Fried Crispy Pork

Name: Fried Crispy Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork belly; 2 pcs egg; Some Sweet potato starch; 2 pieces Shallots; a small piece ginger; Some pepper powder; Some Five spice powder; Some salt; Some Soy sauce

by Xiao Dong Niu@kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Crisp meat is a delicacy found all over the country, but each place has its own characteristics. Among the eight big bowls of Bai people’s hospitality, there must be a bowl of crispy meat. Many years have passed, and some dishes have been updated. However, this bowl of crispy meat is the only one that still continues, which shows its status in the Bai nationality’s diet. . The crispy meat is crispy and delicious right out of the pot. After letting it cool and returning to the oil, it is delicious for shabu-shabu, steaming, and stewing. If there are many people in the family, you can make more at a time. "

Ingredients

600g Pork Belly
2 pcs Egg

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Some Sweet Potato Starch
2 pieces Shallots
a small piece Ginger

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Some Pepper Powder
Some Five Spice Powder
Some Salt

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Some Soy Sauce

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Fried Crispy Pork

1. Prepare the ingredients. The pork belly I use is better. If you don’t like fat, you can use tenderloin or hind leg.

2. Cut the pork belly into 3-5 mm thick slices, wash the shallots and cut into sections, wash the ginger and cut into shreds for later use.

3. Put a pinch of Chinese pepper powder and five-spice powder on the pork belly and mix well.

4. Put the green onion and ginger, add a little salt and some light soy sauce to taste, and marinate for about 15 minutes.

5. Pick out the scallion and ginger from the marinated meat, add two eggs, and stir well.

6. Slowly add sweet potato starch and mix well.

7. The mash that has been grasped has a certain consistency, and the mash is basically hung on the meat.

8. Add a lot of oil to the pot, the oil temperature is about 50% hot, and when the chopsticks are put in it will slowly make small bubbles, you can start frying the crispy meat.

9. Put the meat slices one by one to prevent stickiness, and deep-fry the crispy meat on a low fire until it is broken and the shape is finalized.

10. Fry all the meat first and remove it.

11. Increase the oil temperature to 80% hot, add the crispy meat and re-fry.

12. The oil temperature of the re-fried is high, the crispy meat will tighten, the skin becomes crispy, and the surface is fried to golden brown and then removed to control the oil.