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Guo Bao Rou (Northeastern Crispy Pork)

Name: Guo Bao Rou (Northeastern Crispy Pork)
Total time: 30 min
Yield: Serves 4
Cuisine: China
Ingredients: 400g Pork Shoulder (Thin-Sliced); 5 tbsp Potato Starch; 1/3 Carrot; 10g Ginger; a little Cilantro; 4 tbsp Vinegar; 4 tbsp Sugar; 1 tsp Soy Sauce

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐⭐

Pork fried crisp in a potato-starch batter and quickly tossed in a tangy-sweet sauce — a dish born in Northeast China.

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📖 The Story Behind This Dish

Similar to sweet and sour pork, but the Northeastern version skips the vegetables to let the crispy coating take center stage. Tossing the freshly fried pork in hot sauce quickly is the trick to keeping the coating crisp.

🌆 Where it's eaten: Best enjoyed fresh out of the fryer, while the coating is still crisp.

🥕 Ingredients (serves 4)

Pork Shoulder (Thin-Sliced) 400g
Potato Starch 5 tbsp
Carrot 1/3
Ginger 10g
Cilantro a little
Vinegar 4 tbsp
Sugar 4 tbsp
Soy Sauce 1 tsp

👩‍🍳 Instructions

Slice the pork thin and coat in a batter of potato starch mixed with water.
Julienne the carrot and ginger.
Deep-fry the pork at 170°C until crisp; remove.
Mix the vinegar, sugar, soy sauce, and 2 tbsp water to make the sauce.
Quickly stir-fry the carrot and ginger in a pan, then add the sauce and bring to a boil.
Add the fried pork, toss quickly to coat, and remove immediately; garnish with cilantro and serve.

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