Guobao Pork is a very famous "hard dish" in Northeast China. It can be seen on the dining table on important occasions. Some people have never been to the Northeast at all, but if you ask them what Northeastern delicacies are, it is very likely that Guobao Pork is on their list of delicacies!
In fact, Guobaorou was not called this name at first. Its original name was "Guobaorou". It is said that many foreigners like this dish very much, but their Chinese pronunciation is not standard, and they often say "explosion" as "bao". Over time, Guobaorou became "Guobaorou".
This dish is actually very simple to make. Its main features are the sweet and sour taste, as well as the crispy outside and tender inside. Here I will briefly share the home-made recipe of Guobao Pork!
[Guobao Pork]
Ingredients: Pork tenderloin, onions, ginger, garlic, carrots, coriander, corn starch, flour
Seasoning: light soy sauce, white sugar, 9 degree rice vinegar, salt, sesame oil
Step 1: The best choice for Guobao Pork is pork tenderloin, and cut into slightly thicker slices, just like the picture below.
Step 2: Use the back of the knife to pat the meat slices a few times. This will taste better and prevent the meat from rolling up when fried.
Step 3: Add a little salt and cooking wine (optional) to the meat, mix well and marinate for about 10-20 minutes.
Step 4: Make pot sauce, 3-4 spoons of sugar, appropriate amount of salt, 3 spoons of 9 degree rice vinegar, 1 spoon of light soy sauce, half a spoon of sesame oil, and finally stir evenly. The specific amount will increase or decrease according to the amount of meat.
Step 5: Make batter, 4 tablespoons of cornstarch, 1 tablespoon of flour, add an appropriate amount of water and a tablespoon of cooking oil. The batter will look like the picture below. (The authentic Guobao Pork batter is made from potato starch that has been soaked in advance. This batter saves time and tastes good)
Step 6: Heat the oil in a pan, add the battered meat slices when the oil temperature is 6-70%, fry until it is set and golden, then take it out. Don't move it just after taking it out of the pan. After it's set, tap it a little and it will loosen.
Step 7: Increase the oil temperature to 80%, return the meat slices to the pot and fry for about 20 seconds, then remove the meat slices, so that the texture of the meat slices will be charred on the outside and tender on the inside.
Step 8: Shred the green onions, ginger, and carrots, and prepare a small amount of coriander segments and garlic slices.
Step 9: Heat up the oil in another pan, add shredded ginger and carrots and stir-fry until cooked, then add the meat and steamed bun sauce and stir-fry evenly.
Step 10: Finally add garlic slices, coriander segments, and shredded green onions, stir well over high heat and serve!
Cooking details
After slicing the tenderloin, be sure to fluff it with the back of a knife, so that the taste will be more perfect; Part 1 The steamed bun juice from the noodles can be used to cook 200-400 kilograms of pork tenderloin. Don’t rush to flip the meat pieces when frying them for the first time. The main purpose is to fry them until they are cooked and set. After the shape is set, tap lightly with a shovel to loosen them. The second frying is for coloring. The most important thing is to make the taste charred on the outside and tender on the inside. Therefore, the re-frying time should not be too long, just about the same will do.
The batter for authentic pot-roasted pork is made of potato starch. The specific operation is to soak the potato starch thoroughly in advance, then drain the top layer of water. When the meat slices are wrapped in batter, grab it and then pour in an appropriate amount of water until you feel that the batter can evenly coat the meat surface.
You can also use cornstarch with flour. There is basically no difference in taste, and it saves a lot of time! If you are looking for perfection, you can choose potato starch, and be sure to soak it thoroughly!
This article was edited/original by John Fantexi. Welcome to pay attention and help you gain knowledge together! If you have anything you don’t understand, please leave it in the comment area below. If you also like my article, remember to "like" + "follow" + "forward".
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