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Cut the boneless pork shoulder into small, bite-sized pieces, approximately 1-inch cubes.

In a medium bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of soy sauce for the initial marinade. Add the cut pork pieces to the bowl and mix thoroughly by hand until all the pork is coated.

In a separate bowl, combine 1/2 cup of cornstarch and 1/2 cup of all-purpose flour. Gradually add 1/2 cup of water, whisking continuously until a smooth, lump-free batter forms. Adjust water as needed to reach a pancake-like consistency.

Thinly slice the garlic cloves, green jalapeño peppers, and red chilies. Set aside.

Pour the prepared coating batter into the bowl with the marinated pork. Mix well by hand (wearing a glove is recommended) until all pork pieces are fully coated.

Pour 4 cups of cooking oil into a large pot or Dutch oven for deep frying. Heat the oil over medium-high heat until it reaches 331°F. Use a kitchen thermometer to ensure accuracy.

Once the oil is hot, carefully add the sliced garlic to the oil and fry for 30-60 seconds, or until golden and crispy. Using a slotted spoon, remove the fried garlic from the oil and set aside on a paper towel-lined plate.

Carefully add the coated pork pieces to the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, or until lightly golden and cooked through. This is the first fry.

Remove the partially fried pork from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Allow the oil temperature to increase slightly for the second fry.

Return the partially fried pork pieces to the hot oil for a second fry. Fry for an additional 2-3 minutes, or until they are deeply golden brown and extra crispy.

Remove the double-fried pork from the oil and place it on a clean wire rack or a serving plate.

In a separate small pan (or carefully drain most of the oil from the frying pan, leaving about 1 tablespoon), quickly toss the sliced green jalapeño peppers, sliced red chilies, and the reserved fried garlic over medium heat for about 1 minute, just to heat them through and release their aroma.

Season the fried pork generously with 1 teaspoon of white pepper and 1/2 teaspoon of salt, or to taste. Toss to coat evenly.

Garnish the seasoned pork with the sautéed chilies and fried garlic. Serve immediately and enjoy!


Cut the boneless pork shoulder into small, bite-sized pieces, approximately 1-inch cubes.

In a medium bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of soy sauce for the initial marinade. Add the cut pork pieces to the bowl and mix thoroughly by hand until all the pork is coated.

In a separate bowl, combine 1/2 cup of cornstarch and 1/2 cup of all-purpose flour. Gradually add 1/2 cup of water, whisking continuously until a smooth, lump-free batter forms. Adjust water as needed to reach a pancake-like consistency.

Thinly slice the garlic cloves, green jalapeño peppers, and red chilies. Set aside.

Pour the prepared coating batter into the bowl with the marinated pork. Mix well by hand (wearing a glove is recommended) until all pork pieces are fully coated.

Pour 4 cups of cooking oil into a large pot or Dutch oven for deep frying. Heat the oil over medium-high heat until it reaches 331°F. Use a kitchen thermometer to ensure accuracy.

Once the oil is hot, carefully add the sliced garlic to the oil and fry for 30-60 seconds, or until golden and crispy. Using a slotted spoon, remove the fried garlic from the oil and set aside on a paper towel-lined plate.

Carefully add the coated pork pieces to the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, or until lightly golden and cooked through. This is the first fry.

Remove the partially fried pork from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Allow the oil temperature to increase slightly for the second fry.

Return the partially fried pork pieces to the hot oil for a second fry. Fry for an additional 2-3 minutes, or until they are deeply golden brown and extra crispy.

Remove the double-fried pork from the oil and place it on a clean wire rack or a serving plate.

In a separate small pan (or carefully drain most of the oil from the frying pan, leaving about 1 tablespoon), quickly toss the sliced green jalapeño peppers, sliced red chilies, and the reserved fried garlic over medium heat for about 1 minute, just to heat them through and release their aroma.

Season the fried pork generously with 1 teaspoon of white pepper and 1/2 teaspoon of salt, or to taste. Toss to coat evenly.

Garnish the seasoned pork with the sautéed chilies and fried garlic. Serve immediately and enjoy!
