Simple Hack for EXTRA CRISPY Sweet and Sour Pork 😲 Guo Bao Rou Northeast Chinese Recipe
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- čas přidán 29. 06. 2024
- Most of you have heard of Sweet and Sour Pork the sticky, sweet, sour, savory bright orange balls of fried pork, topped with pineapples and peppers. That’s the Cantonese style - which is the Chinese food that most people around the world are familiar with. Today we’re going to show you a crispier version from Northeast China: Guo Bao Rou. It’s a more subtle version of Sweet and Sour pork, but it definitely makes up for it with the CRUNCH.
#chinesefood #sweetandsour #porkdishes
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INGREDIENTS
1 lb Pork Loin
1 tbsp Shaoxing Wine
Salt
White Pepper
1 cup Potato Starch
Up to ¼ cup Water
1 tbsp Oil
2 Scallion whites, julienne
2 inch Carrots, match stick
2 Garlic cloves, minced
2 slices ginger, julienne
1/2 cup of rice vinegar
1/2 cup of sugar
½ tsp salt
2 tsp soy sauce
1 tsp Sesame oil
2 tsp Oil
Scallion sliced
METHOD
Slice your pork loin into approximately ⅛- ¼ (~3mm) in slices. If the slices are too thick you can use the side of your cleaver, or a mallet to flatten it out a bit.
Marinate your pork in Shaoxing wine, salt, and white pepper and set aside white you prepare the rest of your ingredients.
In a bowl, combine the rice vinegar, sugar, salt, soy sauce, sesame oil, and cooking oil. Set that aside.
To create the coating for the pork, combine 1 cup of potato starch with up to a quarter cup of water. It should come together and be solid when you hit it, but goopy when you slowly run your hands through it. Adjust water or potato starch until the consistency is reached.
Add the pork into batter. Slowly coat all the pork with the batter. You’ll have to work slowly here. The batter should not be dripping off.
Heat your frying oil to 280F (140C).
Slowly lower you pork into the oil by swishing it around one at a time. You want to work quickly here. Fry the pork for 3-5 mins. Remove and set on a wire rack to cool. Continue with your next batches.
Heat the oil to 375F (190C).
Refry each batch until it’s nice and golden brown. Set aside again onto the wire rack to drip and cool.
In a wok over medium-high heat a little bit of oil. Add in your garlic, ginger, and scallion whites. Stir fry until fragrant.
Add in the sauce mixture and stir continuously until it begins to thicken.
Once it’s at the consistency, add in your carrots and give it a stir.
Turn down the heat to low, add in the pork, and toss until well coated.
Plate, garnish with some additional scallion, and serve immediately.
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The Sweet and Sour Pork You’ve Never Heard of | Guo Bao Rou Northeast Chinese Recipe - Jak na to + styl
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13k views? Are you serious? This deserves at least 1Million. great quality video, great cooking skills, straight to the point no BS. 10/10, subscribed! thank you for the amazing recipe
Absolutely delicious. Cruncy and the the sauce is perfect. Thanks Guys 👍
I got addicted to this when I was staying in Jilin province. It absolutely must be potato starch, cornflour won't get you there, totally agree. Also, you can get some nice variation by changing the sugar, light brown works well, and great with honey! Great video.
Hello again ! I tried your recipe and followed it like you suggested. It was SO EASY and SO DELICIOUS !! I am a believer now that I can make restaurant style Sweet & Sour Pork ! Thank you and I can't wait to try the Mongolian Beef next.
So glad it worked out for you!
Oh gosh I'm starving now... 🤤
Yum, yum. Looks delicious.
Thanks, can’t wait to try it.
Let us know how it goes.
I've been looking for a third dish to cook this Saturday for our dinner with my parents 😍 found it...we love Asian food but in our economy you can barely afford eating out...this looks so yummy...thanks for sharing the recipe and much love all the way from Germany
I tried this in Guilin. Its delicious!
It is an awesome dish!
I lived on this when I lived in Shanghai from a Dongbei restaurant we found opposite the office. Always had this with rice and sugar potato’s with a vege dish
That sugar sweet potato ... gold right there.
Haha, love the "ow ow ow" sound editing when Kevin is flattening the pork😁🐷🐖
Your videos are so fun AND helpful
Tummy 😍
Imagine the crispy 🍊 🍗
That is a great idea.
Bingo! It was the crisp that got my subscription! Can't wait to make this at home!
Omg can you dip these in cold water for even more CRUNCH like the uuuh crunchy fruit dish from the north?
I don’t think this is the same thing. Are you referring to the sweet candied one?
@@KindofCooking Yes I think? But not Bing tanghulu. The one where it’s cooked with the mixture in a wok and then you dip each individual piece in water to harden it as you’re eating it. Maybe it isn’t a northern thing and I’m remembering it wrong.
What do you do with all the deep frying oil?
Let it cool, strain it, then keep it aside for the next time we are frying.
Very similar to Korean-Chinese tangsuyuk 😋
I think it’s the same thing
@@KindofCooking Not really a same stuff. The crust of tangsuyuk is actually made of rice flower
Yo like the new icon 👍
Thank you! Hehe good thing we only had to choose 1. Slim pickings.
🤣🤣🤣🤣 you are funny ❤️🔥
Can we substitute the pork for chicken? Like, is there a name for using this same prep technique but chicken is used?
You can use this same frying method for any meat. Cut thin slices, coat? Double fry. Lol and if it has another name... hehe we don’t know. Would probably taste good though.
@@KindofCooking Thank you guys so much for this video! I used this technique with chicken and my partner loved it so much! It tasted very good, thanks again. :)
👍💜💜💜👍👍👍👍💜💜💜💜
I like Husband. I wasn't sure, based on just the OTGW video, but now that I'm watching, Husband is super good.
I don't mean this to be creepy, I haven't seen him before, and I don't know his name, and I'm new here, but I just want to spread good vibes if I can. :D
Hahahahahaha! Yes give him some pressure 😜
Nah, tbh I’m very lucky to have Kevin. Not many ppl can handle my sass 💁🏻♀️ Glad you’re here!
Why does mine come out so sticky and not as crispy?
This could be a few things:
1. oil is not hot enough.
2. Didn’t cook long enough.
3. Need to increase double dry temp.
4. Over crowded oil bringing down the temp and causing sticking.
It’s normal for it to be sticky when first fried, but it should crisp up.
Hope this helps.
I AM HUGRY I WANT TO EAT SWEET SOUR Guo Bao Rou WITH RICE
Oh my, this is very food porny !!!
This is KOREAN SWEET N SOUR CALLED TANGSUYUK
Tangsuyuk is Korea's version of Cantonese sweet and sour pork since they add bell peppers, pineapples and many other kinds of ingredients. Not at all like Guo Bao Rou...
Korean stop steal chinese culture, such as Jajiangmyeon , Tangsuyuk... a lot chinese traditional dishes.
???, no, Korean never use potato starch for the Tangsuyuk, and they never toss while coating with sauce.
The crust of Tangsuyuk is soft and not crunchy at all.
And last, Tangsuyuk is a variation of Guangdong style Pineapple sweet and sour pork. Guobaorou was invented in Harbin by a Shandong chef. You can't say whale and whale shark are relative only according to their similarity.
Wrong cut altogether for a traditional Cantonese dish.
Thanks for the racism! Wow! Bye.