Entree: China – Northeast Dongbei – 锅包肉 ➤ Guō bāo ròu (Crispy sweet-and-sour battered pork from Northeast China)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 20 min

Total 45 min

Ingredients

- 1.25 lb (567 g) pork tenderloin, trimmed and cut into 1/4-inch thick slices
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) white pepper
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 large egg, beaten
- 1 cup (120 g) cornstarch, divided (for coating and dredging)
- Vegetable oil for deep frying
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (45 ml) granulated sugar
- 1 tbsp (15 ml) light soy sauce (for sauce)
- 1/4 cup (60 ml) water (for sauce)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, minced
- 2 scallions, thinly sliced for garnish
- 1 tsp (5 ml) toasted sesame oil, optional
- Toasted sesame seeds for garnish, optional

Instructions

1. Marinate the pork: combine pork slices with 1 tbsp soy sauce, Shaoxing wine, 1/2 tsp white pepper, and 1 tsp salt. Let sit 15–20 minutes.
2. Prepare coating: place beaten egg in one bowl and 3/4 cup (90 g) of the cornstarch in a second bowl for dredging. Toss marinated pork in the remaining 1/4 cup (30 g) cornstarch until lightly coated, then dip each piece in the beaten egg and dredge again in the 3/4 cup cornstarch for a thicker crisp crust.
3. Heat oil in a deep pot or wok to 325°F (160°C) for the first fry. Fry the pork in batches without crowding until pale golden and cooked through, about 2–3 minutes per batch. Remove to a wire rack.
4. Increase oil heat to 375°F (190°C) for the second fry. Fry the first-round pieces again until deep golden and very crisp, about 1–2 minutes. Drain on paper or a rack.
5. Make the glaze: heat a large skillet or wok over medium heat, add a small splash of oil and sauté garlic and ginger until fragrant, about 30 seconds. Add rice vinegar, sugar, 1 tbsp soy sauce, and 1/4 cup (60 ml) water; bring to a simmer and dissolve the sugar.
6. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy coating consistency, about 30–60 seconds. Remove from heat and stir in sesame oil if using.
7. Quickly return the fried pork to the pan with the glaze and toss gently to coat each piece evenly so the batter stays crisp under a thin glossy sauce.
8. Transfer to a serving platter, garnish with sliced scallions and sesame seeds, and serve immediately with plain rice.