Plato principal
Guo Bao Rou (Dongbei Sweet and Sour Pork)
1 hPara 3Nutri-Score D€€
D
1 h
1 hGuo Bao Rou (Dongbei Sweet and Sour Pork)
lo que necesita
Ingredientes
pork loin (thinly sliced against the grain into flat slices)Carne500 g
salt (for the marinade)Especias5 g
soy sauce (for the marinade)Despensa20 ml
white pepper (ground)Especias2 g
Chinese cooking wineDespensa15 ml- potato starch (for the batter)Despensa200 g
water (for the batter)Otro100 ml- frying oil (for deep frying)Despensa1,5 litros
ginger (minced)Frutas y verduras15 g
garlic (minced)Frutas y verduras3 piezas- rice vinegarDespensa120 ml
sugarDespensa100 g- salt (for the sauce)Especias2 g
- soy sauce (for the sauce)Despensa15 ml
- cooking oil (for frying the aromatics)Despensa15 ml
por ración
Nutrición
753kcal
- Carbohidratos
- 63 g
- Proteínas
- 35 g
- Grasas
- 40 g
lo que usará
Utensilios
Bol ×2
Freidora
Sartén
Espumadera
Termómetro de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Fry the aromatics
- Heat the cooking oil in a pan and fry the minced ginger and garlic.
- Paso 5
Make the sweet and sour sauce
- Pour in the rice vinegar, sugar, salt and soy sauce.
- Let it bubble into a glossy sauce.
- Paso 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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