Guo Bao Rou

Name: Guo Bao Rou
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400g pork loin, in thin wide slices; 150g potato starch, made into a thick batter with water; 3 tbsp sugar; 3 tbsp white rice vinegar; Carrot, ginger and spring onion, in fine shreds; Coriander; Oil for frying

锅包肉/gwaw bow roh/

Also known as: Guobaorou, Harbin Sweet and Sour Pork, Dongbei Double-Fried Pork

About this dish

Thin slices of pork in a crisp potato-starch batter, fried twice and coated in a tangy sweet and sour sauce.

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Ingredients

🐖400g pork loin, in thin wide slices

🥔150g potato starch, made into a thick batter with water

🍬3 tbsp sugar

🍶3 tbsp white rice vinegar

🥕Carrot, ginger and spring onion, in fine shreds

🌿Coriander

🛢️Oil for frying

Method

Serves 2

Season the pork slices and coat them in the thick starch batter.

Fry in medium-hot oil until set, then lift out.

Fry again in hotter oil until very crisp and golden.

In a clean wok, briefly fry the shredded vegetables and add the sugar and vinegar.

Toss the pork in the sauce with coriander and serve at once.

✓ What Makes it Authentic

Guo bao rou was created in Harbin in the early 1900s for Russian visitors; it is the Dongbei (northeastern) original of sweet and sour pork.

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