小酥肉 (Xiaosurou)
小酥肉 (Xiaosurou)
Ingredients
For the Pork
- 500 g pork belly, skin off
- 4 g salt
- 3 g white pepper
- 15 g light soy sauce
For the Ginger & Spring Onion Water
- 15 g ginger
- 20 g spring onion
- 60 g water
For the Batter
- 1 egg
- 100 g sweet potato starch
- 5 g Sichuan peppercorns
- as needed oil, for deep frying
Instructions
- 1
Place the pork belly in the freezer for 10 minutes to firm it up, which will make it easier to cut into strips.
⏱️ 10 min
- 2
While the pork is firming, prepare the ginger and spring onion water. Finely chop or grate the ginger and spring onion, then combine them with 60 g of water. Muddle or press the mixture to extract the flavors.
⏱️ 5 min
- 3
Remove the pork belly from the freezer and cut it into approximately 1 cm thick strips.
⏱️ 5 min
- 4
In a medium bowl, combine the pork strips with 4 g of salt, 3 g of white pepper, 15 g of light soy sauce, and the prepared ginger-spring onion water. Mix well to ensure all pork strips are coated. Let it marinate for 20 minutes.
⏱️ 2 min
- 5
While the pork is marinating, toast the 5 g of Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, crush them using a mortar and pestle or a spice grinder.
⏱️ 3 min
- 6
After the pork has marinated, add 1 egg, 100 g of sweet potato starch, and the crushed Sichuan peppercorns to the bowl. Mix thoroughly until every strip of pork is evenly coated with the batter.
⏱️ 5 min
- 7
Heat oil in a deep pot or wok to approximately 160°C. Carefully add the coated pork strips in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes until lightly golden and cooked through.
⏱️ 4 min•🌡️ 160
- 8
Remove the pork from the oil and place it on a wire rack to drain excess oil. Let the pork rest for 5 minutes.
⏱️ 5 min
- 9
Increase the oil temperature to 190°C. Return the pork to the hot oil for a second fry. Fry for 40-60 seconds until deeply golden brown and extra crispy. This second fry is crucial for achieving the desired crunchiness.
⏱️ 1 min•🌡️ 190
- 10
Remove the crispy pork from the oil and drain on a wire rack or paper towels. Serve immediately as a snack or side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
小酥肉 (Xiaosurou)
For the Pork
- 500 g pork belly, skin off
- 4 g salt
- 3 g white pepper
- 15 g light soy sauce
For the Ginger & Spring Onion Water
- 15 g ginger
- 20 g spring onion
- 60 g water
For the Batter
- 1 egg
- 100 g sweet potato starch
- 5 g Sichuan peppercorns
- as needed oil, for deep frying
Instructions
- 1
Place the pork belly in the freezer for 10 minutes to firm it up, which will make it easier to cut into strips.
⏱️ 10 min - 2
While the pork is firming, prepare the ginger and spring onion water. Finely chop or grate the ginger and spring onion, then combine them with 60 g of water. Muddle or press the mixture to extract the flavors.
⏱️ 5 min - 3
Remove the pork belly from the freezer and cut it into approximately 1 cm thick strips.
⏱️ 5 min - 4
In a medium bowl, combine the pork strips with 4 g of salt, 3 g of white pepper, 15 g of light soy sauce, and the prepared ginger-spring onion water. Mix well to ensure all pork strips are coated. Let it marinate for 20 minutes.
⏱️ 2 min - 5
While the pork is marinating, toast the 5 g of Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, crush them using a mortar and pestle or a spice grinder.
⏱️ 3 min - 6
After the pork has marinated, add 1 egg, 100 g of sweet potato starch, and the crushed Sichuan peppercorns to the bowl. Mix thoroughly until every strip of pork is evenly coated with the batter.
⏱️ 5 min - 7
Heat oil in a deep pot or wok to approximately 160°C. Carefully add the coated pork strips in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes until lightly golden and cooked through.
⏱️ 4 min•🌡️ 160 - 8
Remove the pork from the oil and place it on a wire rack to drain excess oil. Let the pork rest for 5 minutes.
⏱️ 5 min - 9
Increase the oil temperature to 190°C. Return the pork to the hot oil for a second fry. Fry for 40-60 seconds until deeply golden brown and extra crispy. This second fry is crucial for achieving the desired crunchiness.
⏱️ 1 min•🌡️ 190 - 10
Remove the crispy pork from the oil and drain on a wire rack or paper towels. Serve immediately as a snack or side dish.
⏱️ 1 min