Crispy & Chewy Sweet Potato Starch Pork (Guo Bao Rou)
Homemade Guo Bao Rou (Sweet Potato Starch Pork) Recipe using Pork Tenderloin
Experience the delightful chewiness of the outer coating and the delicious, tender pork inside with this homemade Guo Bao Rou (Sweet Potato Starch Pork)! The sweet, sour, and salty sauce is perfectly balanced, making it a crowd-pleasing dish that everyone will love. It’s ideal for special occasions or when you crave a truly satisfying meal!
Main Ingredients- Pork tenderloin 230g
- Sweet potato starch (or potato starch) 1 cup
- Water 150ml
Pork Marinade- Black pepper, a pinch
- Salt, 2 pinches
Sweet, Sour & Salty Guo Bao Rou Sauce- Vinegar 3.5 Tbsp
- Sugar 1.5 Tbsp
- Soy sauce 1 Tbsp
- Ginger juice 1/2 tsp
- Water 90ml
- Cornstarch (for thickening) 1/2 Tbsp
- Water (for cornstarch slurry) 1 Tbsp
- Carrot, small amount (optional, for garnish)
- Cucumber, small amount (optional, for garnish)
- Black pepper, a pinch
- Salt, 2 pinches
Sweet, Sour & Salty Guo Bao Rou Sauce- Vinegar 3.5 Tbsp
- Sugar 1.5 Tbsp
- Soy sauce 1 Tbsp
- Ginger juice 1/2 tsp
- Water 90ml
- Cornstarch (for thickening) 1/2 Tbsp
- Water (for cornstarch slurry) 1 Tbsp
- Carrot, small amount (optional, for garnish)
- Cucumber, small amount (optional, for garnish)
Cooking Instructions
Step 1
First, let’s prepare the signature crispy coating for the Guo Bao Rou. In a bowl, combine 1 cup of sweet potato starch (or potato starch) with 150ml of water. Whisk until smooth and let it sit undisturbed for 17 minutes. It will thicken into a pudding-like consistency.
Step 2
After 17 minutes, you’ll notice that the starch and water have separated, with clear water on top. Carefully pour off only the excess clear water. Be careful not to discard too much; the goal is to retain the sticky starch paste for a chewy texture.
Step 3
Now, it’s time to prepare the star of the dish: the pork tenderloin. Slice the tenderloin into bite-sized pieces, about 0.5cm thick. Slices that are too thick will take longer to cook, while slices that are too thin can become dry after frying. Season the sliced pork with 2 pinches of salt and a pinch of black pepper. Gently mix to ensure the seasoning coats the meat. Let it marinate for about 5 minutes to allow the flavors to penetrate.
Step 4
Coat the marinated pork pieces thoroughly with the prepared starch mixture. Use chopsticks or your hands to ensure each piece is evenly covered. This will create the wonderfully crispy and chewy texture when fried. If the batter seems too thin, add a little more starch; if it’s too thick, add a splash of water to reach the desired consistency.
Step 5
The vegetables for the sauce are optional, but they add a beautiful touch and enhance the flavor. Thinly julienne the carrot and cucumber. You can also add pineapple chunks for a tropical twist. Avoid cutting the vegetables too thinly, as they might break down too much during the sauce simmering.
Step 6
Let’s make the delicious Guo Bao Rou sauce. In a frying pan, combine 3.5 Tbsp vinegar, 1.5 Tbsp sugar, 1 Tbsp soy sauce, 1/2 tsp ginger juice, and 90ml of water. Stir well. This is the golden ratio for a perfect sweet, sour, and savory sauce.
Step 7
Now it’s time to fry the Guo Bao Rou! Carefully add the coated pork pieces one by one into oil preheated to 180°C (350°F). Fry over medium heat for about 2 minutes, just until the outer layer is lightly set. This is the first fry, which helps cook the inside and firm up the coating.
Step 8
Remove the partially fried pork from the oil and increase the oil temperature to 200°C (400°F). Then, return the pork to the hot oil and fry over high heat for about 1 minute until golden brown and crispy. This second fry is crucial for achieving that signature crispy exterior while keeping the inside juicy. Be careful not to let it burn; a quick fry is key.
Step 9
While the pork is frying, prepare the sauce. Place the pan with the sauce ingredients over high heat and bring to a boil for 2 minutes to dissolve the sugar completely. Once boiling, add the prepared carrots and cucumber. In a small separate bowl, whisk together 1/2 Tbsp cornstarch and 1 Tbsp water to make a slurry. Gradually pour this slurry into the boiling sauce while stirring, until it reaches your desired thickness. Simmer for another 20 seconds over low heat to achieve a glossy sauce.
Step 10
And the final step! Add the twice-fried pork into the finished Guo Bao Rou sauce. Quickly toss everything together to coat the pork evenly with the glossy sauce. You’ll have a beautiful Guo Bao Rou with a chewy coating and succulent interior. Serve immediately for the best texture and flavor!
