Homemade Pot Pork

Overview

Guobao Pork is a specialty of the Northeast, but due to regional and dietary differences, many home-cooked recipes are regional. After all, it is not a restaurant. I think it is enough to retain its sweet and sour taste, crispy on the outside, tender on the inside, and juicy. I used to live with several Northeastern colleagues and often eat Guobao Pork in Northeastern restaurants. Every time, I must order Guobao Pork! When I travel to the Northeast, I want to eat it almost every day. I really like Northeastern pot-roasted pork. I usually use potato flour to fry it, and it is usually garnished with coriander. I have tried flour, potato flour, sweet potato flour, fried crispy flour, and mung bean flour. Although potato flour does taste better, as long as you master the fried heat, sweet potato flour, and flour can also make a good taste! This is a common practice for individuals

Tags

• hot dishes
• chicken essence
• onions
• sugar
• sweet potato powder
• tenderloin
• vinegar
• carrot
• ginger
• ketchup
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. I soaked the sweet potato powder an hour in advance (carefully check that the water and powder have settled and separated into layers). You don’t need to soak it~

   

2. 2 Cut the tenderloin into slices of about 0.3 cm. I like to cut it into larger pieces☺️☺️😁

   

3. 3 Add half a spoonful of salt, an egg white, and a spoonful of cooking wine to the pork and marinate for about 10 minutes

   

4. 4 Then shred the carrots, ginger and green onions. Next, make a sauce: about half a bowl of tomato sauce, two tablespoons of sugar, three tablespoons of vinegar, and a little chicken essence

   

5. 5 Pour off the layer of water on top of the sweet potato powder and turn it into a thicker paste. Add the meat and mix well and prepare for frying

   

6. 6 Heat a large pot of oil and fry slowly over low heat for the first time until the meat is cooked, tender and juicy~ Remove and control the oil

   

7. 7 The second time, increase the heat and the oil is very hot, then pour the meat in and fry until it is colored and the skin is crispy and looks crispy and hard

   

8. 8 Pour out the oil from the pan, leave some base oil, add the green onions and shredded ginger and stir-fry

   

9. 9 Add the sauce over medium-low heat and stir-fry for about half a minute until the sauce thickens

   

10. 10 Quickly add the fried meat and carrots and stir-fry evenly

    

11. 11 Turn off the heat and remove from the pot

    

12. 12 The finished product is a plate of sweet, sour, crispy and juicy pot-roasted pork.

    

13. 13 I don’t like cilantro in the finished product, so I sprinkled onions for decoration

    

14. 14 Take a bite out of the finished product and you won’t be able to stop eating it