Chiu Yim Yuk Lau Fried Fillet of Pork Coated with Peppery Salt
Experience the irresistible crunch and bold flavors of Chiu Yim Yuk Lau, a Chinese-style fried pork fillet coated in fragrant peppery salt. This delectable dish features thin slices of tender pork, marinated and dredged in cornstarch for a perfectly golden, crispy exterior. Infused with aromatic garlic, scallions, and red chilies, each bite delivers a satisfying balance of heat and savoriness. The highlight is the peppery salt seasoning, a tantalizing blend of black and white pepper, sugar, salt, and Chinese five-spice powder that elevates the dish to restaurant-quality status. Quick to prepare and ideal for serving as a main dish or appetizer, it pairs beautifully with steamed rice and stir-fried vegetables. Treat your taste buds to this vibrant fusion of spice and texture for a flavorful culinary adventure!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 4 cloves Garlic
- 2 stalks Scallions
- 2 pieces Red chilies
- 150 grams Cornstarch
- 1 large Egg
- 1 teaspoon Black pepper
- 1 teaspoon White pepper
- 1.5 teaspoons Salt
- 0.5 teaspoon Sugar
- 0.5 teaspoon Chinese five-spice powder
- 500 milliliters Vegetable oil
Instructions
Trim the pork tenderloin of any excess fat and cut it into thin slices, approximately 1/4-inch thick. Pat the slices dry with paper towels to remove excess moisture.
In a medium bowl, beat the egg. Add the pork slices to the bowl and mix to coat them evenly.
In another bowl, combine the cornstarch, black pepper, and a pinch of salt. Dredge the pork slices in the cornstarch mixture, ensuring each piece is thoroughly coated.
Heat the vegetable oil in a wok or deep skillet over medium-high heat. Once the oil reaches 180°C (350°F), carefully fry the pork slices in small batches, being careful not to overcrowd the pan. Fry each batch for 3–4 minutes or until golden brown and crispy. Use a slotted spoon to remove the pork slices and drain on a plate lined with paper towels.
Peel and finely mince the garlic. Thinly slice the scallions and red chilies.
In a small bowl, mix together the remaining salt, white pepper, sugar, and Chinese five-spice powder to create the peppery salt seasoning.
Remove most of the oil from the wok, leaving about 2 tablespoons. Lower the heat to medium and add the minced garlic, sliced chilies, and white parts of the scallions. Stir-fry them for 30 seconds or until fragrant.
Add the fried pork slices back into the wok and sprinkle with the peppery salt seasoning. Toss everything together for 1–2 minutes, ensuring the pork is evenly coated.
Turn off the heat, plate the pork, and garnish with the green parts of the scallions.
Serve hot as a main dish or appetizer. This dish pairs excellently with steamed rice and stir-fried vegetables.
Nutrition Facts
Calories |
5181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.9 g | 599% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 288.5 g | ||
| Cholesterol | 560 mg | 186% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
