Guo bao rou
Guo bao rou, from above
Non vegDongbei

Guo bao rou

Double fried pork slices in a sweet and sour glaze. Crunchy, sticky and impossible to share fairly.

40 minTime
18 gProtein each
mildSpice
Harbin's sweet and sour2 chapters · 1 min read

Make it your way

Grandma's wayTwice fried pork in sweet and sour glaze.
The original
555kcalsame
18 gproteinsame
1 gfibresame
40minutessame

Guo bao rou, the pride of Harbin.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork400 g tenderloin, in thin wide slices
Tapioca starch⅔ cup, potato starch is traditional
Water6 tbsp
Salt½ tsp
Cooking oil (vegetable oil)absorbed from frying
Sugar4 tbsp
Vinegar3 tbsp
Soy sauce½ tbsp
Gingerin thin strips
Garlic2 cloves, sliced
Carrota few strips
Spring onion (green onion, scallion)2, in strips
Coriander leaves (cilantro)a few sprigs

Method

5 steps
  1. 1Season the pork slices with salt. Mix the starch with water into a thick paste and coat the slices.
  2. 2Fry the slices in hot oil until pale and set, then lift out.
  3. 3Heat the oil hotter and fry again until deep golden and crackling.
  4. 4In a clean wok fry ginger, garlic and carrot, add sugar, vinegar and soy and boil until slightly syrupy.
  5. 5Toss the pork in the sauce with spring onion and coriander for a few seconds and serve at once.
Serve it like this

Pile onto a flat plate straight from the wok with carrot, spring onion and coriander strands on top, and serve before the crackle fades.

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Make it a meal

What goes with Guo bao rou: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yunnan pineapple rice60 min
Bread or rice Mantou120 min
With a main Di san xian30 min
On the side Smashed cucumber salad15 min
On the side Dry pot cauliflower25 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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