Crispy Fried Pork with Dill
Crispy Fried Pork with Dill is an ultra-crunchy fried pork dish inspired by salt and pepper pork, made with an airy cornstarch batter and fresh herbs.
Ingredients
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 fresh dill
- 4 cups cooking oil, for frying (high-smoking-point oil)
For the batter
- 1 ½ cups cornstarch
- Pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg white
- ¾ cup cold club soda, or cold sparkling water
For the seasoning
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
- 1 teaspoon salt
Instructions
- To marinate, in a bowl, combine the pork strips, egg white, rice wine, oyster sauce, salt, and white pepper. Mix well and let rest.
- To make the batter, in a bowl, whisk together the cornstarch, salt, baking powder, and baking soda. Add the egg white and cold club soda and mix until smooth.
- To coat, add the marinated pork and dill and toss evenly.
- To fry, in a pot over high heat, heat the cooking oil to 325°F (163°C). Fry in batches for about 4 minutes until lightly golden. Remove and drain.
- Increase oil temperature to 350°F (177°C). Fry again for 1 minute until crisp and golden. Ensure pork reaches 145°F (63°C) internally.
- To season, toss the hot pork with the five-spice mixture or serve on the side. Serve immediately.
Video
Notes
• Use cold club soda: Cold carbonation creates an airy, crisp crust.
• Adjust batter consistency: Add cornstarch if too thin or cold liquid if too thick.
• Fry in batches: Overcrowding lowers oil temperature and causes sogginess.
• Double-fry for crunch: First fry cooks; second fry crisps.
• Season immediately: Spices adhere best while hot.
• Protein swap: This method works well with chicken thigh strips or shrimp — adjust cooking time accordingly.
• Adjust batter consistency: Add cornstarch if too thin or cold liquid if too thick.
• Fry in batches: Overcrowding lowers oil temperature and causes sogginess.
• Double-fry for crunch: First fry cooks; second fry crisps.
• Season immediately: Spices adhere best while hot.
• Protein swap: This method works well with chicken thigh strips or shrimp — adjust cooking time accordingly.