Literally Guo Bao Rou means “the wok wraps meat”. This dish is made of thin sliced stir-fried pork and a well balanced sauce. What makes Guo Bao Rou different from standard Chinese sweet and sour pork is the use of very thin pork slivers.
| Difficulty: Intermediate | Time: 30-45 minutes |
| Ingredients | |
| Pork loin 320 g | Onion 1 tbs |
| Ginger 1 tbs | Coriander 2 tbs |
| Salt 1/5 tbs | Potato starch 2 tbs |
| Soy sauce 2 tbs | Rice vinegar 5 tbs |
| Cooking wine 1 tbs | Water ½ cup |
| Wine right amount |
1. Wash the pork and cut it into 0.2 cm thin slices, then put into a bowl and marinate with salt, soy sauce and cooking wine.
2. Mix the potato starch and the water to form a thick liquid. Put the pork slices into the starchy thick liquid, so that the meat is wrapped.
3. Chopping a piece of ginger and a whole spring onion into strips.
4. Pour oil into the wok. When the oil is heated up, place well coated beef with batter into the oil, keep on turning until both sides are well cooked, place the meat on a plate.
5. Put the cleaned wok back on a high fire, pour in a bit oil, cooking wine, rice vinegar, chopped spring onion and ginger at last.
6. Then refry the meat together with onion and ginger.
7. Place everything on a plate and add coriander.
Dongbei Food 