Ingredients

500 g pork loin, sliced thinly

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1/2 tsp salt

1/2 cup water, cold

Vegetable oil, for frying

3 tbsp sugar

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp ketchup

1/2 tsp ginger, minced

1/2 tsp garlic, minced

1 green onion, chopped, for garnish

Steps

In a bowl, mix flour, cornstarch, baking powder, and salt. Gradually add cold water to create a thick batter.

Heat vegetable oil in a deep pan to 180°C (356°F). Dip each pork slice in the batter and carefully place in the hot oil.

Fry the pork in batches for 4-5 minutes until golden and crispy. Remove and drain on paper towels.

Double-fry the pork at the same temperature for an additional 2-3 minutes for an extra crunch. Drain again.

In a separate pan, combine sugar, rice vinegar, soy sauce, ketchup, ginger, and garlic. Bring to a simmer over medium heat.

Add the double-fried pork to the sauce and toss quickly to coat without losing crunch. Serve immediately, garnished with green onions.

Why this works

The key to achieving the perfect texture in Guo Bao Rou lies in the double-frying technique, which creates a hard crunch that can withstand the sweet-sour sauce. By first frying the battered pork at a high temperature, the moisture is rapidly expelled, forming a crust. The second fry enhances this crunch, ensuring that the exterior remains crisp even after being tossed in the sauce. If the pork seems too soft after the first fry, ensure your oil is hot enough (around 180°C) to achieve that golden color. The sauce should be heated just enough to meld the flavors without boiling too long, as excess heat can make it overly thick, risking the crispiness of the pork.