Double cooked pork slices

Double cooked pork slices锅包肉"Guobaorou"

Originating in Harbin during the Qing Dynasty, double cooked pork slices was once a salty dish invented by local residents. To adapt to the taste buds of foreign guests, it had been then transformed into a sour but sweet cuisine with new flavors added to it by the people of Jilin. The sweet and sour version of the dish later became popular both at home and abroad.

The marinated pork loin coated with flour is deep fried and then double fried with sugar, vinegar and sweet and sour sauce. The process endows the dish a unique taste: sweet, sour, tender and crunchy.