Sichuan Crispy Fried Pork
Sichuan deep-fried crispy pork
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1000 g pork butt ( ,or leaner pork belly)
- 1.5 tbsp. salt ( ,divided)
- 1 tbsp. shaoxing cooking wine
- 1 tbsp. Sichuan peppercorn
- 1 tbsp. oyster sauce
- oil for deep-frying
- 500 g sweet potato starch
- 1/2 tbsp. white pepper
- 5 middle size eggs
- 100 ml water for adjusting
Instructions
- 1
In a large bowl, mix sweet potato starch with 1/2 tablespoon of salt. Crack eggs in. Then slightly add water until the batter can hold shapes for 2-3 seconds and just running. Combine well and set aside for 30 minutes.
- 2
Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
- 3
Mix the pork strips in.
- 4
Heat oil to 160 to 170 degree C, and slide the pork strips in. Fry for around 3 minutes over medium fire until slightly browned. Transfer out and strain oil.
- 5
Heat oil to 200 degree C (almost smoky), place the fried pork in. Quickly fry for 20 to 30 seconds until golden brown. Serve hot. If you plan a hotter version, you can serve with a dry dip.