Sweet and Sour Pork Fillet

Chinese Sweet and Sour Pork Fillet 

Introduction

Guo Bao Rou , also known as Crispy Sweet and Sour Pork Fillet, is a signature dish from Northeast China (Dongbei). It originated in Harbin and is known for its golden, crunchy texture wrapped in a light, tangy-sweet glaze. Unlike southern-style sweet and sour pork, this version uses tender pork loin, coated with a thin starch batter and fried to perfection before being tossed in a delicate sauce.

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Ingredients

Main Ingredients:

• 300g (about 10 oz) pork tenderloin or pork loin

• 1 egg

• 4 tablespoons potato starch or cornstarch (for coating)

• Cooking oil (for deep-frying)

For the Marinade:

• 1 tablespoon light soy sauce

• ½ teaspoon salt

• 1 teaspoon Shaoxing wine (Chinese cooking wine)

• 1 teaspoon cornstarch

For the Sauce:

• 3 tablespoons sugar

• 2 tablespoons white vinegar

• 1 tablespoon light soy sauce

• 1 tablespoon water

• ½ teaspoon salt

• A few drops of sesame oil (optional)

For Garnish (optional):

• Chopped green onions or carrot shreds

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Instructions

Step 1: Prepare the Pork

1. Slice the pork tenderloin into thin slices (about 5mm thick).

2. Gently pound them with the back of a knife or rolling pin to tenderize.

3. Place in a bowl and add light soy sauce, salt, Shaoxing wine, and cornstarch.

4. Mix well and marinate for 15–20 minutes.

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Step 2: Coat the Pork

1. In another bowl, beat the egg.

2. Add potato starch (or cornstarch) and mix into a smooth, thick batter.

3. Coat each piece of marinated pork evenly with the batter. Make sure each slice is fully covered.

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Step 3: Deep-Fry the Pork

1. Heat oil in a wok or deep pot to 170°C (340°F).

2. Gently add the pork slices one by one.

3. Fry until they turn light golden (about 1–2 minutes), then remove and let them rest.

4. Reheat the oil to 190°C (375°F) and fry the pork a second time until crispy and golden brown.

5. Drain on paper towels to remove excess oil.

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Step 4: Make the Sweet and Sour Sauce

1. In a clean pan, combine sugar, vinegar, soy sauce, water, and salt.

2. Heat gently over medium heat and stir until the sugar dissolves.

3. Continue cooking until the sauce thickens slightly and becomes glossy.

4. Add a few drops of sesame oil for aroma (optional).

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Step 5: Coat the Pork with Sauce

1. Quickly add the fried pork slices into the pan with the sauce.

2. Toss rapidly over low heat so that every piece is evenly coated with the glaze.

3. Once the sauce clings to the pork and becomes sticky, remove immediately to prevent sogginess.

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Step 6: Serve

Plate the pork while it’s still hot and crispy.
Garnish with chopped green onions or shredded carrots for a fresh look.
Enjoy the perfect balance of crunch, sweetness, and sourness that defines this classic dish.

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Tips

• Double frying is the key to a crispy crust that stays crunchy even after adding the sauce.

• Control the sauce temperature—if it’s too hot or too watery, the coating may lose its crispness.

• Serve immediately after coating to maintain the ideal texture.