. Fry for another 2-3 minutes, or until they are golden brown and extra crispy. Remove and drain on a wire rack.

Discard all but 1 tablespoon of oil from the wok. Heat the remaining oil over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant.

Pour the prepared sauce into the wok and bring to a simmer. Cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly.

Add the double-fried pork, shredded carrots, and chopped scallions to the wok with the thickened sauce. Quickly toss everything together on high heat for about 1 minute, ensuring the pork and vegetables are evenly coated. Stir in the fresh cilantro just before serving.

Serve the Guobao Rou immediately while hot and crispy.
