锅包肉 / Guo Bao Rou

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Attention

This is an uncompleted recipe.

🏷️Tags

🏷️Chinese Cuisine 🏷️Northeastern Chinese Cuisine 🏷️Sweet and Sour

🖼️Image

🥦Ingredients

Pork shoulder

Potato starch

Carrots

Cooking oil

Water

🧂Seasoning

Salt

Sugar (70 g)

Apple cider vinegar (50 g)

Garlic

Ginger

Negi

Cilantro

🔢Directions

1. Dissolve potato starch in water, let sit for 30 minutes, then discard excess water

2. Slice pork and marinate with salt (½ tsp per 400 g pork)

3. Julienne ginger, negi, carrots. Cut cilantro. Slice garlic

4. Make sauce with apple cider vinegar, sugar and a little salt

5. Coat sliced meat in potato starch and deep fry over low heat until crust is established

6. Set aside and let sit for a while to cook with residual heat, then fry again to crisp up the crust

7. In a pan, reduce sauce until viscous. Add meat and coat with sauce. Then add aromatics, mix well and serve