Classic Guo Bao Rou (Sweet & Sour Pork)

Method8 steps

1. 1

   Prepare the pork

   处理猪肉

   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.

   将猪通脊肉切成厚度 8mm 的均匀肉片，去除筋膜。冲洗血水后，可选加入小苏打抓匀静置 5 分钟，再冲洗干净。

   ⏱10 min

   • 💡 The slices should be uniform in thickness肉片厚度要均匀
   • 💡 Be sure to rinse the baking soda off thoroughly, or it will leave a bitter taste小苏打一定要冲洗干净否则有苦味
   
2. 2

   Marinate the pork slices

   腌制肉片

   Add 3g salt and 5ml cooking wine (Shaoxing) to the pork slices, toss to combine, and marinate for 15 minutes.

   肉片中加入盐 3g、料酒 5ml，拌匀腌制 15 分钟。

   ⏱15 min

   • 💡 Marinating gives the slices a deeper base flavor腌制可使肉片底味更足
   
3. 3

   Coat with batter (settled starch method)

   挂浆（沉淀淀粉法）

   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.

   土豆淀粉加水静置 60 分钟，倒掉上层水，保留底层淀粉浆。放入肉片，加 5ml 水和 3ml 油搅拌均匀。

   ⏱60 min

   • 💡 The starch slurry should have a non-Newtonian fluid consistency淀粉浆应呈非牛顿流体状
   • 💡 A small amount of oil prevents sticking during frying加少量油可防止炸时粘连
   
4. 4

   Make the sweet & sour sauce

   调制糖醋汁

   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.

   混合白糖 65g、白醋 55g、生抽 4g、盐 2g，搅拌均匀。可选准备少量水淀粉备用。

   ⏱2 min

   • 💡 The classic version does not use ketchup老式口味不放番茄酱
   
5. 5

   Prepare the garnishes

   准备配菜

   Julienne the scallion (white part), ginger, and carrot. Cut the cilantro into segments and slice the garlic.

   葱、姜、胡萝卜切丝，香菜切段，蒜切片。

   ⏱5 min

   • 💡 Julienne the vegetables thinly so they cook through quickly丝要切得细一些，方便快速断生
   
6. 6

   Deep-fry the pork slices

   炸制肉片

   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.

   分三次炸制：初炸(170℃)定型捞出；复炸(200℃)至金黄酥脆；三炸(220℃)快速复炸提脆。

   ⏱15 min

   • 💡 Add slices one at a time to prevent sticking逐片下锅防止粘连
   • 💡 Oil temperature control is key to achieving crispiness油温控制是酥脆的关键
   
7. 7

   Toss and finish

   炒制出锅

   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.

   锅留底油，熬浓糖醋汁，倒入肉片和配菜，快速翻炒均匀裹汁。

   ⏱2 min

   • 💡 Toss quickly to prevent the outer shell from becoming soggy翻炒动作要快，以免外皮泡软
   
8. 8

   Plate and serve

   出锅装盘

   Transfer to a plate and sprinkle with white toasted sesame seeds.

   盛入盘中，撒上白熟芝麻即可。

   ⏱30 sec

   • 💡 Best enjoyed while hot趁热食用口感最佳