Crispy pork strips

Name: Crispy pork strips
Yield: 3
Ingredients: 500 g Skinless pork; 2 pcs Egg whites; 30 g Flour; 120 g Sweet-potato starch; 20 g Mature ginger; 15 g Scallion; 15 g Cooking wine; 80 g Water for ginger-scallion infusion; 4 g Salt; 2 g Thirteen-spice powder; 3 g Ground pepper; 5 g MSG (optional); 5 g Chicken bouillon powder (optional); 3 g Crushed Sichuan pepper; 3 g Whole Sichuan peppercorns; 8 g Light soy sauce; To the pan’s safe frying level Vegetable oil for frying

Marinate pork strips under refrigeration, coat with egg-white batter, fry through and refry briefly for crispness.

~1 hr 40 minestimated time3servings6clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Make aromatic water and cut pork
Shred ginger, work it with scallion, wine and water to release aroma and strain the liquid. Cut pork into even strips about 1.5 cm thick. Keep raw meat separate and wash hands after handling it.
Look for
The aromatic water is strained and pork strips are evenly thick.
Knife work ↗
02
Season and chill
Mix pork with salt, spice, pepper, optional MSG and bouillon, both forms of Sichuan pepper and soy. Work the aromatic water in gradually until absorbed, then cover and refrigerate for 30 min.
Look for
The pork is evenly seasoned without a large liquid pool.
Marinating ↗
03
Coat with egg-white batter
Mix in flour, sweet-potato starch and egg whites thoroughly, breaking up dry starch lumps until the strips are evenly coated. Do not taste raw batter; wash after raw egg and pork.
Look for
Each strip is evenly coated without hard dry-starch lumps.
Mixing & beating ↗
04
First fry at 150°C
Heat oil in a deep stable pan below its safe oil-fill line to 150°C on a frying thermometer. Add strips one at a time in batches and set a 3 min first check. Maintain temperature until the coating sets pale gold and the center is cooked; thickness changes timing.
Look for
The pale-golden coating is set and strips are separated, with center doneness to be measured.
Deep-frying ↗
05
Check the center and refry
Lift the largest strip onto a heatproof plate and measure away from the hot oil. The egg-coated strip should reach at least 71°C at its center; continue the first fry if not. Once cooked, raise oil to 180°C and refry in batches just until golden and crisp, watching continuously.
Look for
The center reaches 71°C and the crust is golden and crisp without burning.
Deep-frying ↗
06
Drain and rest
Drain on a clean rack and set a 3 min rest reminder before eating. Keep raw-meat plates and tongs away from the finished food. Handle oil only after cooling and do not store partially cooked pork.
Look for
The strips are golden and intact, fully cooked and rested.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 小酥肉 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.