Crispy Fried Pork with Dill takes inspiration from traditional salt and pepper crispy pork — that deeply savory, ultra-crunchy dish you often find at Chinese restaurants. I love that bold, crackly texture, but I wanted to add something fresh and aromatic. That’s where the dill comes in.

The dill adds a bright herbal note that lifts the richness and makes the dish feel lighter and more fragrant. Combined with the airy cornstarch batter and double-fry technique, the result is crispy on the outside, tender inside, and incredibly addictive.

If you’ve struggled with soggy fried pork before, this method — using baking powder, baking soda, and ice-cold club soda — will completely change your results.

Can I Use Other Herbs?

Absolutely! Dill adds a distinctive aromatic lift, but this crispy pork pairs beautifully with other fresh herbs too:

• Cilantro – Bright and citrusy, great if you want a classic Chinese flavor profile.
• Parsley – Clean and mild, keeps the focus on the pork.
• Basil – Slightly sweet and fragrant, especially good if you enjoy Thai-inspired flavors.
• Mint – Refreshing and bold, adds contrast to the fried coating.
• Scallions – A traditional and safe choice, adding savory aroma without overpowering.

You can mix herbs or choose one based on what you have. Just make sure they’re dry before adding to the batter to prevent splattering.

Why You’ll Love This Recipe

• Ultra-crispy, airy coating
• Juicy pork inside
• Double-fry method for maximum crunch
• Fresh herbs balance richness
• Restaurant-quality texture at home

Let’s Talk Ingredients

Pork loin
Lean but tender when sliced evenly and fried quickly. Uniform strips ensure consistent cooking.

Egg white (for marinade and batter)
Egg white tenderizes the pork and adds structure to the batter without heaviness.

Rice wine and oyster sauce
Rice wine enhances aroma and removes any porky smell. Oyster sauce adds depth and savory richness.

Cornstarch
Cornstarch creates a lighter, crispier crust than flour, giving that delicate crunch.

Baking powder + baking soda
These create tiny air pockets in the batter. Baking powder adds lift; baking soda enhances browning and crispness.

Cold club soda
Ice-cold carbonation keeps the batter airy and prevents it from becoming dense. The bubbles create tiny air pockets that expand during frying, giving the coating that light, crisp texture. You can also substitute with sparkling water, seltzer, or light beer.

Fresh dill (or other herbs)
Adds fragrance and brightness that cut through the richness of frying.

High-smoking-point cooking oil
Use avocado, grapeseed, or another stable oil to maintain proper frying temperature.

Step-by-Step: Let’s Cook

Serves: 2
Prep time: 20 minutes
Cook time: 10 minutes

Step 1: Marinate the pork

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In a bowl, combine the pork strips, egg white, rice wine, oyster sauce, salt, and white pepper. Mix well and let marinate while preparing the batter.

Tip: Even 15–20 minutes improves tenderness. You can marinate up to 1 day in advance.

Step 2: Make the airy batter

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In a bowl, whisk together the cornstarch, salt, baking powder, and baking soda.

Add the egg white and ice-cold club soda. Mix until smooth.

Tip: Keep the club soda cold — cold liquid helps create a lighter, crispier coating.

Step 3: Coat the pork and herbs

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Add the marinated pork and dill to the batter. Toss until evenly coated.

Step 4: First fry

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In a pot over high heat, heat the cooking oil to 325°F (163°C).

Fry the pork in batches for about 4 minutes until lightly golden. Do not overcrowd.

Remove and drain briefly.

Tip: The first fry cooks the pork through without over-browning.

Step 5: Second fry

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Increase the oil temperature to 350°F (177°C).

Return the pork to the oil and fry for about 1 minute until deep golden and crisp.

Remove and drain.

Tip: The second fry evaporates surface moisture and locks in crunch.

Step 6: Season and serve

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Mix the five-spice powder, white pepper, and salt.

Toss the hot pork with the seasoning or serve it on the side.

Tip: Season while hot so the spices stick better.

Serve immediately for maximum crispness.