Guobao Rou (Guobao Style Pork Dish)
Guobao Rou (Guobao Style Pork Dish)
Ingredients
For the Pork and Coating
- 1 1/2 pounds pork loin, cut into 1/4-inch thick slices
- 1 cup potato starch
- 1/2 cup water, for soaking starch
- 1/2 teaspoon salt, for pork
- 1 tablespoon vegetable oil, for coating pork
For the Sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons light soy sauce
- 1/4 teaspoon salt, for sauce
- 2 tablespoons water, for sauce
For Frying and Finishing
- 4 cups vegetable oil, for deep frying
- 1 tablespoon vegetable oil, for pan
- 3 garlic, cloves, thinly sliced
- 1/2 cup carrots, shredded
- 2 scallions, chopped into 1-inch pieces
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
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.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 8 min•🌡️ 325
- 6
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.
⏱️ 8 min•🌡️ 375
- 7
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.
⏱️ 2 min
- 8
Pour the prepared sauce into the wok and bring to a simmer. Cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly.
⏱️ 2 min
- 9
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.
⏱️ 2 min
- 10
Serve the Guobao Rou immediately while hot and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Guobao Rou (Guobao Style Pork Dish)
For the Pork and Coating
- 1 1/2 pounds pork loin, cut into 1/4-inch thick slices
- 1 cup potato starch
- 1/2 cup water, for soaking starch
- 1/2 teaspoon salt, for pork
- 1 tablespoon vegetable oil, for coating pork
For the Sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons light soy sauce
- 1/4 teaspoon salt, for sauce
- 2 tablespoons water, for sauce
For Frying and Finishing
- 4 cups vegetable oil, for deep frying
- 1 tablespoon vegetable oil, for pan
- 3 garlic, cloves, thinly sliced
- 1/2 cup carrots, shredded
- 2 scallions, chopped into 1-inch pieces
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
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.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 8 min•🌡️ 325 - 6
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.
⏱️ 8 min•🌡️ 375 - 7
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.
⏱️ 2 min - 8
Pour the prepared sauce into the wok and bring to a simmer. Cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly.
⏱️ 2 min - 9
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.
⏱️ 2 min - 10
Serve the Guobao Rou immediately while hot and crispy.