Famous Northeastern Dishes ~ Guobao Pork

Overview

There is a well-known dish in the Northeast called Guobao Pork. You must order it every time you go to a restaurant. Whether the restaurant dish is good or not depends on whether the Guobao Pork is delicious. This dish is worthy of being a famous Northeastern dish. It tastes crispy on the outside and soft and tender on the inside. It is sour and sweet, sour and sweet. You will never forget it after eating it once. Guobao Pork has become the number one dish in the hearts of Northeastern people.

Tags

• hot dishes
• northeastern cuisine
• lunch
• dinner
• aged vinegar
• cooking wine
• coriander
• corn starch
• green onions
• pork tenderloin
• potato starch
• refined salt
• rice vinegar
• white sugar
• carrot
• ginger

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Chop green onions, ginger and carrots into thin strips.

   

3. 3 Soak the finely chopped slices and coriander leaves in water for a while.

   

4. 4 Cut the top of the pork loin into approximately 4 mm slices.

   

5. 5 Gently tap it with a knife a few times to break the fascia so that the meat tastes more tender.

   

6. 6 Put the meat into a small basin, add half a teaspoon of salt and a spoonful of cooking wine, mix well and marinate for five minutes.

   

7. 7 Make a paste with potato starch. The ratio of starch to water is 1:1. Add a little cooking oil and mix well (don't mind if I use my hands, this is how restaurants use their hands).

   

8. 8 Put the meat slices into the starch paste and mix evenly. If the meat slices are not dripping down when picked up by the hanging paste, it means that the ratio of the starch paste is just right.

   

9. 9 When the oil in the pot is 60% hot (small bubbles will form when you insert chopsticks into it), add the meat slices and fry them. I fry them in batches. I put less oil in them when I make them at home. Take them out after frying.

   

10. 10 When the oil temperature rises to 70% hot, put them all in the pan and fry them again. Take them out after about 15 minutes.

    

11. 11 Prepare a bowl of sweet and sour sauce: 5 spoons of white sugar, 2 spoons of rice vinegar, half a spoon of mature vinegar, add appropriate amount of water and stir to dissolve, then add 2 spoons of water starch and mix well.

    

12. 12 Add the sauce to the pot and simmer over low heat until thickened.

    

13. 13 Add the meat slices, onion, ginger, and carrot shreds, and quickly turn the spoon over high heat to coat evenly with the gravy.

    

14. 14 The skin is crispy, the meat is soft and tender, and it has layers of sourness and then sweetness. You will never forget it after eating it once.

    

15. 15 Guobaorou, a famous Northeastern dish for entertaining foreign guests, is well-deserved.