Guo Bao Rou — Harbin Sweet & Sour Pork with Ginger and Carrot Threads

⏱ 50 min · Serves 4

Northeastern China's answer to sweet and sour pork: broad slices of pork loin in a shatteringly crisp potato-starch shell, tossed in a glossy, bright vinegar-sugar glaze with slivers of ginger, carrot and coriander. Double-fried so it stays crunchy right to the last piece.

Per serving: 655 kcal · 36.0g protein · 56.0g carbs · 31.0g fat

Ingredients

• 600g pork loin, trimmed
• 1/2 tsp fine salt
• 1 tbsp Shaoxing wine
• 150g potato starch, plus 2 tbsp extra
• about 160ml cold water
• 1 tbsp neutral oil
• 1.2 litres neutral oil, for frying
• 4cm piece fresh ginger, peeled and cut into fine threads
• 1 medium carrot, cut into fine threads
• 3 spring onions, shredded lengthways
• small handful coriander, roughly chopped
• 90g caster sugar
• 5 tbsp rice vinegar (or white vinegar)
• 1 tbsp light soy sauce
• 2 tsp toasted sesame oil
• 3 tbsp water

Method

1. Slice the pork across the grain into broad pieces about 3mm thick and roughly the size of a playing card. Toss with the salt and Shaoxing wine and set aside for 15 minutes.
2. Make the batter: put 150g potato starch in a bowl and pour over the cold water. Let it sit 10 minutes, then pour off any clear water from the top and stir the thick paste until it's the texture of double cream, adding a splash of water if needed. Stir in 1 tbsp oil.
3. Mix the sauce: sugar, rice vinegar, soy sauce, sesame oil and 3 tbsp water in a small bowl. Stir until the sugar mostly dissolves.
4. Pat the pork dry, dust with the extra 2 tbsp starch, then fold the slices through the batter so each is thickly coated.
5. Heat the frying oil in a wok or deep pan to 160C. Fry the pork in batches, separating the slices as they go in, for 3-4 minutes until pale and set but not browned. Lift out onto a rack.
6. Raise the oil to 190C and fry the pork again in batches for 1-2 minutes until deep golden and audibly crisp. Drain on the rack.
7. Pour all but 1 tbsp of oil from the wok (keep it for another day). Over high heat, add the ginger and carrot threads and stir for 30 seconds.
8. Pour in the sauce and let it bubble hard for 1-2 minutes until syrupy and glossy.
9. Tip in the pork, spring onions and coriander and toss fast — 20 seconds, just to coat. Serve immediately with steamed rice.