Guobaorou (Sweet and Sour Pork)

Guobaorou

　　Guobaorou is a dish derived from the Northeastern Chinese stir-fried pork slices and is also one of the more famous dishes in Harbin. Because it is coated with starch made from potatoes and then deep-fried in oil, it is also called "guobao rou" (literally "exploded pot meat"). Almost everyone who dines out has tried it. Whether in lavishly decorated star-rated hotels or simple family-style fast food menus, this dish is always listed, showing just how popular it is among the public. It is especially favored by women and children.

How to Make Guobaorou

Ingredients: 300g pork tenderloin, 5g shredded ginger, 20g shredded scallion, 10g coriander, ketchup, salt, cooking wine, dark soy sauce, sugar, vinegar, MSG, chicken stock, cornstarch, and salad oil, as needed.

Preparation:

1. Cut the pork tenderloin into large slices about 7cm long, 5cm wide, and 0.2cm thick. Marinate with salt and cooking wine. Mix cornstarch with a little salad oil to form a thick batter. Separately, combine ketchup, soy sauce, sugar, vinegar, MSG, chicken stock, and cornstarch to make the sauce.

2. Heat salad oil in a wok over medium-high heat until it reaches 60–70% heat. First mix the marinated pork slices with the thick batter, then unfold each slice and fry them one by one in the oil until they are crispy outside and tender inside. Remove and drain the oil.

3. Leave some oil in the wok, add shredded ginger and scallions and fry until fragrant. Add the fried pork slices, pour in the prepared sauce, stir well, then plate. Sprinkle with coriander before serving.

Characteristics: Golden in color, crispy outside and tender inside, sweet and sour flavor.

Tips:

1. The authentic version of Guobaorou from Liaoning includes ketchup, whereas in other places like Harbin it is often omitted. Personally, I think the ketchup adds a pleasant sweet and sour taste that is quite enjoyable.

2. Dark soy sauce is used primarily for easier browning.

The Origin of Guobaorou

It is said that the flavor of this dish is related to “international relations.” At the time, the Guandao Yamen (a major official government office in the north, now located on Dao Wai 20th Street in Harbin), which had a history of over 100 years, frequently hosted foreign guests, especially Russians. Russians preferred sweet and sour flavors, and found the salty and rich taste of Northern Chinese cuisine quite unaccustomed. To cater to these foreign visitors, the local official ordered the chefs to change the flavor. Zheng Xingwen (from a family of renowned chefs, of Banner descent, whose father lived in Liaoning) racked his brains and transformed the originally savory “crispy fried pork slices” into a sweet and sour dish. The Russian guests loved this dish so much that they would order it every time they dined there. Based on the cooking process, Zheng Xingwen named the dish “guobao rou” (pot exploded meat). However, Russians often mispronounced it, and over time it evolved into today’s “guobaorou.”