MEAT, SECOND COURSE

GUO BAO ROU, THE SWEET AND SOUR PORK COOKED IN THE NORTHEAST WAY

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Today I would like to share with you one of my home region’s (northeast China) best known dishes: Guobao Rou, fried pork fillet in sweet and sour sauce. It is a dish with simple ingredients and easy preparation, perfect as a home dish. In the meantime, thanks to the juicy meat and its flavorful sauce, it could as well be a great presentation of your warm hospitality when having guests for dinner.

un piatto che si presta sia ad essere cucinato a casa, grazie ai semplici ingredienti ed una preparazione molto facile

A WELCOME-HOME DISH

When mentioning Guo Bao Rou, the first person coming to my mind is my aunt. She had used to bring me to eat Guo Bao Rou in restaurants and at her place in my childhood. Ten years ago, during my last visit back to my hometown, she brought me to a local restaurant for dinner. With no surprise, she ordered the sweet and sour pork as her gesture of welcoming me.

“This restaurant still makes the Guo Bao Rou in the old-fashioned way (we will talk about it in the following paragraph), which is not easy to find these days!” My aunt was very proud about her choice.

When I had the juicy and crispy pork in my mouth, I had moments of my childhood flashback: a reward for getting a high score in school exams; a celebration with friends at the end of school year; a farewell dinner before I left my hometown for overseas, etc.

Guo Bao Rou, maiale in agrodolce nello stile di Dong Bei

THE SWEET AND SOUR SAUCE FOR GUO BAO ROU: THE OLD AND MODERN WAYS

There are two major recipes for the sweet and sour sauce: the old (traditional) way was to mix rice vinegar and sugar. In this case, the dish remains with the color of the fried pork, which looks much original. While the modern version brings the ketchup into the sauce preparation, which adds an appetising red color to the result.

In this recipe, I would try the old-fashioned way. Not only because it is less artificial, but also it is the way I remembered this dish.

SWEET AND SOUR PORK (锅包肉)

Recipe by Sasha WangCourse: SECOND COURSECuisine: Northeast ChinaDifficulty: Media
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Guobao Rou, fried pork fillet in sweet and sour sauce, one of my home region’s (northeast China) best known dishes. It is a dish perfect as a home dish. In the meantime, it could as well be a great presentation of your warm hospitality when having guests for dinner.

INGREDIENTS

  • Pork + The marinade
  • Pork filet: 300g

  • Salt: 1 tsp

  • White pepper ground: 2 tsp

  • Shaoxing wine (or white wine): 3 tbsp

  • The starch mixture
  • Corn starch: 125g

  • Water: 200g

  • The sweet and sour sauce
  • Rice vinegar: 8 tbsp

  • Sugar: 8 tbsp

  • Salt: 1 tsp

  • Other ingredients
  • Sunflower oil: abbondante for frying

  • Ginger: 8-10g, cut in julienneZenzero: 8-10g, tagliato in julienne

  • Garlic: 1 grove, cut in slices

  • Carrot: 20-30g, cut in julienneCarote: 20-30g, tagliato in julienne

  • Coriander stalk: a little

Preparation

  • The starch mixture
  • Mix the corn starch and water together. Leave it to settle for 30 minutes. Meanwhile, prepare the pork.come preparare il fluido d'amido di mais
  • (After 30 minutes) you will have the fluid of corn starch at the bottom of the bowl and a layer of clear water on top. Slowly pour away the water, leaving only the dense fluid for later use.come preparare il fluido d'amido di mais
  • Pork + The marinade
  • Cut the pork fillet into slices with 2mm thickness.Taglia il filetto di maiale in fette con spessore di 2mm.
  • Mix the pork slices with all the ingredients listed in the group "Pork + The marinade". Leave it to marinate for 15-20 minutes.
  • (After 20 minutes) Add in the corn starch fluid and mix it well with the pork. Make sure every piece of the meat is covered with the fluid.aggiungi il fluido di amido nel maiale
  • Cooking
  • Pour abbondante sunflower oil into a pot for frying and heat it up to 160°C.
  • Lower the fire to medium hight and carefully put the pork piece by piece into the oil. Leave some space among each piece to prevent from sticking together. Fry the meat in different patches if needed.friggere il maiale in fette nell'olio
  • Leave the meat to fry for 2-3 minutes before flipping. Fry the meat in total for 6-7 minutes before taking them out.maiale fritto per maiale in agrodolce Guo Bao Rou
  • Heat up a new wok with 4-5 tbsp of sunflower oil. Add in the garlic and ginger, stir-fry them for 20 seconds.
  • Mix all the ingredients listed in the group "The sweet and sour sauce". Pour it into the wok while stirring it using a spatula. saltare la salsa agrodolce nel wok
  • Once the sugar is melt and there are big bubbles forming in the wok, add in the meat, the carrot and the coriander.Una volta lo zucchero è sciolto e ci sono grandi bolle formate, aggiungi il maiale fritto, le julienne di carote e lo sterno di coriandoli.
  • Stir-fry all the ingredients for 1 minute, coving each piece of meat with the sweet and sour sauce.Guo Bao Rou, maiale in agrodolce nello stile di Dong Bei
MAIALE IN AGRODOLCE (GUO BAO ROU)

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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