Guobao Pork

Overview

Speaking of New Year dishes, there is a dish that has been popular for a long time at the New Year’s Eve banquet of Northeastern people: pot-wrapped pork. This dish was created by Chef Zheng Xingwen to adapt to the sweet and sour taste of many Russian customers in the Northeast. It was originally called Guo Bao Pork. The Russians couldn't pronounce it correctly, so they always pronounced it as "guobaorou", so the name of the dish was passed down. In 1911, Chef Zheng became famous with one dish, and Guobao Pork became famous far and wide. It has been popular for hundreds of years. Nowadays, the method of making Guobao Pork in various places is to fry it, but the sauces show a variety of flavors, such as sweet and sour, orange juice, fruity, etc. The favorite of Liaoning people is tomato flavor. What I made this time was the Liao version of tomato flavor. In addition to tomato sauce, I also added concentrated orange juice, which can not only make the taste richer, but also temper the heavy color of tomato sauce. The sweet and sour tomato-flavored sauce wraps up the tenderloin, which is golden in color, charred on the outside and tender on the inside. When you take a bite, you will find both the crispy and tender skin and the white, tender and delicious meat. The sweet and sour sauce surrounds the taste buds on the tongue, making it impossible to be picky. With such a rich flavor and such festive and dazzling colors, how can such a famous Northeastern dish with a century-old history not be held on the annual banquet table of Northeastern people for hundreds of years?

Tags

• hot dishes
• common dishes
• meat dishes
• chinese cuisine
• old man
• northeastern cuisine
• winter recipes
• dinner
• concentrated orange juice
• cooking wine
• oil
• pork tenderloin
• shredded green onions
• starch
• tomato sauce
• white sugar
• white vinegar
• salt
• water

Ingredients

Steps

1. 1 Wash the pork tenderloin, place it in the freezer of the refrigerator until slightly hard, then take it out.

   

2. 2 Cut the meat into slices about 2 mm thick.

   

3. 3 Put the meat slices into a container, add a little salt, cooking wine, and starch, mix well and marinate for 20 minutes.

   

4. 4 Cut the scallions into long strips.

   

5. 5 Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt and water, and mix thoroughly to form juice.

   

6. 6 Pour the starch into a large bowl and add an appropriate amount of water little by little until the dry consistency is enough for the juice to flow smoothly when picked up. Add a little salt and a few drops of oil and mix well.

   

7. 7 Put the marinated meat slices into the starch paste and stir to coat evenly with the starch paste.

   

8. 8 Pour oil into the pot and wait until the oil temperature rises to 60 to 70% hot. Put the sliced onions into the pot until a series of bubbles appear around the onions.

   

9. 9 Coat the meat slices with starch paste and put them into the pot one by one.

   

10. 10 Fry until golden in color and take out until all the meat slices are fried.

    

11. 11 Turn up the heat slightly, and when the oil temperature rises, pour all the meat slices into the pot and fry again. Fry briefly for about 20 seconds and then remove.

    

12. 12 Put a little oil in the wok, when the oil temperature rises, add the shredded green onions, stir-fry briefly until fragrant, then pour in the sauce, stir-fry evenly with a spatula, pour in the fried meat slices and stir-fry so that they are evenly coated with the sauce, then add a little oil, stir-fry evenly and serve.