SICHUAN CRISPY FRIED PORK | CHINA SICHUAN FOOD
Sichuan deep-fried crispy pork
Provided by Elaine
Categories Main Course
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Mix the pork strips in.
- 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.
- 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.
Nutrition Facts : Calories 1716 kcal, CarbohydrateContent 222 g, ProteinContent 108 g, FatContent 39 g, SaturatedFatContent 13 g, CholesterolContent 709 mg, SodiumContent 4981 mg, FiberContent 7 g, ServingSize 1 serving
BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY
With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.
Provided by Judy Kim
Categories gluten-free main dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 14
Steps:
- In a small pot, cook rice according to package instructions. Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness. Garnish with green onions and serve with steamed rice.
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