---
title: "Classic Guo Bao Rou (Sweet & Sour Pork) (老式锅包肉)"
description: "Guo Bao Rou is a classic Northeastern dish originating from the Daotai Mansion in Harbin. It features a bright, tangy flavor from white vinegar, with a crispy outer shell and tender, silky pork slices that are sweet & sour and refreshing. The pork provides high-quality protein, while vegetables like scallion and ginger add a palate-cleansing touch."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_lao-shi-guo-bao-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_lao-shi-guo-bao-rou/"
---

# Classic Guo Bao Rou (Sweet & Sour Pork)

**老式锅包肉 · lǎo shì guō bāo ròu**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 882 kcal · Serves: 2 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Guo Bao Rou is a classic Northeastern dish originating from the Daotai Mansion in Harbin. It features a bright, tangy flavor from white vinegar, with a crispy outer shell and tender, silky pork slices that are sweet & sour and refreshing. The pork provides high-quality protein, while vegetables like scallion and ginger add a palate-cleansing touch.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_lao-shi-guo-bao-rou.jpg)

## Ingredients

- 300 g Pork loin (猪通脊肉) — per serving
  - Tip: Choose fresh tenderloin and remove the white sinew for better texture
- 50 g Scallion (white part) (大葱) — per serving
  - Tip: Use the white part of the scallion, julienned
- 30 g Ginger (姜) — per serving
  - Tip: Julienne finely for later use
- 3-4 cloves Garlic (蒜) — per serving
  - Tip: Slice for use
- 10 g Cilantro (香菜) — per serving
  - Tip: Cut into segments, added at the end for aroma
- 55 g White vinegar (白醋) — per serving
  - Tip: A 9-degree vinegar is recommended for a more pronounced vinegar aroma
- 65 g White sugar (白糖) — per serving
  - Tip: Fine granulated sugar dissolves more easily
- 5 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove fishy odors
- 5 g Salt (盐) — per serving
  - Tip: Used for both marinating and the sauce
- 170 g-210 g Potato starch (土豆淀粉) — per serving
  - Tip: The core of the classic method; best used after settling
- 1000 ml Cooking oil (食用油) — per serving
  - Tip: Actual consumption is low; mainly used for frying
- 4 g Light soy sauce (生抽) — per serving
  - Tip: Used to add color and umami

### Optional

- 10 g Carrot (胡萝卜)
  - Tip: Mainly used for color
- to taste MSG (味精)
  - Tip: Add to taste
- 70 g All-purpose flour (中筋面粉)
  - Tip: Only needed when using batter method two
- 5 g Baking soda (小苏打)
  - Tip: Used to tenderize the pork slices; must be rinsed clean
- 5 g Toasted white sesame seeds (白熟芝麻)
  - Tip: For garnish and added aroma
- 1.5 g Cornstarch (玉米淀粉)
  - Tip: Used to thicken the sauce

## Tools

Cleaver / chef's knife, Cutting board, Wok / deep fryer, Slotted spoon, Oil thermometer, Seasoning bowl

## Method (8 steps)

1. **Prepare the pork** — Cut the pork tenderloin into even slices about 8mm thick, removing any sinew. Rinse away the blood, then optionally add baking soda, toss to coat, and let sit for 5 minutes before rinsing clean.
   - Duration: 10 min
   - Tip: The slices should be uniform in thickness
   - Tip: Be sure to rinse the baking soda off thoroughly, or it will leave a bitter taste
   ![Step 1: Prepare the pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_1.jpg)
2. **Marinate the pork slices** — Add 3g salt and 5ml cooking wine (Shaoxing) to the pork slices, toss to combine, and marinate for 15 minutes.
   - Duration: 15 min
   - Tip: Marinating gives the slices a deeper base flavor
   ![Step 2: Marinate the pork slices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_2.jpg)
3. **Coat with batter (settled starch method)** — Add water to the potato starch and let it sit for 60 minutes. Pour off the top layer of water, keeping the starch slurry at the bottom. Add the pork slices, then add 5ml water and 3ml oil, and stir to combine.
   - Duration: 60 min
   - Tip: The starch slurry should have a non-Newtonian fluid consistency
   - Tip: A small amount of oil prevents sticking during frying
   ![Step 3: Coat with batter (settled starch method)](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_3.jpg)
4. **Make the sweet & sour sauce** — Mix 65g white sugar, 55g white vinegar, 4g light soy sauce, and 2g salt, stirring to combine. Optionally prepare a small amount of cornstarch slurry as a backup.
   - Duration: 2 min
   - Tip: The classic version does not use ketchup
   ![Step 4: Make the sweet & sour sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_4.jpg)
5. **Prepare the garnishes** — Julienne the scallion (white part), ginger, and carrot. Cut the cilantro into segments and slice the garlic.
   - Duration: 5 min
   - Tip: Julienne the vegetables thinly so they cook through quickly
   ![Step 5: Prepare the garnishes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_5.jpg)
6. **Deep-fry the pork slices** — Fry in three stages: first fry at 170°C to set the shape, then remove; second fry at 200°C until golden and crispy; third fry at 220°C for a quick blast to boost crispiness.
   - Duration: 15 min
   - Tip: Add slices one at a time to prevent sticking
   - Tip: Oil temperature control is key to achieving crispiness
   ![Step 6: Deep-fry the pork slices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_6.jpg)
7. **Toss and finish** — Leave a thin layer of oil in the wok, reduce the sweet & sour sauce until thickened, then add the pork slices and garnishes. Toss quickly to coat everything evenly.
   - Duration: 2 min
   - Tip: Toss quickly to prevent the outer shell from becoming soggy
   ![Step 7: Toss and finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_7.jpg)
8. **Plate and serve** — Transfer to a plate and sprinkle with white toasted sesame seeds.
   - Duration: 30 sec
   - Tip: Best enjoyed while hot
   ![Step 8: Plate and serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_lao-shi-guo-bao-rou/step_8.jpg)

## Tips

- The pork slices should be 8mm thick; too thick or too thin will affect the texture.
- Control the oil temperature during frying to avoid an overly dark or non-crispy shell — this is very important.
- When reducing the sweet & sour sauce, cook until thick but not clumpy, so it doesn't turn into syrup.

## Overview image

![Classic Guo Bao Rou (Sweet & Sour Pork) — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_lao-shi-guo-bao-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/老式锅包肉/老式锅包肉.md

## Related recipes

- [Sweet & Sour Pork Tenderloin](https://cookbook.cn-trending.com/r/meat_dish_tang-cu-li-ji/)
- [Sweet & Sour Pork Ribs](https://cookbook.cn-trending.com/r/meat_dish_tang-cu-pai-gu/)
- [Dry-Fried Chicken Cubes](https://cookbook.cn-trending.com/r/meat_dish_gan-bian-zi-ji/)
- [Sweet & Sour Pork](https://cookbook.cn-trending.com/r/meat_dish_gu-lu-rou/)

---

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