Photograph of the finished Guobaorou

China · Thịt heo chiên xốt chua ngọt Guobaorou

Guobaorou

50 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.4 kg
  • Photograph of Tapioca starch Tapioca starch 480 g
  • Photograph of Rice vinegar Rice vinegar 200 ml
  • Photograph of Sugar Sugar 240 g
  • Photograph of Carrot Carrot 1.2
  • Photograph of Ginger Ginger 100 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 1.4 l
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Herbs Herbs 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the pork tenderloin into thin slices (4 mm thick), then lightly pound and marinate with salt for 30 minutes.
  2. 2 Soak the tapioca starch in water for 30 minutes, then drain off the excess water and use the thick, wet starch mixture.
  3. 3 Soaking tapioca starch in water is the secret to a crispy, translucent crust; using dry starch results in a thick, crumbly crust.
  4. 4 Coat the meat slices in wet batter, then deep-fry at 160 degrees for 3 minutes and remove from the oil.
  5. 5 Increase the oil temperature to 200 degrees and fry for another 90 seconds until the crust curls up and becomes crispy.
  6. 6 Simmer the vinegar and sugar until a clear sauce is formed, then toss the meat in the sauce for 15 seconds and sprinkle with shredded ginger and cilantro.

With an appliance

  • Air fryer 48 min

    Replace steps 4 and 5: spray the wet battered meat slices with oil, fry at 180 degrees for 8 minutes, flip at the 5th minute, then increase the temperature to 205 degrees for another 3 minutes until the crust is crispy; step 6 still involves tossing with sauce for exactly 15 seconds.

Start cooking