Detailed Recipe for Pan-Fried Plum Blossom Pork (Chinese Style)

 Pan-fried plum blossom pork is a popular Chinese home-style savory dish. 

Plum blossom pork refers to high-quality pork shoulder meat with even fat and lean layers, tender and juicy with a delicate marbled texture. After simple marination and slow pan-frying, it gains a golden crispy surface, rich aroma and savory flavor, juicy inside and full of taste.

Ingredients

Main Ingredient

300g plum blossom pork

Marinade Seasonings

2 cloves garlic (minced)

1 small piece of ginger (minced)

1 tablespoon light soy sauce

1 teaspoon oyster sauce

1 teaspoon cooking wine

Half teaspoon white pepper

1 teaspoon honey

A pinch of salt

A little cooking oil

Auxiliary & Dipping Ingredients

White sesame seeds

Chopped scallions

Cumin powder (optional)

Chili powder (optional)

Step-by-Step Instructions

1. Process the pork meat

   Clean the plum blossom pork and pat dry with kitchen paper to remove excess water. Cut it into thick slices about 1 centimeter thick. Do not cut too thin, otherwise the meat will easily dry out after frying and lose its juiciness.
2. Marinate the pork fully

   Put the pork slices into a bowl. Add minced ginger, minced garlic, light soy sauce, oyster sauce, cooking wine, white pepper, salt and honey. Mix well and rub the seasoning evenly on every piece of meat.

   Add a little cooking oil and stir again to lock the moisture. Cover and marinate for 20 to 30 minutes for better flavor absorption.
3. Preheat the pan

   Heat a non-stick pan over medium heat. No need to add too much oil; a thin layer of oil is enough. Let the pan heat up thoroughly.
4. Pan-fry the plum blossom pork

   Place the marinated pork slices flat in the pan, do not overlap them. Fry on medium-low heat for 3 to 4 minutes until the bottom turns golden brown and crispy.

   Flip the pork slices over and continue frying the other side for another 3 to 4 minutes. Fry until both sides are golden and the meat is fully cooked with no pink inside.
5. Enhance the flavor

   Sprinkle a moderate amount of cumin powder and chili powder on the surface while the meat is hot if you like a stronger flavor. Flip slightly to let the spices stick evenly.
6. Finish and serve

   Take out the fried plum blossom pork, cut into small strips or bite-sized pieces for easier eating. Place on a plate, sprinkle with white sesame seeds and chopped scallions for decoration. Serve hot for the best taste.

Cooking Tips

1. Medium-low heat is the key to perfect pan-frying. High heat will burn the surface quickly while the inside remains raw.
2. Patting the meat dry before marinating helps the seasoning adhere better and reduces splattering during frying.
3. The honey in the marinade can increase the fragrance and make the surface glossy and golden.
4. Leftover fried pork can be stored in the refrigerator and reheated in a pan for a short time.
5. You can match it with lettuce, garlic slices or sweet bean sauce for a richer eating experience.