📝 About This Recipe
Guoba Rou is a theatrical masterpiece of Sichuan cuisine, famous for the dramatic 'sizzling' sound produced when a savory, piping-hot sauce is poured over crispy fried rice crusts. This dish perfectly balances the 'Yan' (salty) and 'Xian' (umami) profiles, featuring tender velveted pork and crunchy vegetables in a glossy, translucent gravy. It is a sensory delight that combines contrasting textures—shattering crispiness and silky tenderness—into one unforgettable communal dining experience.
🥗 Ingredients
The Crispy Base
- 200 grams Dried Rice Crust (Guoba) (Store-bought or sun-dried leftover jasmine rice)
- 3 cups Vegetable Oil (For deep frying)
The Protein and Marinade
- 250 grams Pork Tenderloin (Thinly sliced against the grain)
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Cornstarch (For velveting the meat)
- 1 teaspoon Light Soy Sauce
The Aromatics and Vegetables
- 4 pieces Dried Shiitake Mushrooms (Rehydrated and sliced)
- 50 grams Bamboo Shoots (Slivered)
- 1/2 Carrot (Sliced into thin rounds or flowers)
- 10 pieces Snow Peas (Ends trimmed)
- 1 tablespoon Ginger (Minced)
- 3 cloves Garlic (Thinly sliced)
- 2 stalks Scallions (White and green parts separated and chopped)
The Savory Sauce
- 1.5 cups Chicken Broth (Low sodium preferred)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar
- 1/2 teaspoon White Pepper (Finely ground)
- 2 tablespoons Cornstarch Slurry (Equal parts cornstarch and water)
- 1 teaspoon Toasted Sesame Oil (For the finishing touch)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced pork tenderloin with Shaoxing wine, light soy sauce, and 1 teaspoon of cornstarch. Mix well and let it marinate for at least 15 minutes to 'velvet' the meat.
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2
Prepare the sauce base by whisking together the chicken broth, oyster sauce, sugar, and white pepper in a small jug. Set aside.
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3
Heat a wok over high heat and add 2 tablespoons of oil. Stir-fry the marinated pork until it just turns opaque (about 2 minutes). Remove the pork from the wok and set aside; it will finish cooking in the sauce.
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4
Wipe the wok clean. Add another tablespoon of oil and sauté the ginger, garlic, and the white parts of the scallions until fragrant, about 30 seconds.
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5
Add the mushrooms, bamboo shoots, and carrots. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still vibrant.
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6
Pour the prepared sauce base into the wok. Bring to a vigorous boil.
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7
Add the snow peas and the partially cooked pork back into the wok. Let it simmer for 1 minute.
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8
Slowly drizzle in the cornstarch slurry while stirring constantly until the sauce thickens into a glossy, heavy glaze. Stir in the sesame oil and keep this sauce at a low simmer on the back burner.
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9
In a separate deep pot or clean wok, heat 3 cups of oil to 190°C (375°F). It must be very hot so the rice crusts puff up instantly.
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10
Carefully drop the dried rice crusts (guoba) into the hot oil. They should puff up and turn golden brown within 15-30 seconds. Drain them immediately on paper towels.
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11
Quickly arrange the hot, crispy rice crusts on a large, deep serving platter.
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12
This is the 'showtime' step: Carry the platter of rice and the pot of bubbling sauce to the dining table. Pour the boiling sauce over the crispy rice in front of your guests to create the signature loud sizzling sound.
💡 Chef's Tips
The rice crusts must be bone-dry before frying; if they have any moisture, they won't puff up properly. Timing is everything: the sauce must be boiling and the rice must be freshly fried at the exact same moment for the best sizzle. If you cannot find store-bought guoba, you can bake thin layers of cooked rice at 120°C (250°F) for 2 hours until completely dehydrated. Don't overcook the pork during the initial stir-fry; the residual heat in the sauce will keep it tender and juicy.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the fried rice. Serve alongside a refreshing smashed cucumber salad (Pai Huang Gua) to balance the textures. A side of steamed bok choy with garlic provides a nice nutritional and color contrast. Enjoy immediately! The 'sizzle' only lasts a minute, and the rice will eventually soften as it absorbs the delicious gravy.