Crispy Sweet-and-Sour Pork (Guo Bao Rou) 锅包肉

Name: Crispy Sweet-and-Sour Pork (Guo Bao Rou) 锅包肉
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 1 servings
Ingredients: 148.83333 g Potato Starch; 15 mL Shaoxing Rice Wine; 15 mL Oil; 150 mL Water; 202 g Pork Tenderloin; 3.75 mL light soy sauce; 50 g granulated sugar; 50 g White Rice Vinegar; 0.125 teaspoon Fine Sea Salt; 0.125 teaspoon toasted sesame oil; 0.125 teaspoon light soy sauce; 15 g Ginger, peeled and julienned into 4cm strips; 2 Spring Onions, julienned; 25 g Carrot, julienned into 7cm strips; 2 cups Cooking Oil

Guo Bao Rou, or Crispy Sweet-and-Sour Pork, is one the most famous dishes from Northeast China, a region known for its hearty flavours and cold-climate comfort food. It originated in the frozen city of Harbin, in Heilongjiang province, where it was first created as a banquet dish for the wealthy — an indulgent preparation featuring the rare luxury of deep-frying. However, as meat and oil became more accessible, it evolved into a beloved home-style classic throughout the region. The sweet-and-sour (糖醋 | táng cù) method is closely associated with Shandong cuisine (鲁菜 | Lǔ cài), but the technique — literally "sugar and vinegar" — has spread widely across China. In Dongbei, it's the backbone of Guo Bao Rou’s sharp, glossy sauce: nose-twitchingly sour balanced with just enough gooey sweetness to round it out.

TeaOranges

Prep55 min

Cook10 min

Total1 hr 5 min

Servings1

Difficultymedium

ChineseDinner / SupperLunch

Ingredients

148.83 gPotato Starch
15 mLShaoxing Rice Wine
15 mLOil
150 mLWater
202 gPork Tenderloin
3.75 mLlight soy sauce

50 ggranulated sugar
50 gWhite Rice Vinegar
⅛ teaspoonFine Sea Salt
⅛ teaspoontoasted sesame oil
⅛ teaspoonlight soy sauce
15 gGinger, peeled and julienned into 4cm strips
2Spring Onions, julienned
25 gCarrot, julienned into 7cm strips

2 cupsCooking Oil

Instructions

1
Place the potato starch in a large bowl and cover it with cold water—just enough to submerge the starch completely and mix until the starch has dissolved. Leave it undisturbed for 20 minutes. The starch will settle at the bottom, separating from the water.
2
Slice the pork into 0.5cm thick slices. In a separate bowl, add the pork slices and pour over the soy sauce, Shaoxing wine and a pinch of salt, mix together and set aside for 15 minutes.
3
While the pork marinates and the starch settles, julienne the ginger, spring onions, and carrot as finely as possible — aim for strips about half the width of a typical julienne.
4
In a small bowl, combine the sugar, vinegar, salt, sesame oil, and soy sauce. Stir to dissolve the sugar and set aside.
5
After 20 minutes, carefully pour off the water from the bowl of starch, leaving behind the thick starch paste at the bottom. Add the marinated pork slices directly into the paste, along with 1 tablespoon of neutral oil.
6
Use your hands to mix and gently squeeze the pork into the starch until each slice is evenly coated. The mixture should resemble the consistency of Greek yogurt — thick but spreadable. If it feels too dry, add a small splash of water. Make sure each piece has a thin coating of the starch.
7
Heat the oil in a wok or deep frying pan to about 180°C (350°F), or until a drop of batter sizzles immediately. Carefully lower in the pork slices in batches, being sure not to overcrowd the pan as they love to stick together. Fry for 2–3 minutes, turning as needed, until golden and crisp. Remove and drain on paper towels. Repeat until all the pork is fried.
8
Return all the pork slices to the hot oil and fry again for about 30 seconds. This final fry helps lock in crispiness even after saucing.
9
In a clean wok, heat 1 tablespoon of oil over medium heat. Add the ginger, carrot, and spring onions, and stir-fry for about 1 minute, until fragrant. Pour in the sweet-and-sour sauce and let it simmer for 1–2 minutes, until slightly thickened.
10
Add the double-fried pork slices to the wok and toss quickly to coat in the glossy sauce. Serve immediately while still hot and crisp.