Zha Pai Gu 炸排骨 (Taiwanese Fried Pork Loin)
Zha Pai Gu 炸排骨 (Taiwanese Fried Pork Loin)
Ingredients
For the Pork Loin
- 2 pieces pork loin, thinly sliced (approx. 1-1.5cm thick initially)
For the Marinade
- 3 cloves garlic, minced
- 20 g ginger, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1 egg
- 1 tablespoon cornstarch
For the Frying Batter
- 1/2 cup sweet potato starch
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup water
For Frying
- as needed oil, for deep-frying
Instructions
- 1
Pat the 2 pieces of pork loin dry with paper towels. Place the pork loin on a cutting board and cover it with plastic wrap. Use a meat tenderizer or the back of a knife to pound the pork loin until it is about 0.5cm thin. Cut the pounded pork loin into smaller, manageable pieces.
⏱️ 5 min
- 2
In a bowl, combine the 3 cloves of minced garlic, 20g of minced ginger, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of white pepper, 1 teaspoon of sugar, and 1/2 teaspoon of five spice powder. Mix all ingredients thoroughly until well combined. Then, add 1 egg and 1 tablespoon of cornstarch to the marinade mixture and mix again until fully incorporated.
⏱️ 5 min
- 3
Add the cut pork loin pieces to the prepared marinade. Use your hands to massage the marinade into each piece of pork, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min
- 4
Just before frying, prepare the batter. In a separate bowl, combine 1/2 cup of sweet potato starch, 1/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix the dry ingredients together. Pour in 1/4 cup of water and mix well until a thick batter forms.
⏱️ 5 min
- 5
Add the marinated pork directly into the prepared batter. Mix thoroughly to ensure each piece of pork is completely and evenly coated with the batter.
⏱️ 5 min
- 6
Heat oil for deep-frying in a wok or deep pot to 170°C (340°F). Carefully place the battered pork loin pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry each batch for approximately 3-4 minutes, or until the pork is golden brown and cooked through. Remove the fried pork from the oil and place it on a wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 170
- 7
For an extra crispy texture, increase the oil temperature to 180°C (350°F). Once the oil reaches the higher temperature, return all the previously fried pork pieces to the pot. Fry them again for an additional 30 seconds to 1 minute, or until they achieve desired crispiness. Remove from oil and drain again.
⏱️ 5 min•🌡️ 180
- 8
Serve the Zha Pai Gu hot, garnished as desired (e.g., with white rice).
Kitchen Tools
Nutrition Facts (per serving)
Zha Pai Gu 炸排骨 (Taiwanese Fried Pork Loin)
For the Pork Loin
- 2 pieces pork loin, thinly sliced (approx. 1-1.5cm thick initially)
For the Marinade
- 3 cloves garlic, minced
- 20 g ginger, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1 egg
- 1 tablespoon cornstarch
For the Frying Batter
- 1/2 cup sweet potato starch
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup water
For Frying
- as needed oil, for deep-frying
Instructions
- 1
Pat the 2 pieces of pork loin dry with paper towels. Place the pork loin on a cutting board and cover it with plastic wrap. Use a meat tenderizer or the back of a knife to pound the pork loin until it is about 0.5cm thin. Cut the pounded pork loin into smaller, manageable pieces.
⏱️ 5 min - 2
In a bowl, combine the 3 cloves of minced garlic, 20g of minced ginger, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of white pepper, 1 teaspoon of sugar, and 1/2 teaspoon of five spice powder. Mix all ingredients thoroughly until well combined. Then, add 1 egg and 1 tablespoon of cornstarch to the marinade mixture and mix again until fully incorporated.
⏱️ 5 min - 3
Add the cut pork loin pieces to the prepared marinade. Use your hands to massage the marinade into each piece of pork, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min - 4
Just before frying, prepare the batter. In a separate bowl, combine 1/2 cup of sweet potato starch, 1/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix the dry ingredients together. Pour in 1/4 cup of water and mix well until a thick batter forms.
⏱️ 5 min - 5
Add the marinated pork directly into the prepared batter. Mix thoroughly to ensure each piece of pork is completely and evenly coated with the batter.
⏱️ 5 min - 6
Heat oil for deep-frying in a wok or deep pot to 170°C (340°F). Carefully place the battered pork loin pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry each batch for approximately 3-4 minutes, or until the pork is golden brown and cooked through. Remove the fried pork from the oil and place it on a wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 170 - 7
For an extra crispy texture, increase the oil temperature to 180°C (350°F). Once the oil reaches the higher temperature, return all the previously fried pork pieces to the pot. Fry them again for an additional 30 seconds to 1 minute, or until they achieve desired crispiness. Remove from oil and drain again.
⏱️ 5 min•🌡️ 180 - 8
Serve the Zha Pai Gu hot, garnished as desired (e.g., with white rice).