Photograph of the finished Guo bao rou

China · Thịt heo chiên chua ngọt Đông Bắc

Guo bao rou

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 600 g
  • Photograph of Tapioca starch Tapioca starch 200 g
  • Photograph of Rice vinegar Rice vinegar 100 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Carrot Carrot 80 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil 200 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the pork tenderloin into thin slices about 3 mm thick, marinate with salt and a little ginger juice for 10 minutes.
  2. 2 Mix tapioca starch with water to form a thick paste, then dip each slice of meat into the paste until it is completely coated.
  3. 3 Deep-fry the meat over medium heat for 3 minutes until cooked through, then remove and drain.
  4. 4 Increase the heat and fry again for 1 minute to make the crust extra crispy.
  5. 5 Simmer rice vinegar with sugar until thickened, add shredded ginger, garlic, and carrots, then add the meat and stir-fry quickly for 30 seconds before sprinkling with chopped scallions.

With an appliance

  • Air fryer 44 min

    Replace steps 3 and 4: spray the floured meat with oil, fry at 190 degrees for 10 minutes, then increase to 205 degrees for another 3 minutes, flip at the 7th minute; step 5 still involves stirring the sauce in the pan for 30 seconds.

Start cooking