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Fried Streaky Pork with Sweet and Sour Sauce (Guo Bao Rou)

Fried Streaky Pork with Sweet and Sour Sauce or “Guo Bao Rou” as the dish is known in Chinese is a unique dish of Northeast China. The dish was invented by Zheng Xingwen, a cook hired by Du Xueying, a magistrate of the Harbin Taotai Office during the reign of the Guangxu Emperor.

After quickly stir-frying pork in a hot wok, a thick and savory sauce is poured into the wok in order to soak and flavor the meat, and hence giving the dish its “Guo Bao” name.

In order to suit the taste buds of foreign guests, the savory taste of the dish was then changed into a sweet and sour flavor. To make the modern dish, pork tenderloin is cut into slices, marinated with salt for a while and then covered in a fried pulp. Next, the meat is deep fried in hot oil until golden yellow, after which it is removed from the oil and stir fried with other ingredients. The dish is very popular with Russian guests for its golden color, and its sweet and sour taste.



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