Beijing Pot Pork

Guōbāoròu (Double-Cooked Crispy Pork) is a beloved Beijing adaptation of the famous Dongbei dish. Pork tenderloin is coated in a light batter, deep-fried twice for maximum crunch, then tossed in a tangy sweet-and-sour glaze. The result is an irresistibly crispy, sweet, sour, and savory dish.

Ingredients

• 400 g pork tenderloin
• 2 tbsp cornstarch
• 2 tbsp potato starch
• 1 egg white
• 100 ml vegetable oil (for frying)
• 3 tbsp white vinegar
• 3 tbsp sugar
• 2 tbsp ketchup
• 1 tbsp light soy sauce
• 1/2 carrot (julienned)
• 1/2 bell pepper (julienned)
• 2 slices ginger
• 1 scallion

Instructions

1. 1. Cut the tenderloin into thin slices or small pieces, add cooking wine and a little soy sauce and marinate for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Add the tenderloin and stir-fry quickly over high heat until it changes color.
4. 4. Add tomato paste, carrots, onions, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add sugar and vinegar to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate