Fried Pork in Scoop Recipe（Guo Bao Rou）
If you're looking for a dish that combines crispy and tender pork, today's Guobaorou is a must-try. This dish features pork slices coated in a thin layer of batter and fried to golden perfection. The crispy exterior contrasts beautifully with the tender pork inside, creating a unique texture that delights the palate. Anyone who tries it is sure to be won over by its deliciousness.
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锅包肉 (Guo Bao Rou) is a traditional dish from northern China, with a rich history that embodies centuries-old Chinese cooking techniques. The classic recipe for this dish involves coating the pork twice and frying it twice, resulting in an extra-crispy texture. If you're interested in this dish, follow my recipe to delve into the authentic history and techniques of making perfect Guo Bao Rou.
1.About Guo Bao Rou
Guo Bao Rou, originally known as "Guo Bao Rou" (锅爆肉), was created during the Guangxu reign of the Qing Dynasty by chef Zheng Xingwen from the Daotai Mansion in Harbin. This dish is known for its golden color and sweet-and-sour taste, making it a beloved classic.
Guo Bao Rou was initially modified to cater to foreign guests, particularly Russians, who preferred sweet and sour flavors. The original savory "Jiao Shao Rou Tiao" (焦烧肉条) was transformed into this new version. The preparation involves slicing and marinating pork tenderloin, coating it in a batter, frying it to a golden crisp, and then stir-frying it with a thickened sauce.
It is said that during the Qing Dynasty, Zheng Xingwen, who followed his father to Beijing at the age of six, gradually developed a passion for cooking. He later apprenticed under Chen Caibao, a master of Huaiyang cuisine. In 1907, Zheng Xingwen became the official chef in Harbin, serving Daotai Du Xueying. As Du frequently entertained foreign guests, especially Russians who favored sweet and sour dishes, he instructed his chefs to adapt their flavors. Zheng Xingwen then created Guo Bao Rou, turning Harbin into the birthplace of this iconic dish.
2.What Meat is Used for Guo Bao Rou?
Traditional Guo Bao Rou is made with pork. The most commonly used cuts include pork tenderloin, lean pork, or pork loin. These cuts are tender and perfect for achieving the desired texture of Guo Bao Rou. Pork tenderloin is the most popular choice.
You can select one of these cuts or mix them depending on your personal taste and preference. After slicing the pork thinly, it’s coated in a batter and fried to achieve a crispy exterior. To enhance the flavor and texture, remember to marinate the pork slices before frying. This step ensures the meat remains tender and adds depth to the dish.
3.Ingredients Needed
Here are the ingredients you'll need to prepare Guo Bao Rou:
Pork Tenderloin: The main ingredient, providing a tender texture and rich flavor.
Carrot: Adds color, texture, and a hint of sweetness to the dish, enhancing both the flavor and nutritional value.
Rice Vinegar: Used for seasoning and enhancing flavor, it adds depth and balance to the dish.
Green Onion, Garlic, Ginger: These aromatics elevate the dish’s fragrance and add layers of flavor.
Salt, Sugar, Soy Sauce: Essential for seasoning, these ingredients enhance the taste and overall flavor profile.
Potato Starch: Used to coat the pork, ensuring a crispy outer layer for the Guo Bao Rou.
Cilantro: Adds a fresh touch for garnish and aroma.
4.How to Slice Pork Tenderloin
Pork tenderloin should be sliced into thin strips. The width and length can be adjusted to your personal preference, but it's generally recommended to slice the pork into uniform pieces about 3-4mm thick. This thickness, roughly equivalent to the thickness of two stacked coins, ensures that the pork remains tender while cooking evenly.
5.Why Pork Tenderloin is Fried Twice
The pork tenderloin is fried twice to achieve the perfect texture for Guo Bao Rou. The first frying creates a crispy exterior and tender interior while shaping the meat. The second frying enhances the crispiness of the coating, giving Guo Bao Rou its golden, crunchy appearance. This double-frying process ensures that the dish has a tender interior and a perfectly crispy exterior, delivering the best possible eating experience.
6.Reusing Oil for Frying Pork Tenderloin
For Guo Bao Rou, which requires two rounds of frying, you can reuse the oil. Since pork has a neutral flavor compared to foods like fried chicken, which are heavily seasoned, the oil does not pick up strong flavors. Therefore, it's perfectly fine to reuse the oil for frying the pork tenderloin. Just make sure to strain the oil to remove any food particles before storing it for future use.
7.More Delicious Pork Recipes
Now that you have a detailed understanding of Guo Bao Rou, let's get started on making this delicious dish together!
INGREDIENTS
MAIN INGREDIENTS
- 400g pork tenderloin
ACCESSORIES
- Half a carrot
- 2 green onion stalks
- 4 cloves of garlic
- 150g potato starch
- 5 sprigs of cilantro
- 3 slices of ginger
SEASONINGS
- 5 tablespoons rice vinegar
- A pinch of salt
- Half a tablespoon soy sauce
- 3 tablespoons white sugar
- 500ml cooking oil
DIRECTIONS
STEP 1
stepsPrepare all the ingredients:
Gather the pork tenderloin, rice vinegar, potato starch, peeled carrot, cilantro, scallions, ginger, garlic, white sugar, soy sauce, and other necessary items.
STEP 2
Mix 150 grams of potato starch with an appropriate amount of water until smooth, then set aside.
STEP 3
Clean and pat dry 400 grams of pork tenderloin. Slice it into 3-4 millimeter thick, even pieces (about the thickness of two stacked coins).
STEP 4
Slice half a carrot into thin strips. Cut 5 cilantro stems into segments, slice 3 pieces of ginger into similar-length strips, and slice 4 cloves of garlic.
STEP 5
Soak the sliced pork tenderloin briefly in water, then drain and season with a pinch of salt. Toss to coat evenly.
Tip:
Soaking helps ensure that the Guo Bao Rou has a glossy appearance and is free of dark spots.
STEP 6
Prepare the sauce: Mix 3 tablespoons of white sugar with 5 tablespoons of rice vinegar and 3-4 grams of salt until well combined.
STEP 7
Add a few drops of soy sauce to the mixture to enhance the color of the Guo Bao Rou.
STEP 8
With all ingredients prepared, you’re ready to proceed.
STEP 9
After resting, the potato starch will separate into two layers. Pour off the water and retain the wet starch at the bottom. Use this wet starch to coat the meat slices evenly.
STEP 10
Heat oil in a pan until it reaches 70% of its maximum temperature. Fry the coated meat slices until they are crispy and then remove them.
STEP 11
Increase the oil temperature to 75% of its maximum and fry the meat slices again.
STEP 12
In a separate pan, heat oil and sauté the chopped onion, ginger, and garlic until fragrant.
STEP 13
Add the carrot and cilantro, and stir-fry until well combined.
STEP 14
Add the fried meat slices to the pan and continue to stir-fry.
STEP 15
Pour the prepared sauce around the edges of the pan.
STEP 16
Stir quickly for about 20-30 seconds, then remove from heat.
STEP 17
Your delicious Guo Bao Rou is ready to serve!
Recipe analyzer
- Recipes: Fried Pork in Scoop Recipe（Guo Bao Rou）
- Main Ingredients:7
- Servings per recipe:1
- Servings size:665 g
-
Energy (calories)：745 kcal
-
Protein：109.63 g
-
Fat：14.6 g
Why gray?
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Carbohydrates：38.97 g
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Protein: 62%461 kcal
-
Fat: 18%131 kcal
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Carbohydrates: 21%154 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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