The method
4 steps · 40 min
- 01
Marinate pork briefly; dip in starch batter.
- 02
Deep-fry at 340°F until pale; re-fry at 375°F until crisp.
- 03
Reduce sauce; thicken lightly with slurry.
- 04
Toss pork with sauce and aromatics; serve immediately.
← The IndexNorthern China
Guo Bao Rou
Dongbei's ancestor of sweet-and-sour pork — twice-fried pork slices in a bright, translucent sugar-vinegar glaze.
Sweet40 minServes 3
