Chinese-Style Crispy Pork
Chinese & Asian · Chinese & Asian
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 2 servings.
Ingredients
- Pork tenderloin (or shoulder)10.6 oz
- Starch powder4 Tbsp
- Eggs1
- Salt
- Black pepper
- Cooking oil
- Soy sauce1 Tbsp
- Sugar1 Tbsp
- Vinegar1 Tbsp
- Minced garlic
- Julienned green onion
- Salt — a little
- Black pepper — a little
- Cooking oil — as needed · for frying
- Minced garlic — a little
- Julienned green onion — a little
How to make it
- 1
Cut the pork into thick slices, pound with the back of a knife to tenderize, and season with salt and pepper.
- 2
Coat in egg and potato starch.
- 3
Fry once at 350°F (170°C), then raise to 400°F (200°C) and fry again until crisp (double fry).
- 4
Mix the soy sauce, sugar, vinegar and garlic into a sauce; drizzle a little over the pork or serve alongside.
- 5
Top with julienned green onion.
From Bob Kim's recipe book