Plat
Guo Bao Rou (Dongbei Sweet and Sour Pork)
1 hPour 3Nutri-Score D€€
D
1 h
1 hGuo Bao Rou (Dongbei Sweet and Sour Pork)
ce qu’il vous faut
Ingrédients
pork loin (thinly sliced against the grain into flat slices)Viandes500 g
salt (for the marinade)Épices5 g
soy sauce (for the marinade)Épicerie20 ml
white pepper (ground)Épices2 g
Chinese cooking wineÉpicerie15 ml- potato starch (for the batter)Épicerie200 g
water (for the batter)Autres100 ml- frying oil (for deep frying)Épicerie1,5 litres
ginger (minced)Fruits et légumes15 g
garlic (minced)Fruits et légumes3 morceaux- rice vinegarÉpicerie120 ml
sugarÉpicerie100 g- salt (for the sauce)Épices2 g
- soy sauce (for the sauce)Épicerie15 ml
- cooking oil (for frying the aromatics)Épicerie15 ml
par portion
Nutrition
753kcal
- Glucides
- 63 g
- Protéines
- 35 g
- Lipides
- 40 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Poêle
Écumoire
Thermomètre de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Fry the aromatics
- Heat the cooking oil in a pan and fry the minced ginger and garlic.
- Étape 5
Make the sweet and sour sauce
- Pour in the rice vinegar, sugar, salt and soy sauce.
- Let it bubble into a glossy sauce.
- Étape 6
Coat the pork in the sauce
- Toss the fried pork into the sauce, in the pan or in a bowl.
- Serve right away.
les plus cuisinées d’abord