Crispy Fried Pork with Dill

Crispy Fried Pork with Dill is a flavorful and addictive dish that brings restaurant-quality crunch straight to your kitchen. The secret lies in a few humble pantry ingredients—baking powder, baking soda, and ice-cold club soda—that work together to create an incredibly airy and ultra-crispy batter. If you’ve ever struggled with soggy fried pork, this recipe is about to become your game-changer.

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 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

1. Marinate the pork:

• In a bowl, combine pork loin strips, egg white, rice wine, oyster sauce, salt, and white pepper.
• Mix well and marinate for 10 minutes.

2. Prepare the batter:

• In a large bowl, whisk together cornstarch, salt, baking powder (for puffiness), and baking soda (for crispiness).
• Add egg white and cold club soda. Mix until smooth — this creates a light, airy batter.

3. Coat the pork:

• Add the marinated pork and dill to the batter. Toss to coat evenly.

4. Fry the pork:

• Heat oil in a pot to 325°F (163°C).
• Fry the pork in batches, about 4 minutes per batch, until golden. Do not overcrowd the pot.
• Remove and drain on a paper towel-lined plate.
• Raise oil temperature to 350°F (177°C). Return pork to the oil and fry again for 1 minute. This double-fry makes the coating extra crispy and removes excess oil.

5. Serve:

• Mix five-spice powder, white pepper, and salt in a small bowl.
• Either serve the seasoning on the side or toss it directly with the fried pork.

Tips & notes

• Adjusting the batter: If too thin, add 1 tablespoon of cornstarch at a time. If too thick, add 1 tablespoon of cold club soda until you reach desired consistency.
• Reusing frying oil: Let oil cool completely, then strain through a coffee filter or cheesecloth into a glass jar. Store in a cool, dry place if the oil is still clear.
• Disposing of oil: Never pour used oil down the drain. Once cool, pour into a non-breakable sealed container and discard in the trash.