Guobao Pork

Overview

Guobao Pork is the representative of Northeastern cuisine. It is the taste of hometown in the hearts of every Northeastern person. If possible, go to a restaurant to eat it. When you can't go out, you can make a plate at home. No matter whether it is authentic or not, you will be satisfied when you eat the familiar taste.

Tags

• hot dishes
• egg
• lean meat
• pepper noodles
• starch
• white sugar
• white vinegar
• minced garlic
• salt

Ingredients

Steps

1. 1 The meat is cut into pieces as thick as two one-yuan coins, and the size of the slices is two or three times the size of ordinary fried meat slices.

   

2. 2 Add one and a half spoonfuls of salt and one and a half spoonfuls of peppercorns, mix well and taste.

   

3. 3 Beat in two egg whites, not the yolks.

   

4. 4 Mix well, the purpose is to make the meat tender and to increase the stickiness when the starch is added later. Leave for five minutes.

   

5. 5 Now for the second step, add the juice. This is the secret of sweet and sour.

   

6. 6 Use half a bowl of rice vinegar, because I used one pound and six taels of lean meat, so the juice cannot be less. If the meat is less juicy, add less.

   

7. 7 Two tablespoons of sugar. In fact, every time I dip my chopsticks into the prepared juice to taste it, it should be more sour than sweet.

   

8. 8 Add half a spoonful of peppercorn noodles

   

9. 9 Add half a spoonful of salt.

   

10. 10 Look, this is the mixed juice. It’s half a bowl in total. The sugar won’t melt easily and will sink to the bottom. Just stir it up when making it. Generally speaking, it is more sour than sweet, with a slight salty taste. Minced garlic should be added at the end, but you have to wait until it is cooked, otherwise the vinegar will take away the spiciness of the garlic. There is also no need to put tomato sauce in the authentic Northeastern pot-roasted pork, otherwise it will lose its flavor.

    

11. 11 Now add the starch and water. It should be dry and thin enough that it can hang on the meat without dripping, and the chopsticks can be stirred in the meat.

    

12. 12 Heat the oil with an induction cooker at 200°, unfold each piece and fry until light brown and take it out. At this time, adjust the induction cooker to 280° and heat the oil for two minutes. When the oil smokes, put the meat back into the oil and fry until golden, which will take about two or three minutes. Remember to turn frequently to heat evenly.

    

13. 13 Put the oil in the pot, and when it is hot, add the prepared juice and minced garlic. When it is hot, add the meat and soak it in the juice and take it out of the pot immediately. The meat will take a total of twenty or thirty seconds in the pot. The meat will soften over time.

    

14. 14 Burnt on the outside and tender on the inside, sweet and sour, which will whet your appetite!