Chinese
Chinese - Dongbei Northeastern Cuisine
Guo Lou Rou
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g pork loin, sliced into thin 5mm slabs
- • 150g potato starch
- • 100ml water
- • 100g carrot, julienned
- • 80g ginger, finely julienned
- • 3 spring onions, cut into 5cm lengths
- • 100ml rice vinegar
- • 80g sugar
- • 500ml vegetable oil for deep-frying
Preparation Steps
1
Phase 1
Season the pork slices lightly with a pinch of salt and rest for 10 minutes.
2
Phase 2
Soak the potato starch in the water until creamy.
3
Phase 3
Fold the pork into the batter until fully coated.
4
Phase 4
Deep-fry at 170C for 3 minutes until pale; drain.
5
Phase 5
Fry again at 190C for 60 seconds until golden and crisp.
6
Phase 6
Boil the vinegar and sugar until syrupy; add carrot, ginger, and spring onions.
7
Phase 7
Off the heat, toss the crisp pork in the sauce quickly and serve at once.