The Misunderstandings and Truth of Guobarao! The Secret to Crispy Texture Without Glutinous Rice!

Soak 200g of starch (70% sweet potato starch, 30% potato starch) in water a day in advance.

Pour off the water from the soaked starch. The starch will be hardened at the bottom.

Break up the hardened starch with a spoon, then use your hands to crumble it.

Add 50ml of water to the crumbled starch and mix by hand until smooth.

Add 4 tablespoons of cooking oil to the batter and mix until it's well combined and flows smoothly.

Thinly slice 300g of pork loin.

Season the sliced pork with a pinch of salt and pepper.

Coat each slice of pork evenly with the prepared batter.

Fry the battered pork one piece at a time in hot oil until golden brown.

Once fried, remove the pork from the oil and set it aside on a strainer to drain.

In a saucepan, combine water, soy sauce, vinegar, and sugar to make the sauce.

Bring the sauce to a boil.

Prepare starch water by mixing 1/2 tablespoon of starch with 1 tablespoon of water.

Pour the starch water into the boiling sauce while stirring to thicken it to a slightly runny consistency.

Pour the finished sauce over the fried pork.

Your crispy and delicious Guobarao is now complete.