Guobaorou (sweet-and-sour pork)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | pork tenderloin | 400 g | 776 kcal106g protein · 0g carbs · 35g fat | Buy |
| 2 | potato starch | 250 g | 902 kcal20g protein · 200g carbs · 3g fat · 14g fibre | Buy |
| 3 | carrot | 0 g | — | Buy |
| 4 | tomato paste | 2 tbsp | 7 kcal0g protein · 1g carbs · 0g fat · 0g fibre | Buy |
| 5 | sugar | 2 tbsp | 116 kcal0g protein · 30g carbs · 0g fat | Buy |
| 6 | vinegar | 1 tbsp | 3 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | oil | 1 l | — | Buy |
| 8 | salt | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients1804 kcal · 126g protein · 231g carbs · 38g fat · 14g fiber
Per serving902 kcal · 63g protein · 115g carbs · 19g fat · 7g fiber
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Directions
Cut pork into thin slices about 2x2cm wide. They must be grabbable with chopsticks.
Mix starch with water into thick cream-like batter. Coat pork slices, massage the batter into the meat. Marinate for 30 minutes. Massage it from time to time
Heat the oil. Fry pork in batches until golden and crispy. Drain on paper towels.
Julienne that carrot
Mix 2 tbsp starch with 1 cup cold water.
In a deep pan, combine tomato paste, sugar, and a splash (not more) of water. Cook on high heat, stir until bubbly.
When the tomato-sugar mix boils, add vinegar and starch slurry. Stir until thickened a little.
Toss fried pork. Stir. Add carrot in a bit. Fry until sauce clings to the pork and caramelizes slightly.
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