Guo Bao Rou (Crispy Sweet-and-Sour Pork) recipe - ingredients, nutrition and when to eat it
Guo bao rou is a dish from northeastern China made by coating pork in starch, frying it until crisp, then tossing it in a sweet-and-sour sauce.
Guo bao rou is a dish from northeastern China made by coating pork in starch, frying it until crisp, then tossing it in a sweet-and-sour sauce. It’s crispy on the outside and juicy inside, and makes a great addition to a dinner shared with friends or family.
Chinese · 40 minutes to cook
Nutrition (per 769.5g serving): 4640.4 kcal · protein 36.3g · carbohydrate 51.1g · fat 465.2g · sodium 481.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the starch settle in water, then pour off the water on top to make a coating that clings well to the pork.
Tips: Frying all the pork at once lowers the oil temperature, so fry it in two or three batches.
Tips: Toss the pork briefly in the sauce; cooking it for too long can make the coating soggy.
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Ingredients (1 serving)
- Pork tenderloin — 160 g
- Potato starch — 45 g
- Cooking oil — 500 ml
- Sugar — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Soy sauce — 1 tsp
- Water — 2 Tbsp
- Ginger — 5 g
- Carrot — 20 g
- Scallion — 10 g