Guo Bao Rou
“A luscious glaze of sweet and sour sauce clings to crispy pork slices, creating a symphony of tang and crunch.”
Pork
Vinegar
Sugar
Ginger
Carrot
scallionsWhere it comes from
Guo Bao Rou hails from Harbin, a city in Northeast China, known for its Russian influence on local cuisine. This dish embodies the fusion of Chinese and Western flavors, making it a staple in Dongbei banquets.
On the Palate
How it's made
4 steps · Show ↓20 min active · 15 min waiting
How it's made
4 steps · Show ↓- 15 min
Slice the pork thinly and marinate it in a mixture of egg and cornstarch for 15 minutes. This creates a light, crisp coating when fried.
Watch outEnsure the pork is evenly coated for consistent frying.
- 29 min
Heat oil in a wok to 350°F. Fry the pork slices in batches until golden and crisp, about 3 minutes per batch. Drain on paper towels.
- 34 min
In a clean pan, combine vinegar, sugar, and a splash of water. Heat until the sugar dissolves and the sauce thickens slightly, about 4 minutes.
- 42 min
Return the pork to the pan, tossing quickly to coat in the sauce. Add julienned carrots and sliced scallions, stirring for 1 minute until just tender. Garnish with cilantro before serving.
Watch outDon't overcook the sauce; it should be thick enough to coat the back of a spoon.
