Baek Jong-won's Kway Ba Rou

Recipe 🍳

Cooking tips 💡

• Using high-purity potato starch instead of glutinous rice flour ensures the characteristic chewy texture when the coating absorbs moisture.
• If the batter is too thick, the coating will become heavy and prone to failure; it’s better to use a bit more water to achieve a slightly thick consistency.
• Unlike traditional sweet and sour pork where sauce is poured separately, authentic Kway Ba Rou involves stir-frying the meat directly in a sauce that has been reduced to a sticky, thick consistency.
• For those who enjoy cilantro, add it during the final stir or use as a garnish to achieve a restaurant-quality aroma.