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