Gabajou
6 servings
120 minutes
Gabajou is a Chinese dish that captivates gourmets with its crispy crust and tender meat texture. It originates from Sichuan province, where sweet and spicy flavors are loved. Tender pieces of pork are first dipped in a light batter and then deep-fried until golden brown. The meat is then simmered in a fragrant sauce made from soy sauce, honey, and fresh ginger. Adding carrots, garlic, and lemon juice gives the dish fresh and spicy notes. Gabajou pairs excellently with rice or noodles and is perfect for family dinners or festive gatherings.
1
Making batter: mix water, flour, and egg white. Knead the dough to the consistency of sour cream.
- Water: 0.3 glass
- Wheat flour: 2 tablespoons
- Egg white: 1 piece
2
Cut the meat into 2 by 2 cm cubes.
- Pork: 500 g
3
Mix the meat with the batter and fry in a large amount of oil (like in a deep fryer)
- Pork: 500 g
- Vegetable oil: to taste
4
We strain the oil and let the meat 'rest'.
5
We cut the carrot into thin long strips.
- Carrot: 1 piece
6
We slice the onion into half rings and cut the garlic into slices.
- Onion: 1 piece
- Garlic: 2 cloves
7
In a heated pan with oil, we add garlic, onion, carrot, grated ginger, and pepper.
- Garlic: 2 cloves
- Onion: 1 piece
- Carrot: 1 piece
- Fresh ginger: 20 g
- Ground black pepper: to taste
8
Fry for about 10 minutes, then add soy sauce and cornstarch mixed with a little cold water.
- Soy sauce: 3 tablespoons
- Potato starch: 4 tablespoons
9
We add honey and a little lemon juice.
- Honey: 1 tablespoon
- Lemon juice: to taste
10
Bring everything to a boil and cook until thickened.
11
We add the meat and simmer a little more, adding salt.
- Pork: 500 g
- Salt: to taste