Crispy Pork & Potato Skillet (Guo Bao Rou)
Northeastern China's beloved street snack reimagined for weeknight cooking: caramelized pork shoulder with crispy fried potatoes, onions, and a sweet-savory glaze. One skillet, 25 minutes, maximum flavor impact.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork shoulder, boneless, cut into 3/4-inch cubes
- ¾ lb waxy potatoes (yellow or red), cut into 3/4-inch cubes
- 1 medium yellow onion, cut into 1-inch pieces
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1.5 tbsp granulated sugar
- 1 tbsp ginger, minced
- 4 tbsp neutral cooking oil
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add pork cubes and cook without stirring for 2 minutes until deeply browned on one side.
- 3
Stir and continue cooking until no pink remains, about 4 more minutes. Transfer to a plate.
- 4
Add remaining 1 tbsp oil to the skillet, then add potato cubes. Spread in one layer and cook undisturbed for 3 minutes.
- 5
Stir potatoes and cook 4 more minutes until edges brown and centers soften when pierced.
- 6
Return pork to skillet with onions, ginger, soy sauce, vinegar, and sugar. Toss constantly for 2 minutes until the glaze coats everything and onions soften slightly.
Tools you’ll need
- 12-inch stainless steel or carbon steel skillet
- sharp chef's knife
- wooden spoon or spatula
- measuring spoons
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