Guo Bao Rou is one of the most classic dishes in Northeastern Chinese cuisine. Pork tenderloin is coated in a crispy batter, fried until golden, then tossed in a sweet and tangy sauce. It’s crispy on the outside, tender on the inside, and absolutely addictive.
🌴 Ingredients:
· 300g pork tenderloin (cut into thick slices)
· 100g potato starch (for the batter)
· 1 egg (for the batter)
🌴 Aromatics:
· A little shredded ginger
· A little shredded scallion
· A little shredded carrot (for color)
· 1 stalk cilantro (cut into segments, optional)
🌴 Seasonings:
· 3 tbsp sugar (about 45g, key for the sweet and sour taste)
· 3 tbsp white vinegar (about 30ml)
· 1 tbsp light soy sauce (about 10ml)
· 1 tbsp cooking wine (about 10ml, for marinating)
· Salt, to taste
· Cooking oil, as needed (for frying)
🌴 Instructions:
- Marinate the Pork
Cut the pork tenderloin into thick slices. Add cooking wine and a pinch of salt, mix well, and marinate for 15 minutes. ⚠️ Note: Never skip marinating, or the pork will be bland inside. - Make the Batter
In a bowl, mix the potato starch, egg, and a little water to make a thick batter. Coat the pork slices evenly. ⚠️ Note: Use potato starch for the crispiest result. I’ve tried cornstarch, and it wasn’t as crispy. - Fry the Pork
Heat oil to 160°C (about 60% hot). Fry the coated pork over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Note: Don’t use high heat, or they will burn outside and stay raw inside. - Double-fry
Heat the oil to 180°C and fry the pork for another 20-30 seconds. Drain. ⚠️ Note: This double-fry is the key to the signature crunch. I’ve tried skipping it, and the pork got soggy as it cooled. - Make the Sauce
In a small bowl, mix the sugar, vinegar, light soy sauce, and a pinch of salt. ⚠️ Note: The ratio of sugar to vinegar is about 1:1 for the perfect balance. - Coat and Serve
Add a little oil to the pan, sauté the ginger, scallion, and carrot until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried pork and stir-fry quickly to coat each piece. Turn off the heat, garnish with cilantro, and serve. ⚠️ Note: Be quick to keep the coating crispy. I’ve tried cooking too long, and it turned soggy.
💡 More Crispy and Tangy Favorites:
If you enjoy this guo bao rou, you should also try my [Sweet and Sour Spare Ribs] for another incredibly flavorful and crowd-pleasing dish.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
The key to Guo Bao Rou is “crispy outside, tender inside, coated in a sticky sweet and sour sauce.” Marinate the pork, coat it with potato starch for extra crispiness. Double-fry for 20 seconds for the crunch. The ratio of sugar to vinegar is about 1:1. Be quick when coating the pork to keep it crispy.
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