Guo bao rou (Dongbei sweet and sour crispy pork)

Method

1. 1

   Step 1

   Season the pork with salt. Stir the starch with the water into a thick batter (it should coat a spoon heavily), then coat the slices.

   • 8 min
2. 2

   Step 2

   Mix the sugar (opens in a new tab), vinegar, soy sauce (opens in a new tab) and salt until the sugar dissolves.

   • 2 min
3. 3

   Step 3

   Heat the oil to 170 °C and fry the slices one at a time so they don't stick, until pale and set. Drain.

   • 6 min
   • 170°C
   • Wok (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Deep-frying: never fill the wok more than a third full and keep a lid nearby.

4. 4

   Step 4

   Raise the oil to 190 °C and fry the pork again briefly until deep golden and very crisp. Drain.

   • 2 min
   • 190°C

   Food safety: Pork must be cooked through — no pink in the thickest slice.

5. 5

   Step 5

   Pour off all but 1 tbsp oil. Stir-fry the ginger, carrot (opens in a new tab) and spring onion (opens in a new tab) for a few seconds, pour in the sauce and let it bubble until slightly syrupy.

   • 1 min
   • high heat

   

6. 6

   Step 6

   Add the pork, toss quickly to glaze and serve at once with coriander.

   • 1 min
   • high heat