Crispy Fried Pork (Xiao Su Rou)
Crispy Fried Pork (Xiao Su Rou)
Ingredients
For the Pork
- 1 1/2 pound pork shoulder, cut into strips slightly thicker than chopsticks
For the Marinade
- 2 tablespoons green onion, chopped
- 1 tablespoon ginger, chopped
- 2 tablespoons cooking wine
- 1/2 teaspoon salt
- 1/2 teaspoon chicken essence
- 1/2 teaspoon five-spice powder
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 egg, whole
For the Batter
- 2 egg yolks
- 2 tablespoons starch, (cornstarch or potato starch)
- 1 tablespoon all-purpose flour
- 6 fluid ounces beer, (half a 12-ounce can)
- 1 tablespoon peanut oil
For Frying and Serving
- 4 cups cooking oil, for deep frying, or as needed
- as needed ketchup, for serving (optional)
- as needed hot sauce, for serving (optional)
Instructions
- 1
Prepare the pork: Cut the pork shoulder into strips that are slightly thicker than chopsticks. Place the pork strips in a medium-sized bowl.
⏱️ 5 min
- 2
Marinate the pork: To the bowl with pork, add the chopped green onion, chopped ginger, cooking wine, salt, chicken essence, five-spice powder, light soy sauce, oyster sauce, and the whole egg. Mix all ingredients thoroughly by hand, ensuring the pork is well-coated. Cover the bowl and let the pork marinate for 20 minutes at room temperature.
⏱️ 5 min
- 3
Prepare the batter: In a separate empty bowl, add the two egg yolks, two tablespoons of starch, and one tablespoon of all-purpose flour. Pour in half a can of beer. Mix until the batter is sticky and has a stringy consistency. Finally, add one tablespoon of peanut oil to the batter and mix again until well combined.
⏱️ 10 min
- 4
Coat the pork: Pour the prepared batter over the marinated pork, ensuring each piece of pork is evenly and completely coated. Mix gently to ensure all strips are covered.
⏱️ 5 min
- 5
Heat the oil: Heat a generous amount of cooking oil (about 4 cups or enough to deep-fry) in a large pan or wok over medium-high heat. To test the oil temperature, place a small piece of green onion into the hot oil. When it starts to bubble vigorously, the oil is ready for frying.
⏱️ 5 min•🌡️ 350
- 6
Fry the pork: Carefully add the batter-coated pork strips to the hot oil, frying in batches to avoid overcrowding the pan. Fry until the pork turns golden brown and achieves a crispy texture, about 3-5 minutes per batch. Use tongs or a slotted spoon to remove the fried pork from the oil and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 7
Serve: Transfer the crispy fried pork to a serving platter. Serve immediately, optionally with ketchup or hot sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Pork (Xiao Su Rou)
Ingredients
For the Pork
- 1 1/2 pound pork shoulder, cut into strips slightly thicker than chopsticks
For the Marinade
- 2 tablespoons green onion, chopped
- 1 tablespoon ginger, chopped
- 2 tablespoons cooking wine
- 1/2 teaspoon salt
- 1/2 teaspoon chicken essence
- 1/2 teaspoon five-spice powder
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 egg, whole
For the Batter
- 2 egg yolks
- 2 tablespoons starch, (cornstarch or potato starch)
- 1 tablespoon all-purpose flour
- 6 fluid ounces beer, (half a 12-ounce can)
- 1 tablespoon peanut oil
For Frying and Serving
- 4 cups cooking oil, for deep frying, or as needed
- as needed ketchup, for serving (optional)
- as needed hot sauce, for serving (optional)
Instructions
- 1
Prepare the pork: Cut the pork shoulder into strips that are slightly thicker than chopsticks. Place the pork strips in a medium-sized bowl.
⏱️ 5 min - 2
Marinate the pork: To the bowl with pork, add the chopped green onion, chopped ginger, cooking wine, salt, chicken essence, five-spice powder, light soy sauce, oyster sauce, and the whole egg. Mix all ingredients thoroughly by hand, ensuring the pork is well-coated. Cover the bowl and let the pork marinate for 20 minutes at room temperature.
⏱️ 5 min - 3
Prepare the batter: In a separate empty bowl, add the two egg yolks, two tablespoons of starch, and one tablespoon of all-purpose flour. Pour in half a can of beer. Mix until the batter is sticky and has a stringy consistency. Finally, add one tablespoon of peanut oil to the batter and mix again until well combined.
⏱️ 10 min - 4
Coat the pork: Pour the prepared batter over the marinated pork, ensuring each piece of pork is evenly and completely coated. Mix gently to ensure all strips are covered.
⏱️ 5 min - 5
Heat the oil: Heat a generous amount of cooking oil (about 4 cups or enough to deep-fry) in a large pan or wok over medium-high heat. To test the oil temperature, place a small piece of green onion into the hot oil. When it starts to bubble vigorously, the oil is ready for frying.
⏱️ 5 min•🌡️ 350 - 6
Fry the pork: Carefully add the batter-coated pork strips to the hot oil, frying in batches to avoid overcrowding the pan. Fry until the pork turns golden brown and achieves a crispy texture, about 3-5 minutes per batch. Use tongs or a slotted spoon to remove the fried pork from the oil and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 7
Serve: Transfer the crispy fried pork to a serving platter. Serve immediately, optionally with ketchup or hot sauce for dipping.
⏱️ 1 min