[Lee Yeon-bok] The Misconceptions and Truth of Kuo Bao Rou! The Secret to Crispy Texture Without Glutinous Rice!

Cooking Time 60 Min

🥕 Ingredients

Sweet Potato Starch140g

Potato Starch60g

Water적당량

Water50ml

Cooking Oil4tbsp

Pork Loin300g

Salt적당량

Pepper적당량

Cooking Oil적당량

Water150ml

Soy Sauce1tbsp

Vinegar5tbsp

Sugar5tbsp

Starch0.5tbsp

Water1tbsp

Yuzu or Lemon Extract적당량

✍️ Notes

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🍳 Steps

1. Prepare Starch Mixture

2. Prepare Pork

3. Fry the Pork

4. Prepare Sweet and Sour Sauce

5. Assemble and Serve

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

[Lee Yeon-bok] The Misconceptions and Truth of Kuo Bao Rou! The Secret to Crispy Texture Without Glutinous Rice!

[Lee Yeon-bok] The Misconceptions and Truth of Kuo Bao Rou! The Secret to Crispy Texture Without Glutinous Rice!

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare Starch Mixture

Soak 200g of starch in water the day before. Use a mixture of 70% sweet potato starch and 30% potato starch.

Pour out the water from the soaked starch. The starch should be hard and not spill out even if the bowl is turned upside down.

Break the hardened starch with a spoon and then crush it further with your hands into smaller pieces.

Add 50ml of water to the crushed starch and mix by kneading until it starts to loosen up.

Add 4 tablespoons of cooking oil to the starch mixture and mix well until it becomes smooth and pliable.

2. Prepare Pork

Slice 300g of pork loin thinly to ensure even cooking and coating.

Season the sliced pork with salt and pepper to enhance flavor.

3. Fry the Pork

Heat a frying pan with sufficient cooking oil for deep frying.

Coat each slice of seasoned pork evenly with the starch mixture and carefully place it into the hot oil. Fry one piece at a time to prevent sticking.

Fry until the pork turns golden brown and crispy. Remove from the oil and place on a sieve or paper towel to drain excess oil.

4. Prepare Sweet and Sour Sauce

In a saucepan, combine 150ml of water, 1 tablespoon of soy sauce, 5 tablespoons of vinegar, and 5 tablespoons of sugar. Bring to a boil.

Prepare a starch slurry by mixing 0.5 tablespoon of starch with 1 tablespoon of water. Add this to the boiling sauce while stirring to thicken it slightly. The sauce should be slightly runny, not too thick.

Optionally, add yuzu or lemon extract to the sauce for additional flavor. Simmer the sauce a bit longer to enhance the depth of flavor.

5. Assemble and Serve

Place the fried pork on a serving plate. Drizzle the sweet and sour sauce over the pork, ensuring it is lightly coated and slightly moist but not drenched.

Serve immediately to enjoy the crispy texture of the pork with the tangy sauce.

✍️ Notes

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