Easy Guobaorou (Sweet and Sour Pork)
#EasyGuobaorou #PalsainsGuobaorou #OrientalSauce #CrispyFriedPork
Frying can be a continuous task, especially when you don’t want to waste oil, but then you have to dispose of it later due to oxidation which isn’t good for health. For those moments when you want delicious fried food quickly and easily, this ‘Palsains’ Guobaorou is a fantastic shortcut. You simply fry the pre-prepared pieces and drizzle them with the included oriental sauce. However, be aware that this sauce leans more towards a Yurongi (deep-fried chicken) sauce rather than a traditional Guobaorou sauce. A true Guobaorou sauce is known for its thick, syrupy consistency and a bold, tangy flavor that will make your eyes widen! The ideal Guobaorou is also fried in a way that results in a chewy texture with a white, starchy coating. While this product might not be exactly authentic, its convenience makes it a satisfying choice for a quick homemade Chinese dish. You might even consider calling it ‘Yurongi’ given the sauce profile!
Main Ingredients
- Palsains Guobaorou (Sweet and Sour Pork) 300g
- Palsains Guobaorou Oriental Sauce 1 packet
Cooking Instructions
Step 1
Unpack the ‘Palsains Guobaorou’ and the accompanying oriental sauce packet. Note that while it’s called Guobaorou, it resembles the shape of Tangsuyuk (Korean-style sweet and sour pork).
Step 2
Heat your deep fryer or a pot of oil to 180°C (350°F). Carefully place the Guobaorou pieces into the hot oil. The convenience of not having to prepare a batter is a significant plus! Fry them until they are golden brown and crispy, ensuring the outside is perfectly crunchy.
Step 3
While the Guobaorou is frying, place the unopened sauce packet in boiling water and let it simmer for about 2 minutes until heated through. Once the Guobaorou is fried to perfection, remove it from the oil and place it on a serving dish. Pour the warmed sauce evenly over the crispy pieces. For an extra burst of flavor, consider mixing 1 tablespoon of lemon juice and 1 teaspoon of sesame seeds into the sauce before pouring.
