Most of you have heard of Sweet and Sour Pork the sticky, sweet, sour, savory bright orange balls of fried pork, topped with pineapples and peppers. That’s the Cantonese style - which is the Chinese food that most people around the world are familiar with. Today we’re going to show you a crispier version from Northeast China: Guo Bao Rou. It’s a more subtle version of Sweet and Sour pork, but it definitely makes up for it with the CRUNCH.
#chinesefood #sweetandsour #porkdishes
SUBSCRIBE FOR MORE VIDEOS
▸ / kindofcooking
---------------------------------------------------------------
FOLLOW ME
▸Instagram: / kindof_cooking
▸Instagram: / harrocarmen
▸Facebook: / kindofcooking
---------------------------------------------------------------
INGREDIENTS
1 lb Pork Loin
1 tbsp Shaoxing Wine
Salt
White Pepper
1 cup Potato Starch
Up to ¼ cup Water
1 tbsp Oil
2 Scallion whites, julienne
2 inch Carrots, match stick
2 Garlic cloves, minced
2 slices ginger, julienne
1/2 cup of rice vinegar
1/2 cup of sugar
½ tsp salt
2 tsp soy sauce
1 tsp Sesame oil
2 tsp Oil
Scallion sliced
METHOD
Slice your pork loin into approximately ⅛- ¼ (~3mm) in slices. If the slices are too thick you can use the side of your cleaver, or a mallet to flatten it out a bit.
Marinate your pork in Shaoxing wine, salt, and white pepper and set aside white you prepare the rest of your ingredients.
In a bowl, combine the rice vinegar, sugar, salt, soy sauce, sesame oil, and cooking oil. Set that aside.
To create the coating for the pork, combine 1 cup of potato starch with up to a quarter cup of water. It should come together and be solid when you hit it, but goopy when you slowly run your hands through it. Adjust water or potato starch until the consistency is reached.
Add the pork into batter. Slowly coat all the pork with the batter. You’ll have to work slowly here. The batter should not be dripping off.
Heat your frying oil to 280F (140C).
Slowly lower you pork into the oil by swishing it around one at a time. You want to work quickly here. Fry the pork for 3-5 mins. Remove and set on a wire rack to cool. Continue with your next batches.
Heat the oil to 375F (190C).
Refry each batch until it’s nice and golden brown. Set aside again onto the wire rack to drip and cool.
In a wok over medium-high heat a little bit of oil. Add in your garlic, ginger, and scallion whites. Stir fry until fragrant.
Add in the sauce mixture and stir continuously until it begins to thicken.
Once it’s at the consistency, add in your carrots and give it a stir.
Turn down the heat to low, add in the pork, and toss until well coated.
Plate, garnish with some additional scallion, and serve immediately.
---------------------------------------------------------------
WATCH NEXT
▸ 4 Super Delicious Fried Rice Recipes: • How to Make FRIED RICE...
▸ Next Level Tamago Katsu Sando: • The ULTIMATE Egg Katsu...
▸ 5 Tips for the Silkiest Steamed Eggs: • 5 Tips for the Smoothe...
▸ Make Your Dumpling Super Crispy with this Easy Hack: • Make Your Frozen Dumpl...
---------------------------------------------------------------
EQUIPMENT
If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel.
▸ Baking Sheet and Wire Rack: amzn.to/2ErLM5M
▸ Henkels Cleaver: amzn.to/2WYmzt2
▸ Carbon Steel Wok: amzn.to/2SHLK0Y
---------------------------------------------------------------
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The Sweet and Sour Pork You’ve Never Heard of | Guo Bao Rou Northeast Chinese Recipe
8 июл 2024
