Sichuan Crispy Fried Pork is a popular Sichuan street food with amazing flavors and texture. It is crispy outside and juicy and tender inside. It is perfect as appetiser, snack or as party food.
Sichuan Crispy Fried Pork, or 小酥肉, is a popular Sichuan street food. It can be served as appetiser, side dish, or snack. This Crispy Fried Pork is dipped into a dried mix of spice powder that is full of amazing aromatic flavors. The pork is crispy outside and juicy and tender inside. Every bite is sensational and it makes you crave for more.
If you have never tried this in a Chinese restaurant before, you will be surprised how good this is. It is also simple and easy to make at home. The flavor and texture is so addictive that I can always eat so much every time. For other snack and party food ideas, you can also check out my Chinese Crispy Honey Prawns, Korean Honey Butter Fried Chicken, and Chinese Crispy Honey Chicken.
WHAT INGREDIENTS YOU NEED TO MARINATE THE PORK
Pork Tenderloin – I love using Tenderloin for this recipe. You can also use Pork Belly. It’s essential that the pork has some amount of fat.
Garlic – It adds great garlicky flavor to the meat.
Ginger – It enhances the flavor for the meat.
Chinese 13 Spice Powder – You can find this in your local Asian grocery store. As name indicates, it has 13 spices which provides wonderful aroma. If you can’t find this, you can use Five Spice Powder.
Salt – It helps to add savoury taste.
Light Soy Sauce – This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this. You can use other brands too.
Baking Soda – It helps tenderize the meat. Velveting meat softens fibers to reduce toughness and enhances juiciness for the best flavor.
WHAT INGREDIENTS YOU NEED FOR DIPPING SPICE POWDER
Dried Red Chilis – Sichuan Whole dried Chili Peppers. This is commonly used in many Chinese recipes and it’s a must-have for Sichuan cuisines.
Sichuan Peppercorns – This is very unique to Sichuan cuisines. It produces a tingling, numbing effect when eaten. You can buy this from your local Asian grocery stores.
Black Peppercorns – The combination of black peppercorn and sichuan peppercorn provides a special spicy experience.
Sesame seeds – Use the raw kind here. It has a rich and nutty flavor.
Cumin Seeds – It provides its distinctive flavor and aroma.
Salt – This adds a good salted taste to the dipping spice powder.
Sugar – It overall balances the taste here.
WHAT INGREDIENTS YOU NEED FOR THE BATTER
All-purpose Flour – This is the most commonly used type of flour, a mid-strength, medium-gluten flour, which normally has 10 to 12 percent of protein.
Cornstarch – Cornstarch is widely used in Asian cooking. It is also called corn flour.
Baking Powder – This will increase the crispiness of the pork when frying.
Water – It helps with the consistency of the batter.
HOW TO MAKE THIS SICHUAN CRISPY FRIED PORK?
1. Marinate the Pork – In a large mixing bowl, mix together Pork, Garlic, Ginger, Chinese 13 Spice Powder, Chinese Cooking Wine, Salt, Light Soy Sauce, and Baking Soda. Set aside to marinate for 30 minutes.
2. Make the Dipping Spice Powder – In a frying pan, on medium-low heat, roast dried Red Chilies, Sichuan Peppercorns, Black Peppercorns, Sesame Seeds, and Cumin Seeds for 2-3 minutes. Remove from the pan and grind all the spices into find powder. Then add in Salt and Sugar. Mix well and set aside.
3. Make the Batter – In another big mixing bowl, add in All-purpose Flour, Cornstarch, and Baking Powder. Mix well gradually with Water until you get a smooth texture.
4. Mix the Batter and Pork – Combine the batter with the Pork thoroughly
5. Heat up the Oil – In a wok, add in enough Vegetable Oil for the Pork to float, on medium-high heat. Use wooden chopstick to check the temperature of the oil. Once you see bubbles coming up fast from the edge of the chopstick, the oil is ready.
6. First-fry the Pork – Fry the Pork in batches. Add the Pork into hot oil one at a time. First-fry the Pork for 3-4 minutes until cooked through and nicely golden. Drain and remove. Repeat the same process.
7. Second-fry the Pork – Second-fry all the Pork for another 2-3 minutes until the color turns golden brown. Remove the pork and drain on paper towel or a wire wreck.
8. Ready to serve – Serve the fried Pork with the pre-made dipping spice powder. Enjoy!
Haini’s Tips
– When frying the Pork, remember to fry them in batches and do not crowd the pan. – It is important to choose Pork with a bit of fat. I like to use Pork tenderloin in my recipe. You can also use Pork belly. As Pork belly has good amount of fat. – If you have leftover fried pork the next day, you can pre-heat the pork with microwave.
I hope you will enjoy making this Sichuan Crispy Fried Pork recipe! Here is a little tip for you: you can also serve this Crispy Pork for your hot pot night. Eat this while waiting for your dishes to finish cooking in the pot. This will be perfect to match with a glass of cold beer – a perfect snack food while you can chat with your family and friends.
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Sichuan Crispy Fried Pork (小酥肉)
Haini
Sichuan Crispy Fried Pork is a popular Sichuan street food with amazing flavors and texture. It is crispy outside and juicy and tender inside. It is perfect as appetiser, snack or as party food.
In a large mixing bowl, mix together Pork, Garlic, Ginger, Chinese 13 Spice Powder, Chinese Cooking Wine, Salt, Light Soy Sauce, and Baking Soda. Set aside to marinate for 30 minutes.
In a frying pan, on medium-low heat, roast dried Red Chilies, Sichuan Peppercorns, Black Peppercorns, Sesame Seeds, and Cumin Seeds for 2-3 minutes. Remove from the pan and grind all the spices into find powder. Then add in Salt and Sugar. Mix well and set aside.
In another big mixing bowl, add in All-purpose Flour, Cornstarch, and Baking Powder. Mix well gradually with Water until you get a smooth texture.
Combine the batter with the Pork thoroughly.
In a wok, add in enough Vegetable Oil for the Pork to float, on medium-high heat. Use wooden chopstick to check the temperature of the oil. Once you see bubbles coming up fast from the edge of the chopstick, the oil is ready.
Fry the Pork in batches. Add the Pork into hot oil one at a time. First-fry the Pork for 3-4 minutes until cooked through and nicely golden. Drain and remove. Repeat the same process.
Second-fry all the Pork for another 2-3 minutes until the color turns golden brown. Remove the pork and drain on paper towel or a wire wreck.
Serve the fried Pork with the pre-made dipping spice powder. Enjoy!
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