Guobaorou comes from Harbin in Heilongjiang province and was created in the early 20th century, made milder than the salty original for foreign guests.
Thin pork cutlets are double-fried until glassy and crisp, then tossed in a clear sweet-and-sour sauce.
Servings3
Time50 min
LevelMedium
Ingredients
Pork loin★400 g
Potato starch★120 g
Sugar & rice vinegar★3 tbsp each
Ginger & carrot★some of each
Spring onion2 stalks
Oil for fryingplenty
★ = available authentic in the Asia Boutique
Preparation
1
Slice the pork flat and dip in wet starch.
2
Double-fry in hot oil until crisp.
3
Boil sugar, vinegar and a little water into a sauce.
4
Briefly fry ginger, carrot and spring onion.
5
Toss the pork in the sauce and serve at once.
Make it original
Potato starch and rice vinegar for guobaorou are in the Asia Boutique.
