Crispy and Sweet & Sour Guobaorou Recipe
Crispy on the Outside, Tender on the Inside Guobaorou
Experience the irresistible combination of a perfectly crispy fried coating, savory tender pork, and a vibrant sweet and sour sauce. This Guobaorou is a true delight that’s hard to forget! Its exterior is satisfyingly crunchy, while the inside remains juicy and flavorful with every bite. It’s the perfect dish for special occasions or when you crave an exceptional treat!
Main Ingredients
- 600g Pork Loin (choose a cut with less fat)
- 3 cups Potato Starch (for batter)
- 2 cups Water (for batter)
- 1 Egg White (for batter)
- 1/4 stalk Green Onion (white parts, julienned for garnish)
- Small amount of Sprouts or Radish Sprouts (for garnish)
Pork Marinade
- 1/2 tsp Salt
- 1 Tbsp Ginger Syrup (or 1 Tbsp Cooking Wine, or a pinch of Ginger Powder)
- Pinch of Black Pepper
Sweet and Sour Sauce
- 5 Tbsp Water
- 1/2 Tbsp Soy Sauce
- 1 tsp Salt
- 4 Tbsp Sugar
- 4 Tbsp Vinegar
- 1 Tbsp Potato Starch
- 3 Tbsp Water (for starch slurry)
- 1/2 tsp Salt
- 1 Tbsp Ginger Syrup (or 1 Tbsp Cooking Wine, or a pinch of Ginger Powder)
- Pinch of Black Pepper
Sweet and Sour Sauce
- 5 Tbsp Water
- 1/2 Tbsp Soy Sauce
- 1 tsp Salt
- 4 Tbsp Sugar
- 4 Tbsp Vinegar
- 1 Tbsp Potato Starch
- 3 Tbsp Water (for starch slurry)
Cooking Instructions
Step 1
Prepare the pork loin by slicing it into thin pieces, about 3-4mm thick. Opt for a cut with less fat, as this will contribute to a crispier texture after frying.
Step 2
In a bowl, gently toss the sliced pork with 1/2 tsp salt, 1 Tbsp ginger syrup (or cooking wine/ginger powder), and a pinch of black pepper. This marinade helps tenderize the meat and adds a wonderful aroma, masking any porky odor.
Step 3
Let the marinated pork sit for about 10 minutes to allow the flavors to meld and penetrate the meat.
Step 4
Create the batter by combining 3 cups of potato starch, 2 cups of water, and 1 egg white in a bowl. Whisk everything together until smooth, ensuring there are no lumps. The batter should have a consistency that coats the pork well without being too thick or too thin.
Step 5
Add the marinated pork to the batter and mix thoroughly, ensuring each piece is evenly coated. This step is crucial for achieving that signature crispy Guobaorou texture. (Optional Tip: For cleaner frying, you can coat each piece of pork individually before frying.)
Step 6
Heat a generous amount of cooking oil in a wok or deep pan to approximately 170-180°C (340-350°F). A good way to test the oil temperature is to drop a small amount of batter into the oil; if it sizzles and rises immediately, the oil is ready.
Step 7
Carefully add the battered pork pieces into the hot oil, being careful not to overcrowd the pan. Fry the pork, turning occasionally, until it is golden brown and cooked through.
Step 8
Once fried, remove the pork from the oil and place it on a wire rack or a plate lined with paper towels to drain off excess oil. This helps maintain its crispiness.
Step 9
Just before serving, re-fry the pork for a second time in the hot oil for about 30 seconds to 1 minute. This double-frying technique ensures an exceptionally crispy exterior while keeping the inside tender and juicy. Arrange the perfectly fried Guobaorou on a serving plate.
Step 10
Prepare your garnishes. Julienne the white parts of the green onion into thin strips, about 4-5cm long. Fresh sprouts or radish sprouts add a lovely touch of color and freshness. Feel free to add other favorite vegetables!
Step 11
Make the sauce. In a saucepan, combine 5 Tbsp water, 1/2 Tbsp soy sauce, 1 tsp salt, 4 Tbsp sugar, and 4 Tbsp vinegar. Stir well and bring to a simmer. In a separate small bowl, mix 1 Tbsp potato starch with 3 Tbsp water to create a slurry. Gradually whisk this slurry into the simmering sauce until it thickens to your desired consistency. Adjust the soy sauce and salt to achieve your preferred flavor balance. For a darker sauce, increase the soy sauce and slightly decrease the salt.
Step 12
Generously pour the warm sweet and sour sauce over the crispy Guobaorou on the plate. Garnish with the prepared green onions and sprouts to complete this delicious dish!
