Old-Style Guobaorou

Guobaorou is a classic Northeastern Chinese dish that originated in Harbin, specifically from the Daitaifu (Governor's Residence). It is characterized by a distinct, bright sour aroma achieved with white vinegar, a crispy exterior, and tender, smooth pork slices, resulting in a refreshing sweet-and-sour flavor. The pork provides high-quality protein, while the combination with vegetables such as scallions and ginger helps stimulate the appetite and cut through richness. Mastering this dish requires skill in coating the meat, controlling oil temperature, and double-frying techniques, making it of medium to high difficulty; beginners should practice patiently. From marinating the meat and preparing the batter to frying and plating, the estimated preparation time is approximately 90 minutes.

Estimated Calories：882 kcal

Ingredients and Tools

• Pork tenderloin
• Green onions
• Ginger
• Garlic
• Carrot (optional)
• Cilantro
• White vinegar (9% acidity is recommended for the pronounced vinegar aroma characteristic of old-style guo bao rou)
• Granulated sugar
• Cooking wine
• Salt
• MSG
• Potato starch
• All-purpose flour
• Baking soda
• White toasted sesame seeds (optional)
• Cooking oil

Calculation

Per serving (serves approximately 2):

• Pork tenderloin 300g
• Cooking wine 5ml
• Green onion 50g
• Ginger 30g
• Garlic 3-4 cloves
• Carrot 10g (optional)
• Cilantro 10g
• Baking soda 5g (optional)
• Salt 5g
• Light soy sauce 4g
• White vinegar 55g
• White sugar 65g
• Cornstarch 1.5g (can be substituted with potato starch)
• Method 1: Potato starch 170g
• Method 2: Potato starch 210g and All-purpose flour 70g
• Cooking oil 1000ml (for frying)
• White sesame seeds 5g (optional)

Steps

1. Preparing the Pork:

   • Slice the pork loin into uniform slices that are 8mm thick, removing any white sinew.
   • Rinse the slices with clean water to remove blood.
   • Optional: Add 5g of baking soda, mix thoroughly, and let sit for 5 minutes.
   • Rinse 1-2 times with clean water to remove excess baking soda.

2. Marinating the Slices:

   • Add 3g of salt and 5ml of cooking wine to the slices, mix well, and marinate for 15 minutes.

3. Coating the Slices:

   • Method 1 (Recommended):
     • Add 170g of potato starch to an excess amount of clean water, stir until mixed, and let sit for 60 minutes to allow the starch to settle and separate.
     • Pour out all the water from the top layer, retaining the starch slurry at the bottom (which resembles a non-Newtonian fluid).
     • Add the meat slices, 5ml of clean water, and 3ml of cooking oil, then stir until well combined.
   • Method 2:
     • Mix 210g of potato starch with 70g of all-purpose flour.
     • Add clean water in small amounts multiple times, stirring until the mixture reaches a yogurt-like consistency where it forms threads when lifted and can pile up in the bowl.
     • Add 10ml of cooking oil and 1g of baking soda, then stir until well combined.
     • Place the marinated meat slices into the slurry and mix well to ensure each slice is evenly coated.

4. Preparing the Sweet and Sour Sauce:

   • Mix 65g of white sugar, 55g of white vinegar, 4g of light soy sauce, and 2g of salt, stir until well combined, and set aside.
   • Optional: Add 4g of water and 1.5g of cornstarch to make the sweet and sour sauce thicker.

5. Preparing the Garnishes:

   • Julienne the scallions, ginger, and carrots; cut the cilantro into segments; and slice the garlic.

6. Frying the Meat Slices:

   • First Fry:
     • Add cooking oil to the pan and heat it to 170℃ (60% heat).
     • Place the meat slices into the oil one by one. Fry until the surface sets, the coating does not stick to chopsticks, the slices float to the surface, and the color turns light yellow. This takes about 30 seconds (depending on the size of the slices). Remove and set aside.
   • Second Fry:
     • Increase the oil temperature to 200℃ (70% heat).
     • Place all the meat slices into the oil and fry until the exterior is golden brown and crispy, for about 30 seconds. Remove and set aside.
   • Third Fry (Optional):
     • Increase the oil temperature to 220℃ (80% heat).
     • Quickly re-fry the meat slices until they appear yellow with a hint of red, for about 30 seconds (depending on the ability to maintain the oil temperature). This enhances crispiness. Remove and drain the oil.

7. Stir-frying:

   • Leave 20ml of base oil in the pan, pour in the prepared sweet and sour sauce, and heat over high heat until boiling. Simmer until the sauce becomes thick, for about 30-60 seconds.
   • Optional: Remove 1/2 of the sweet and sour sauce to make the subsequent stir-frying easier.
   • Add the fried meat slices, shredded scallions, sliced garlic, shredded carrots, and cilantro pieces. Pour in the sweet-and-sour sauce set aside earlier, and quickly stir-fry 3 times to evenly coat the meat slices with the sauce.

8. Plate the Dish:

   • Transfer the Guo Bao Rou to a plate, sprinkle with toasted white sesame seeds (optional), and serve.

Additional Notes

• Notes:

  1. The meat slices should be 8mm thick; too thick or too thin will affect the texture.
  2. Control the oil temperature when frying to avoid the outer shell becoming too dark or not crispy; this is very important.
  3. When preparing the sweet and sour sauce, ensure it becomes viscous but does not clump, avoiding it turning into syrup.

• References:

  • Laofangu Version
  • Lao Dongbei Cuisine Version
  • Cunlv Version

If you encounter any issues or find ways to improve the process while following this guide, please submit an Issue or a Pull request.