Fried Pork Shoulder
Ingredients
The pork
-
10
oz
pork shoulder, sliced into small strips
-
⅓
teaspoon
Chinese five-spice
-
⅓
teaspoon
ground white pepper
-
⅓
teaspoon
salt
-
1
teaspoon
Chinese cooking rice wine
-
cooking oil
for frying
The frying batter
-
3
tablespoons
tapioca starch
-
1 ½
tablespoons
all-purpose flour
-
1
egg
(about 2 oz with shell)
-
2
tablespoons
water
Instructions
- 1. Marinate the pork shoulder strips with Chinese five-spice, white pepper, salt, and cooking rice wine for 15 minutes.
- 2. In another bowl, mix tapioca starch, all-purpose flour, egg, and water until smooth.
- 3. Coat the marinated pork with the batter.
- 4. Heat oil in a deep frying pan to 325°F to 350°F (176°C to 190°C).
- 5. Fry the pork strips in batches for 3 to 5 minutes until golden brown.
- 6. Remove the first batch and fry the second batch in the same manner.
- 7. Increase oil temperature slightly and fry all the pork strips again for 10 seconds.
- 8. Drain on paper towels and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
226
Total fat
8g
Total carbohydrates
16g
Total protein
20g
Sodium
486mg
Cholesterol
140mg
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