Crispy Pork Recipe (Sichuan Style)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Cut the pork shoulder into bite-size strips and marinate with the garlic, ginger, five-spice powder, cooking wine, salt, soy sauce and baking soda. Mix well and rest for 30 minutes.
2. Dry-roast the red chilies, Sichuan peppercorns, white peppercorns, sesame seeds, cumin seeds and dried orange peel in a wok over medium-low heat for a couple of minutes. Cool, then grind to a fine powder.
3. Mix the ground spices with the salt and sugar. Dry-roast extra sesame seeds and cumin seeds, keep them whole, and mix them into the spice powder. Set aside.
4. Mix the all-purpose flour, sweet potato starch, baking powder, egg, water and vegetable oil in a large bowl until smooth.
5. Add the pork to the batter and mix thoroughly.
6. Heat oil to 370°F (188°C). Fry the pork piece by piece over medium heat for 4 to 5 minutes, stirring constantly, until cooked through but not browned. Remove when it no longer bubbles vigorously.
7. Rest the pork for 20 minutes.
8. Heat oil to 400°F (204°C) and fry the pork for 2 to 3 minutes, until golden and crispy. Drain on paper towels and serve with the spice powder.

Summarized from Souped Up Recipes's video. Watch it for the details.

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