📝 About This Recipe
Hailing from the Harbin region of Northeast China, Guo Bao Rou is the sophisticated ancestor of modern sweet and sour pork. Unlike its Cantonese cousin, this dish features large, thin slices of tender pork loin encased in a shattering, glass-like potato starch crust that stays crispy even when drenched in sauce. The flavor profile is a bold, 'dry' sweet and sour—a sharp, aromatic balance of white vinegar and ginger that cuts beautifully through the richness of the fried meat.
🥗 Ingredients
The Pork & Marinade
- 500 grams Pork Loin or Tenderloin (sliced into 4-5cm wide, 3mm thick pieces)
- 1 tablespoon Shaoxing Rice Wine
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper (ground)
The Starch Coating
- 1.5 cups Potato Starch (must be potato starch for the correct texture)
- 1 cup Water (for soaking the starch)
- 1 tablespoon Vegetable Oil (added to the batter for extra crispness)
The Signature Sauce
- 4 tablespoons White Vinegar (9% acidity preferred)
- 4 tablespoons White Granulated Sugar
- 1 teaspoon Light Soy Sauce (for color and depth)
- 1/4 teaspoon Salt
- 1/2 teaspoon Sesame Oil
Aromatics & Frying
- 2 inch piece Ginger (peeled and cut into fine julienne)
- 1/4 cup Carrot (cut into fine julienne)
- 2 stalks Scallions (white parts only, julienned)
- 1 handful Fresh Cilantro (roughly chopped)
- 3-4 cups Neutral Frying Oil (peanut, canola, or soybean oil)
👨🍳 Instructions
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1
In a medium bowl, combine the potato starch and 1 cup of water. Stir well and let it sit for at least 20-30 minutes until the starch settles at the bottom and a clear layer of water forms on top.
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2
While the starch settles, slice the pork across the grain into thin sheets (about 3mm thick). Marinate the pork with Shaoxing wine, salt, and white pepper. Set aside for 15 minutes.
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3
Prepare the aromatics: julienne the ginger, carrots, and scallions into matchstick-thin pieces. Chop the cilantro.
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4
Mix the sauce ingredients (vinegar, sugar, soy sauce, salt, and sesame oil) in a small bowl. Stir until the sugar is mostly dissolved.
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5
Carefully pour off the clear water from the top of the settled starch. You will be left with a thick, firm paste at the bottom. Mix this paste with 1 tablespoon of oil—it will be difficult to stir, but keep going until it reaches a thick, glue-like consistency.
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6
Add the marinated pork slices into the starch paste. Use your hands to ensure every piece of meat is thoroughly and thickly coated.
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7
Heat the frying oil in a wok or deep pot to 320°F (160°C). Slide the pork pieces in one by one, being careful not to overcrowd the pan. Fry for 2-3 minutes until the coating is set and pale golden. Remove and drain on a wire rack.
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8
Increase the oil temperature to 390°F (200°C) for the 'double fry.' This is the secret to the signature crunch. Fry the pork a second time for 45-60 seconds until deeply golden and incredibly crispy. Remove and drain.
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9
Clean the wok, leaving only about 1 tablespoon of oil. Over medium heat, briefly sauté the ginger, carrots, and scallions for 10 seconds until fragrant.
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10
Pour the sauce mixture into the wok. Let it bubble and reduce slightly for 30 seconds until it becomes a syrupy glaze.
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11
Quickly return the fried pork to the wok along with the cilantro. Toss rapidly (no more than 10 seconds) so every piece is lightly kissed by the sauce but remains crispy.
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12
Plate immediately while the aroma of the vinegar is sharp and the crust is at its peak crunch.
💡 Chef's Tips
Always use potato starch rather than cornstarch; potato starch provides the unique 'glassy' crunch essential for this dish. The double-fry technique is non-negotiable; the first fry cooks the meat, while the second fry dehydrates the crust for maximum crispness. Don't over-toss the pork in the sauce; the goal is a light glaze, not a soggy coating. If the starch paste is too hard to work with, add water back in literally one teaspoon at a time until it is pliable but still very thick. Be careful when pouring the vinegar into the hot wok—the fumes will be very sharp and pungent!
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up any stray droplets of the pungent sauce. Pair with a smashed cucumber salad (Pai Huang Gua) to provide a cold, refreshing contrast to the hot fried pork. A light, crisp lager or a cold glass of Tsingtao beer cuts through the fried richness perfectly. For tea, a roasted Oolong or Pu-erh helps aid digestion after this indulgent meal. Serve as part of a multi-course Northern Chinese feast alongside stir-fried cabbage with dried chilies.