Name: Crispy Twice-Fried Sweet and Sour Pork
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) pork loin, sliced 1/4-inch thick and lightly pounded; 1 tsp fine salt; 1 large egg white; 1 cup (130 g) potato starch; 3 cups neutral oil, for frying; 1/2 cup (100 g) granulated sugar; 1/2 cup (120 ml) Chinkiang or white vinegar; 2 tbsp ketchup; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1/4 cup (60 ml) water; 1 tbsp cornstarch; 1 tbsp grated ginger; 3 garlic cloves, minced; 2 scallions, white and green parts cut into 1-inch pieces; 1/2 small carrot, julienned (optional, for color)

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A signature dish from Northeast China (Dongbei cuisine), this version of sweet and sour pork features paper-thin pork slices coated in potato starch, fried twice for an ultra-crisp shell, then tossed in a glossy sweet-and-tangy sauce brightened with ginger, garlic, and scallions. It is lighter and crunchier than the Cantonese cousin and traditionally served as a showpiece at celebrations.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
24 gFat
5 gSaturated Fat
58 gCarbs
1 gFiber
32 gSugar
23 gProtein
720 mgSodium
380 mgPotassium
35 mgCalcium
2 mgIron
4 mgVitamin C
210 mcgVitamin A

Ingredients

For the pork

1 lb (450 g) pork loin, sliced 1/4-inch thick and lightly pounded
1 tsp fine salt
1 large egg white
1 cup (130 g) potato starch
3 cups neutral oil, for frying

For the sweet-and-sour sauce

1/2 cup (100 g) granulated sugar
1/2 cup (120 ml) Chinkiang or white vinegar
2 tbsp ketchup
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/4 cup (60 ml) water
1 tbsp cornstarch

For the stir-fry

1 tbsp grated ginger
3 garlic cloves, minced
2 scallions, white and green parts cut into 1-inch pieces
1/2 small carrot, julienned (optional, for color)

Directions

Season the pork slices with salt, then mix in the egg white until each piece is lightly coated. Sprinkle the potato starch over the pork a few tablespoons at a time, tossing and pressing so every slice is evenly crusted; let rest 10 minutes.
Heat the oil in a wok or deep pot to 325°F (165°C). Fry the pork in small batches for about 2 minutes until pale and just set; do not brown. Drain on a rack and rest 5 minutes.
Return the oil to 350°F (175°C) and refry the pork in batches for 60–90 seconds until deeply golden and crisp. Drain again on the rack; the coating should sound hollow when tapped.
Meanwhile, whisk together the sugar, vinegar, ketchup, soy sauce, Shaoxing wine, water, and cornstarch in a small bowl until the sugar and starch fully dissolve.
Pour out all but 2 tablespoons of oil from the wok and place it over high heat. Add the ginger, garlic, scallions, and carrot; stir-fry for 20 seconds until fragrant.
Pour the sauce mixture into the wok and bring to a rapid boil, swirling constantly; it should thicken into a glossy, clear syrup in about 30 seconds.
Add the twice-fried pork and toss briskly for 15–20 seconds so every slice is slicked with sauce but the crust stays crackling.
Transfer immediately to a warmed plate and serve hot, before the crust softens.

Cook’s Notes

Potato starch is essential for the signature crackly shell; cornstarch will be softer and less crisp. If you can only find cornstarch, add 1/2 tsp baking powder to the dry starch.
The double-fry is non-negotiable: the first fry cooks the pork and sets the crust, while the second blast of high heat drives out residual moisture so the coating shatters.
Serve within 2 minutes of saucing—Gu Lao Rou is meant to be eaten at peak crunch, unlike saucy Cantonese sweet-and-sour pork.
For the brightest color, finish with a few drops of red food coloring or a teaspoon of beet juice in the sauce, the traditional restaurant touch.
Leftover pork can be reheated in a 400°F (200°C) oven or air fryer for 3–4 minutes to re-crisp; do not microwave.