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Guo Bao Rou (Dongbei Sweet and Sour Pork)
1 Std.Für 3Nutri-Score D€€
D
1 Std.
1 Std.Guo Bao Rou (Dongbei Sweet and Sour Pork)
was Sie brauchen
Zutaten
pork loin (thinly sliced against the grain into flat slices)Fleisch500 g
salt (for the marinade)Gewürze5 g
soy sauce (for the marinade)Vorräte20 ml
white pepper (ground)Gewürze2 g
Chinese cooking wineVorräte15 ml- potato starch (for the batter)Vorräte200 g
water (for the batter)Andere100 ml- frying oil (for deep frying)Vorräte1,5 Liter
ginger (minced)Obst & Gemüse15 g
garlic (minced)Obst & Gemüse3 Stücke- rice vinegarVorräte120 ml
sugarVorräte100 g- salt (for the sauce)Gewürze2 g
- soy sauce (for the sauce)Vorräte15 ml
- cooking oil (for frying the aromatics)Vorräte15 ml
pro Portion
Nährwerte
753kcal
- Kohlenhydrate
- 63 g
- Eiweiß
- 35 g
- Fett
- 40 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Fritteuse
Bratpfanne
Schaumlöffel
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Slice and marinate the pork
- Thinly slice the pork loin against the grain into flat slices.
- Marinate the pork with the salt, soy sauce, white pepper and Chinese cooking wine.
- Let it marinate as long as you can wait.
- Schritt 2
Make the starch batter
- Mix the potato starch with the water into a thick, goopy batter.
- Adjust the ratio as needed: a thicker batter is harder to coat the slices but fries crunchier.
- Schritt 3
Deep fry the pork
- Deep fry the coated pork slices at 160 °C.
- Double fry at 200 °C, keeping enough oil and space since it gets sticky.
- Take the pork out when the texture is crispy; it will not turn golden brown because of the starch.
- Schritt 4
Fry the aromatics
- Heat the cooking oil in a pan and fry the minced ginger and garlic.
- Schritt 5
Make the sweet and sour sauce
- Pour in the rice vinegar, sugar, salt and soy sauce.
- Let it bubble into a glossy sauce.
- Schritt 6
Coat the pork in the sauce
- Toss the fried pork into the sauce, in the pan or in a bowl.
- Serve right away.
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