Simple Hack for EXTRA CRISPY Sweet and Sour Pork 😲 Guo Bao Rou Northeast Chinese Recipe

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be cheaper.

Slice pork loin into thin strips, about 1/8 to 1/4 inch thick.

Marinate pork with salt, white pepper, and shaoxing wine.

Prepare other ingredients: cut carrots into matchsticks, slice scallion lengthwise, julienne ginger, and mince garlic.

Mix potato starch with water until it reaches a solid-liquid consistency.

Add oil to the potato starch mixture.

Heat oil in a wok to 140 degrees Celsius (280 degrees Fahrenheit).

Coat the marinated pork in the potato starch mixture gently.

Slowly lower the coated pork into the hot oil, frying in batches for 3 minutes until cooked.

Set fried pork aside on a wire rack.

Increase oil temperature to 190 degrees Celsius (375 degrees Fahrenheit) for a second fry until golden brown and crispy.

In a heated wok, add a splash of oil and stir-fry ginger, garlic, and scallion whites.

Add sugar, rice vinegar, soy sauce, and allow the sauce to boil and thicken.

Add carrots and then the fried pork, mixing until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens