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Guo Bao Rou

Name: Guo Bao Rou
Total time: 45m
Yield: 4 servings
Cuisine: China
Ingredients: 500g pork loin, sliced 3mm; Batter: 150g potato starch + water + 1 egg white; Sauce: 5 tbsp sugar, 4 tbsp rice vinegar, 1 tbsp soy, 1 tsp cornflour, 60ml water; Carrot, ginger, garlic; Coriander, scallion; Oil for frying

Dongbei sweet-and-sour pork — extra-crunchy potato-starch battered pork loin in a bright vinegar-sugar glaze with carrot and coriander.

45m 4 servings Medium

Ingredients

• 500g pork loin, sliced 3mm
• Batter: 150g potato starch + water + 1 egg white
• Sauce: 5 tbsp sugar, 4 tbsp rice vinegar, 1 tbsp soy, 1 tsp cornflour, 60ml water
• Carrot, ginger, garlic
• Coriander, scallion
• Oil for frying

Method

Step 1 of 425%

Marinate pork; coat in wet potato-starch batter.

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1
Marinate pork; coat in wet potato-starch batter.
2
Deep-fry twice until glass-shattering crisp.
3
Cook sauce with carrot and aromatics until syrupy.
4
Toss pork through sauce and serve immediately.