crispy meat recipe

How to Make Crispy Fried Pork (Su Rou): A Comprehensive Guide

Crispy fried pork, or *su rou*, is a beloved Chinese dish known for its golden crust and tender, juicy meat. Mastering this dish involves a few key steps, from marination to frying techniques. Here’s a detailed guide to achieving perfect *su rou* every time.

Ingredients: 500g pork shoulder (cut into 1-inch strips), 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp five-spice powder, 1 egg, 3 tbsp cornstarch, 1 cup all-purpose flour, and oil for deep-frying. Optional: a pinch of white pepper or chili flakes for extra flavor.

Step 1: Marinate the Pork

In a bowl, mix soy sauce, Shaoxing wine, five-spice powder, and egg. Add the pork strips, ensuring each piece is coated evenly. Let it marinate for 20–30 minutes to absorb the flavors.

Step 2: Prepare the Batter

Combine cornstarch, flour, and a pinch of salt in a separate bowl. Gradually add water while whisking until you get a thick, smooth batter—similar to pancake batter. The batter should coat the pork without being too runny.

Step 3: Coat and Fry

Dip each marinated pork strip into the batter, shaking off excess. Heat oil in a deep pot to 350°F (175°C). Fry the pork in batches for 3–4 minutes per batch until golden brown and crispy. For extra crispiness, fry twice: first at 325°F (160°C) to cook through, then at 375°F (190°C) to brown.

Step 4: Serve

Drain on paper towels and sprinkle with salt or your favorite spices. Enjoy hot with sweet chili sauce or as a topping for noodle soups.

With these steps, you’ll create restaurant-quality *su rou* that’s crispy, flavorful, and sure to impress!