📝 About This Recipe
A cornerstone of Shandong (Lu) cuisine, this Crispy Fried Pork is a masterclass in texture, featuring a shatteringly crisp exterior and a succulent, aromatic interior. Traditionally served at festive gatherings, it relies on a delicate balance of Sichuan peppercorns and a light starch batter to achieve its signature airy crunch. This dish is not just a snack; it is a celebration of the high-heat frying techniques that define the culinary heritage of Northern China.
🥗 Ingredients
The Pork and Marinade
- 500 grams Pork shoulder or tenderloin (cut into 1/2-inch thick strips)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing rice wine
- 15 grams Ginger (smashed and soaked in 2 tbsp water)
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper powder
- 1 teaspoon Toasted Sichuan peppercorn powder (freshly ground for best aroma)
The Crispy Batter
- 100 grams Sweet potato starch (coarse variety is preferred for extra crunch)
- 30 grams Cornstarch
- 1 large Egg (beaten)
- 1 tablespoon Vegetable oil (added to the batter for crispness)
- 2-3 tablespoons Cold water (adjust for a thick cream consistency)
For Frying and Garnish
- 1 liter Neutral frying oil (peanut or soybean oil)
- 1 tablespoon Sichuan pepper salt (Jiao Yan) (for dipping)
- 1 sprig Fresh cilantro (for garnish)
👨🍳 Instructions
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1
Slice the pork into uniform strips roughly 2 inches long and 1/2 inch thick. Place them in a large mixing bowl.
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2
Prepare the ginger water by squeezing the smashed ginger in the 2 tablespoons of water; discard the solids and pour the fragrant liquid over the pork.
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3
Add the soy sauce, Shaoxing wine, salt, white pepper, and half of the Sichuan peppercorn powder to the pork. Massage the meat for 2 minutes until the liquid is fully absorbed. Marinate for 20 minutes.
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4
In a separate bowl, combine the sweet potato starch and cornstarch. Whisk in the beaten egg and the tablespoon of oil.
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5
Gradually add cold water to the starch mixture, one tablespoon at a time, whisking until you reach a thick, smooth consistency that coats a spoon heavily.
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6
Pour the batter over the marinated pork strips and mix thoroughly by hand, ensuring every piece of meat is evenly and thickly coated.
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7
Heat the frying oil in a wok or deep pot to 320°F (160°C). You can test this by dipping a wooden chopstick in; it should bubble steadily.
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8
Carefully drop the pork strips into the oil one by one to prevent sticking. Do not overcrowd the wok; fry in batches if necessary.
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9
Fry the pork for 3-4 minutes until the coating is set and pale golden. Remove with a slotted spoon and drain on a wire rack.
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10
Increase the oil temperature to 390°F (200°C) for the 'double-fry'—the secret to lasting crispness.
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11
Carefully return all the pork to the hot oil for 30-45 seconds until they turn a deep golden brown and feel light and hard to the touch.
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12
Immediately remove the pork and toss it in a dry bowl with the remaining Sichuan peppercorn powder while still hot.
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13
Transfer to a serving platter, garnish with cilantro, and serve immediately with a side of Sichuan pepper salt for dipping.
💡 Chef's Tips
Always use sweet potato starch if possible; its granules are larger and create a much crunchier crust than cornstarch alone. The 'double fry' technique is non-negotiable; the first fry cooks the meat, while the second flash-fry drives out moisture from the crust. Ensure the pork is at room temperature before frying to prevent the oil temperature from dropping too sharply. If the batter is too thin, it will slide off; if it's too thick, it will be doughy. It should look like thick pancake batter. For a spicy kick, add a teaspoon of chili flakes to the final tossing stage.
🍽️ Serving Suggestions
Serve alongside a crisp Tsingtao beer to cut through the richness of the fried pork. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) for a textural contrast. Accompany with a bowl of steamed jasmine rice and a light seaweed soup. Offer a small dish of black rice vinegar on the side for those who prefer a tangy dip. This dish works excellently as a centerpiece for a traditional multi-course Chinese dinner.