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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Keep fingers curled like a claw while holding the pork slice to prevent knife slips.
Trim the white fascia/tendons off 400g pork tenderloin, then slice evenly into 0.8cm thick pieces.
Watch out
Do not slice the pork too thin
otherwise, it will lose all moisture after triple frying and become tough
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
Add 3g salt, 2g white pepper powder, and 15ml Shaoxing wine into the pork bowl. Mix thoroughly by hand until liquid is absorbed and meat feels sticky.
Watch out
Ensure the pork is seasoned enough
otherwise, the meat inside will taste bland after frying
Combine 5g salt, 3g MSG, and 55g white sugar in a bowl. Add 35g white vinegar and 15g rice vinegar, then stir thoroughly until completely dissolved into a clear glaze sauce.
Watch out
Use both white vinegar for acidity and rice vinegar for aroma. Ensure sugar completely dissolves before cooking.
Mix 150g potato starch with 150ml water and let it sit for 30 minutes. Once settled into a firm layer at the bottom, carefully pour off the clear surface water to retrieve the thick wet starch.
Watch out
Potato starch is essential for Guo Bao Rou. Cornstarch will turn soggy and sticky after saucing.
Crumble the thick wet potato starch into the marinated pork bowl, add 15ml cooking oil, and knead firmly by hand until every slice is thickly and evenly coated with batter.
Watch out
The batter must be thick and even. Adding a splash of oil helps build a crispy, golden crust.
Slip pork slices gently into oil close to the surface; dropping from high up will cause hot oil splatter and serious burns.
Heat cooking oil to medium-high heat (180°C / 60%). Spread out battered pork slices and drop them into hot oil piece by piece. Fry until a light white outer crust forms and meat sets, then remove and drain.
local_fire_departmentMedium-high heat (180°C), fry for about 2 minutesWatch out
Unfold each pork slice before dropping into oil
otherwise, they will clump together and cook unevenly
Keep oil at medium heat and re-add all fried pork slices for a second fry. Cook for about 1 minute until the crust hardens, juices are locked inside, and the surface turns light yellow.
local_fire_departmentMedium heat, fry for about 1 minuteWatch out
Second frying aims to lock in internal moisture and harden the shell. Do not overcook.
Raise oil temp to high (200°C / 80%). Flash fry the pork for 30 seconds until the bubbles shrink, achieving a crispy, golden tiger-skin crust, then scoop out immediately and drain.
local_fire_departmentHigh heat (200°C), flash fry for 30 secondsWatch out
High-temperature frying must be quick
remove pork immediately once golden to prevent burning
Add a spoonful of hot oil to the prepared sauce bowl. Leave a little oil in the wok over medium heat, stir-fry 15g garlic slices and 15g ginger slices until fragrant, then pour in sauce and boil on high heat until bubbly and thickened.
local_fire_departmentHigh heat, simmer for about 30 secondsWatch out
The sauce must be boiled until thickened and bubbly
otherwise, excess water will make the crispy pork soggy
Scatter 20g julienned carrot, 20g scallion, and 15g cilantro over the crispy pork. Pour everything into the boiling sauce wok and toss vigorously over high heat for 3-5 seconds until glossy glaze coats every piece. Plate immediately.
local_fire_departmentHigh heat, toss for 3-5 secondsWatch out
Tossing must be done in 3-5 seconds
prolonging it will cause the fried pork to absorb liquid and lose its signature crunch
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