Guo Bao Rou (锅包肉), also known as “Crispy Sweet and Sour Pork,” originated during the late Qing Dynasty under Emperor Guangxu, created by Zheng Xingwen, a chef from the Daotai Office of Harbin. In order to cater to foreign tastes, Zheng Xingwen transformed the traditional savory “crispy fried pork strips” into a sweet and sour dish. This innovative twist quickly made Guo Bao Rou a popular and beloved dish, becoming a signature food in Harbin and the broader Northeast region of China. It not only showcases the openness and inclusivity of Northeast Chinese cuisine but also highlights the profound and diverse culture of Chinese culinary traditions.
Main Ingredients and Preparation Steps
The main ingredients of Guo Bao Rou include pork tenderloin, eggs, potato starch, sugar, vinegar, soy sauce, ginger, green onions, and coriander. The preparation process is as follows:
- Marinating the Pork: First, the pork tenderloin is sliced into thin pieces and marinated with salt, cooking wine, and other seasonings to infuse the flavors.
- Coating the Pork: The marinated meat slices are then coated with a thick batter made from potato starch. The starch mixture ensures that the meat is evenly covered and ready for frying.
- Deep-Frying the Pork: The oil is heated to the right temperature, and the coated pork pieces are carefully added to the pan, fried until golden brown and crispy on the outside while remaining tender on the inside. Once fried to perfection, the meat is removed from the oil and drained.
- Cooking the Sauce: In another pan, ginger and green onions are sautéed to release their fragrance. The fried pork pieces are then added, and a sauce made from sugar, vinegar, soy sauce, and other seasonings is poured over. The dish is tossed gently to ensure the meat is evenly coated with the flavorful sauce, and it is then ready to be served.
Taste and Flavor Profile
Guo Bao Rou features a delightful combination of crispy and tender textures with a distinct sweet and sour flavor. The golden color, which is visually appealing, primarily comes from the sugar-vinegar sauce that coats the pork. The outer layer is crispy, achieved through double frying, while the inner layer of the pork remains juicy and tender, thanks to the careful selection of high-quality meat and meticulous cooking techniques.
The balance of sweet and tangy flavors makes Guo Bao Rou a mouthwatering and unforgettable dish. The savory notes of the pork, combined with the zesty, slightly tangy sauce, create a harmonious and satisfying experience for the taste buds. The dish is known for its rich texture, with each bite offering a contrast between the crispy exterior and the tender, flavorful interior.
