Salt and Pepper Crispy Pork
A traditional festival dish from western Hubei. Lean pork with a thin layer of fat is dipped in whole-egg batter and deep-fried until exceptionally crisp and tender, delivering a savory, fragrant flavor.
Ingredients
pork sirloin (sliced into 0.6 cm thick slices)
750 g
Sichuan pepper salt
2 g
fine salt
2.5 g
scallion white slices
5 g
ginger slices
5 g
MSG
1 g
eggs
2
vegetable oil (about 40 g used)
1000 g
flour
100 g
Instructions
1
Step 1
Slice the pork sirloin into 0.6 cm thick slices. Pound the slices with the back of a knife to tenderize them. Place in a small bowl, add fine salt, MSG, scallion white slices, and ginger slices, and mix well. Marinate for 15 minutes to absorb flavor, then remove and discard the scallions and ginger.
2
Step 2
Crack the eggs into a bowl, add 50 g of water and flour, and stir into a batter. Then mix the meat slices with the batter and set aside for frying.
3
Step 3
Place a wok over heat, pour in vegetable oil and heat to about 60% of its maximum temperature. Add the meat slices coated with batter and fry until cooked through and golden brown. Remove and cut into 3 cm x 3 cm cubes. When the oil temperature reaches about 80%, return the cubes to the wok for a second fry. Remove, arrange on a plate, and sprinkle with Sichuan pepper salt before serving.
