Crispy Fried Spring Blossom Pork
Tender pork strips are marinated, coated in a light batter, and twice-fried to a golden, crunchy perfection. Each bite is a harmony of crispy shell and juicy meat, often served with salt and pepper or sweet chili sauce for a delightful appetizer or main.
Ingredients
13 items- Pork tenderloin 300g
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- White pepper powder 1/4 tsp
- Egg 1
- All-purpose flour 50g
- Corn starch 50g
- Baking powder 1/2 tsp
- Water 80ml (approx.)
- Cooking oil 500ml
- Salt and pepper seasoning to taste
Nutrition
Steps （6 steps）
Rinse the pork tenderloin, pat dry, and cut into 1cm thick, 5cm long strips. Gently pound each strip with the back of a knife to tenderize. Transfer to a bowl, add salt, cooking wine, soy sauce, oyster sauce, and white pepper. Mix well with hands, ensuring even coating. Marinate for 10 minutes.
Prepare the batter: In a medium bowl, combine flour, corn starch, and baking powder. Add the beaten egg and gradually stir in about 80ml of water, whisking constantly until the batter is smooth and lump-free, with a consistency similar to thick yogurt. Let it rest for 5 minutes.
Once marinated, pour the pork strips into the batter. Toss with chopsticks or hands to coat each strip evenly with batter, leaving no exposed meat. Meanwhile, begin heating the oil.
Pour about 500ml of cooking oil into a deep pot and heat over high heat until it reaches about 160°C (when a chopstick inserted causes steady bubbles). Reduce heat to medium-low. Carefully add the coated pork strips one by one, avoiding sticking. Fry for about 4 minutes, turning occasionally, until the surface is lightly golden and the meat is cooked through. Remove with a slotted spoon and drain on a plate.
Let the drained pork rest for 1 minute while increasing the oil temperature to high, around 190-200°C (the oil should shimmer and smoke slightly). Return all pork strips to the oil and deep-fry for an additional 1-2 minutes over high heat, stirring constantly, until deep golden brown and crispy. Remove and drain well.
Plate the crispy pork strips on a serving dish. Sprinkle with salt and pepper seasoning or serve with a side of sweet chili sauce. Garnish with a sprinkle of chopped cilantro or green onions if desired. Serve immediately for the best crispy texture.
Tips
1. Pork tenderloin can be substituted with chicken breast. 2. First fry at medium-low heat to cook through; second fry at high heat for crispiness. 3. To test oil temperature, insert a wooden chopstick; if bubbles rise steadily, it's ready for first fry. 4. Leftovers can be refrigerated and re-crisped in an oven or air fryer. 5. Adjust marinade to taste, such as adding garlic or chili powder.
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