🥢 Chinese Crispy Fried Pork (Xiao Su Rou）
Xiao Su Rou is a popular Chinese snack and side dish, especially loved in northern China. It features tender strips of pork coated in a light batter, deep-fried until golden and crispy. The outside is crunchy, while the inside stays juicy and flavorful. Often served with dipping sauces or as part of a hotpot meal, it’s a true comfort food.
🛒 Ingredients
-
Pork (pork belly or pork shoulder): 500 g (about 1.1 lbs)
-
Egg: 1
-
Light soy sauce: 1 tbsp
-
Shaoxing wine (or cooking wine): 1 tbsp
-
Garlic: 2 cloves, minced
-
Salt: ½ tsp
-
Ground white pepper: ¼ tsp
-
Five-spice powder: ½ tsp
-
All-purpose flour: 4 tbsp
-
Cornstarch: 3 tbsp
-
Baking powder: ½ tsp (optional, for extra crispiness)
-
Cold water: about 100 ml (⅓ cup, adjust as needed)
-
Oil: for deep-frying
👩🍳 Instructions
Step 1. Marinate the Pork
-
Cut the pork into thin strips, about the size of your finger.
-
In a bowl, mix pork with soy sauce, Shaoxing wine, garlic, salt, white pepper, and five-spice powder.
-
Let it marinate for 20–30 minutes to absorb the flavors.
Step 2. Make the Batter
-
In a separate bowl, beat the egg.
-
Add flour, cornstarch, baking powder, and cold water. Mix until smooth and slightly thick (not too runny).
-
Add the marinated pork into the batter and coat evenly.
Step 3. Deep-Fry the Pork
-
Heat oil in a wok or deep pan to about 160–170°C (320–340°F).
-
Drop the battered pork strips into the oil one by one to avoid sticking.
-
Fry until lightly golden, then remove and drain on paper towels.
Step 4. Double-Fry for Crispiness
-
Increase the oil temperature to 180–190°C (355–375°F).
-
Fry the pork strips again for 1–2 minutes until they turn a deep golden brown and very crispy.
-
Remove and drain well.
🍴 Serving Tips
-
Serve hot with chili powder, cumin powder, or a dipping sauce like garlic soy sauce.
-
Xiao Su Rou can also be added to a hotpot or soup for extra flavor.
-
Best enjoyed fresh for maximum crispiness.
.jpg)
.jpg)
No comments:
Post a Comment