Gubadzhou
Description
The recipe won't take much time. Gu Badjou is prepared with various sauces: salty, sweet, or sweet and sour. But there's another version adapted for Europeans. Pork (tenderloin) is cut into pieces, tenderized, marinated in a mixture of soy sauce, then dipped in a starch batter and fried in a pan or deep-fried. What's great about this version? It's delicious even when served cold, and can be enjoyed the next day as well. It's perfect not only for a family dinner but also for any festive table. I suggest preparing Gu Badjou—the recipe is simple, yet the result is excellent. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the pork under running water and cut the meat into small pieces about 2-3 cm.
- 3
Step 3
Pound the pieces lightly on both sides with a mallet.
- 4
Step 4
Press the garlic, add sugar and pepper, and rub them together slightly.
- 5
Step 5
Pour in the soy sauce and mix.
- 6
Step 6
Prepare a batter from eggs and starch.
- 7
Step 7
Heat the pan well. Dip the pounded pieces of meat one by one into the soy sauce first.
- 8
Step 8
Then into the batter.
- 9
Step 9
Then carefully transfer to a frying pan and fry over medium heat on both sides until golden brown.
- 10
Step 10
Guabadjou is ready. It can be served on its own with any sauce or with a side dish. Rice goes very well with it.
- 11
Step 11
Serve at the table.