Guo Bao Rou
Guo Bao Rou
Ingredients
For the Pork and Starch
- 200 g potato starch
- as needed water, for soaking potato starch
- 400 g pork tenderloin
- a pinch salt, for marinating pork
- as needed cooking oil, for coating pork and deep frying
For the Sauce
- 60 g granulated sugar
- 30 g vinegar
- 10 g light soy sauce
- 2 g salt
- 15 g water
For Assembly and Garnish
- as needed garlic, sliced
- as needed shredded carrot
- as needed scallion, cut into strips
- as needed cilantro
Instructions
- 1
Place the 200 grams of potato starch into a bowl. Add enough water to cover the starch and soak it until it is fully dissolved. This will take about 10-15 minutes.
⏱️ 1 min
- 2
Cut the 400 grams of pork tenderloin into even, thin slices, approximately 1/4-inch thick.
⏱️ 5 min
- 3
Rinse the pork slices twice with cold water, then firmly squeeze out as much moisture as possible from the pork using your hands or paper towels.
⏱️ 3 min
- 4
Add a pinch of salt to the pork slices and mix well by hand to ensure even seasoning.
⏱️ 1 min
- 5
Drain any excess water from the soaked potato starch, leaving a thick paste. Add this potato starch paste to the pork and mix thoroughly by hand, ensuring each slice of pork is completely coated.
⏱️ 3 min
- 6
Finally, add a small amount of cooking oil to the coated pork and mix by hand. This helps to seal in moisture and prevent sticking during frying.
⏱️ 1 min
- 7
In a separate bowl, combine the 60 grams of granulated sugar, 30 grams of vinegar, 10 grams of light soy sauce, 2 grams of salt, and 15 grams of water. Stir well until the sugar and salt are dissolved. Set the sauce aside.
⏱️ 2 min
- 8
Heat a generous amount of cooking oil in a wok or deep pot over medium-high heat until it reaches approximately 160°C (320°F), or when a wooden chopstick inserted into the oil shows small bubbles around it. This is about 60% hot.
⏱️ 5 min•🌡️ 160
- 9
Carefully place the pork slices into the hot oil one by one, ensuring not to overcrowd the wok. Fry the pork slices until they are set and lightly golden, about 2-3 minutes. Remove them from the oil using a slotted spoon and set aside.
⏱️ 3 min
- 10
Increase the oil temperature to approximately 180°C (350°F). Return the partially fried pork slices to the hotter oil for a second fry. This double frying technique ensures maximum crispiness.
⏱️ 3 min•🌡️ 180
- 11
Continue to fry until the pork is golden brown and very crispy, about 2-4 minutes. Remove the pork from the oil and drain on a wire rack or paper towels.
⏱️ 2 min
- 12
Pour out most of the oil from the wok, leaving a small amount. Heat the wok over medium-high heat and add the sliced garlic. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 13
Pour in the prepared sauce from Step 7. Simmer the sauce on high heat, stirring continuously, until it thickens slightly, about 1-2 minutes.
⏱️ 2 min
- 14
Add the double-fried pork, shredded carrot, scallion strips, and cilantro to the wok with the thickened sauce.
⏱️ 1 min
- 15
Quickly toss all the ingredients over high heat for about 30 seconds to 1 minute, ensuring the pork and vegetables are evenly coated with the sweet and sour sauce.
⏱️ 1 min
- 16
Serve immediately and enjoy the sweet, sour, and crispy Guo Bao Rou!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Guo Bao Rou
For the Pork and Starch
- 200 g potato starch
- as needed water, for soaking potato starch
- 400 g pork tenderloin
- a pinch salt, for marinating pork
- as needed cooking oil, for coating pork and deep frying
For the Sauce
- 60 g granulated sugar
- 30 g vinegar
- 10 g light soy sauce
- 2 g salt
- 15 g water
For Assembly and Garnish
- as needed garlic, sliced
- as needed shredded carrot
- as needed scallion, cut into strips
- as needed cilantro
Instructions
- 1
Place the 200 grams of potato starch into a bowl. Add enough water to cover the starch and soak it until it is fully dissolved. This will take about 10-15 minutes.
⏱️ 1 min - 2
Cut the 400 grams of pork tenderloin into even, thin slices, approximately 1/4-inch thick.
⏱️ 5 min - 3
Rinse the pork slices twice with cold water, then firmly squeeze out as much moisture as possible from the pork using your hands or paper towels.
⏱️ 3 min - 4
Add a pinch of salt to the pork slices and mix well by hand to ensure even seasoning.
⏱️ 1 min - 5
Drain any excess water from the soaked potato starch, leaving a thick paste. Add this potato starch paste to the pork and mix thoroughly by hand, ensuring each slice of pork is completely coated.
⏱️ 3 min - 6
Finally, add a small amount of cooking oil to the coated pork and mix by hand. This helps to seal in moisture and prevent sticking during frying.
⏱️ 1 min - 7
In a separate bowl, combine the 60 grams of granulated sugar, 30 grams of vinegar, 10 grams of light soy sauce, 2 grams of salt, and 15 grams of water. Stir well until the sugar and salt are dissolved. Set the sauce aside.
⏱️ 2 min - 8
Heat a generous amount of cooking oil in a wok or deep pot over medium-high heat until it reaches approximately 160°C (320°F), or when a wooden chopstick inserted into the oil shows small bubbles around it. This is about 60% hot.
⏱️ 5 min•🌡️ 160 - 9
Carefully place the pork slices into the hot oil one by one, ensuring not to overcrowd the wok. Fry the pork slices until they are set and lightly golden, about 2-3 minutes. Remove them from the oil using a slotted spoon and set aside.
⏱️ 3 min - 10
Increase the oil temperature to approximately 180°C (350°F). Return the partially fried pork slices to the hotter oil for a second fry. This double frying technique ensures maximum crispiness.
⏱️ 3 min•🌡️ 180 - 11
Continue to fry until the pork is golden brown and very crispy, about 2-4 minutes. Remove the pork from the oil and drain on a wire rack or paper towels.
⏱️ 2 min - 12
Pour out most of the oil from the wok, leaving a small amount. Heat the wok over medium-high heat and add the sliced garlic. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 13
Pour in the prepared sauce from Step 7. Simmer the sauce on high heat, stirring continuously, until it thickens slightly, about 1-2 minutes.
⏱️ 2 min - 14
Add the double-fried pork, shredded carrot, scallion strips, and cilantro to the wok with the thickened sauce.
⏱️ 1 min - 15
Quickly toss all the ingredients over high heat for about 30 seconds to 1 minute, ensuring the pork and vegetables are evenly coated with the sweet and sour sauce.
⏱️ 1 min - 16
Serve immediately and enjoy the sweet, sour, and crispy Guo Bao Rou!
⏱️ 1 min