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+---
+title: Guobaorou (sweet-and-sour pork)
+tags: ['fry', 'pork', 'easy', 'chinese', 'sweet', 'rice']
+date: 2025-02-18
+author: "Psyrow"
+---
+
+- ⏲️ Prep time: 15 min + 30 min marinating
+- 🍳 Cook time: 30 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 400g pork tenderloin or loin
+- 250g potato starch or cornstarch
+- 1/2 carrot
+- 2 tbsp tomato paste
+- 2 tbsp sugar
+- 1 tbsp vinegar (rice one ideally. 1 teaspoon if high %)
+- 1L oil (to fry)
+- 1/2 tsp salt
+
+## Directions
+
+1. Cut pork into thin slices about 2x2cm wide. They must be grabbable with chopsticks.
+2. Mix starch with water into thick cream-like batter. Coat pork slices, massage the batter into the meat. Marinate for 30 minutes. Massage it from time to time
+3. Heat the oil. Fry pork in batches until golden and crispy. Drain on paper towels.
+4. Julienne that carrot
+5. Mix 2 tbsp starch with 1 cup cold water.
+6. In a deep pan, combine tomato paste, sugar, and a splash (not more) of water. Cook on high heat, stir until bubbly.
+7. When the tomato-sugar mix boils, add vinegar and starch slurry. Stir until thickened a little.
+8. Toss fried pork. Stir. Add carrot in a bit. Fry until sauce clings to the pork and caramelizes slightly.
+
+Serve while hot, ideally with rice :)