– 10 oz pork shoulder, sliced into small strips – 1/3 teaspoon Chinese five-spice – 1/3 teaspoon ground white pepper – 1/3 teaspoon salt – 1 teaspoon Chinese cooking rice wine – cooking oil for frying
– 3 tablespoons tapioca starch – 1 1/2 tablespoons all-purpose flour – 1 egg (2 oz with shell) – 2 tablespoons water
Add pork shoulder strips, Chinese five-spice, white pepper, salt, and cooking rice wine to a bowl. Stir to combine well and marinate for 15 minutes.
Meanwhile, mix tapioca starch, all-purpose flour, egg, and water in another bowl. Whisk until smooth with no lumps.
Pour the frying batter onto the meat and stir to coat evenly.
Heat cooking oil to 325°F to 350°F (176°C to 190°C) in a deep fry pan. Fry pork shoulder strips in two batches. Use long chopsticks or tongs to drop pork strips one by one into the pan.
Quickly loosen up the meat and deep fry for 3 to 5 minutes or until golden brown on both sides. Dish out. Then, fry the second half of pork shoulder strips in the same manner.
Heat up the oil a little bit higher than before and drop all fried pork shoulder strips into the pot in one batch. Deep fry again for 10 seconds. Dish out with a strainer and transfer them to a plate lined with paper towels to absorb the excess oil.
HOW MANY CALORIES PER SERVING?
This recipe has 525 calories per serving.
Fried pork shoulder strips are crispy and loaded with many spices. The taste is exceptional and better than takeout for a fraction of the price.
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