Satisfy your craving for crispy pork
| Pork belly (or tenderloin) 500 grams | Eggs 2 |
| Cooking wine 1 scoop | Light soy sauce (optional) 1 scoop |
| Ginger Appropriate amount | Salt A small amount |
| Pepper 1 scoop | Thirteen Incense 1 scoop |
| Pepper powder 2 scoops | Sweet potato starch (sweet potato powder) 3 tablespoons (about 60 grams) |
| flour 1 tablespoon (about 20 grams) | Clear water Appropriate amount |
Step 1
Clean the [pork belly], remove the skin, and then cut into slices or long strips (the slices should be 0.5cm thick, and the strips should be about 1cm~1.3cm, not too thin).
Step 2
Put it into a basin, add [Ginger], a small amount of [Salt], [Pepper], [Thirteen Spice] [Panthoxylum bungeanum] [Cooking Wine] and [Light Soy Sauce] 1 spoon each. Mix well and marinate for 30 minutes to absorb the flavor.
Step 3
Make the batter: Crack 2 [eggs] into a bowl and stir well, add 3 tablespoons [sweet potato starch], 1 tablespoon [flour], a small amount of [salt], 1 tablespoon [pepper powder], and an appropriate amount of [water] (stir while adding) ), Add 15 grams of [edible oil] and stir into a uniform batter without particles. (Stir into a paste as thick as yogurt. If it is too dry, add water)
Step 4
After the batter is mixed, pour it into the marinated [meat strips] and mix evenly with your hands so that the meat is evenly covered with batter.
Step 5
Heat the oil in a pan until it reaches 50% hot (the oil will smoke slightly and there will be bubbles when you insert a chopstick). Put the [meat strips] into the pot one by one (one by one to prevent the meat strips from sticking together), [Meat Strips] After shaping, push gently with a spoon to heat evenly and fry over medium-low heat for 4 to 5 minutes. Fry until golden brown, take it out and fry again.
Step 6
When re-frying, raise the oil temperature to 60% to 70% heat, put the [meat strips] back into the pot, flip them constantly, and re-fry for 30 to 40 seconds. Remove and control the oil. (The fried pork belly is golden in color, crispy on the outside and tender on the inside, and tastes even crispier)
Step 7
Take it out of the pan and serve it on a plate. You can sprinkle it with a little barbecue seasoning, or dip it in tomato sauce and eat it (it's best to eat it while it's hot). [Barbecue ingredients can be made from cumin powder, chili powder + cooked white sesame seeds]
Step 8
Look, it's crispy on the outside and tender on the inside, fragrant but not greasy, not inferior to the ones bought from outside. Cooking tips to satisfy your craving for crispy pork☆It is best to choose better quality pork belly, the kind with three layers of fat and lean meat, the leaner one can be more lean; you can also use plum pork and tenderloin, but not all lean meat.
☆Ginger and cooking wine can remove the fishy smell. You can also soak the green onion and ginger in boiling water to make green onion and ginger water to remove the fishy smell; otherSeasonings such as pepper, thirteen spices, light soy sauce, etc. can be flexibly controlled and do not need to be strict. You can add whatever you have.
☆If you don’t have Sichuan pepper powder, you can also use a handful of Sichuan peppercorns to stir-fry in a pot until fragrant, then mash or crush them, but Sichuan peppercorns are indispensable.
☆It is best to use sweet potato starch as the starch for making batter, because it is more sticky than ordinary starch and easier to stick to paste; adding flour is also indispensable. Flour can increase expansion, but do not add too much (the ratio of starch to flour is 3: 1).
☆When frying, you must control the time and temperature. If you fry it for too long, the meat will become old. If you fry it for too short, it will not be crispy enough. When frying for the first time, use medium-low heat. When frying for the second time, the temperature should be higher and the time should be shorter.
☆It is best to eat the fried meat while it is hot, so that it tastes crispy and fragrant. It will not be so crispy when it is cold.
