I’d like to share with you a few secret ingredients, that you most likely already have in your pantry, to make a super airy and crispy batter. Let’s get started with this super crispy fried pork with dill.
Recipe
Serving: 2
Prep time: 25 minutes
Cook time: 10 minutes
For the pork:
¾ pound pork loin, cut into strips
1 large egg white
1 tablespoon rice wine
1 ½ tablespoons oyster sauce
Pinch of salt
Pinch of white pepper
1 cup dill, or replace it with other herbs
4 cups oil, for frying
For the batter:
1 ½ cups cornstarch, or other starch
Pinch of salt
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg white
¾ cup cold club soda
For the seasoning:
1 teaspoon five-spice powder
1 teaspoon white pepper
1 teaspoon salt
Instructions
To marinate the pork:
- In a bowl, place the pork loin inside, egg white, rice wine, oyster sauce, salt, and white pepper. Mix well. Marinate for 10 minutes.
To make the batter and combine:
- In a large mixing bowl, add the cornstarch, salt, baking soda (this will make the batter crispy), and baking powder (this will make the batter airy and puffy). Whisk.
- Also add the egg white and cold club soda (this helps the batter to be extra airy, light, and crispy). Mix together.
- Toss in the dill and marinated pork. Combine.
To fry:
- In a pot over high heat, pour the oil inside. Heat it to 325°F or 163°C.
- Place the pork inside, fry them in batches, and don’t overcrowd the pot. Deep fry until golden brown, about 4 minutes. Remove the pork, and do the same with the rest.
- Then heat the oil to 350°F or 177°C, return the pork, and deep fry for about 1 minute until super crispy. (Double frying makes the pork crispier and less oily. When the exterior temperature is hotter than the interior temperature. It forces the oil from the inside to come out. So it’s crispy and not greasy.)
- Remove and drain the pork on a paper towel-lined plate.
To serve:
- In a small bowl, mix together the five-spice powder, white pepper, and salt. Serve the seasoning on the side or toss it together with the crispy fried pork.
Notes about the batter:
- If the batter is too thin, add another tablespoon of cornstarch to it. If the batter is too thick, add another tablespoon of cold club soda to it at a time.
Notes on the frying oil:
- After frying, the oil can be reused if it is not cloudy and dark. First, let the oil cool to room temperature. Then, pour it into a glass jar through a coffee filter or a piece of cheesecloth. Store it in a cool and dry place.
- Throw the oil away properly if it is not reusable. First, let the oil cool to room temperature. Then, pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.
