Crispy Fried Pork
Indulge in the irresistible crunch of **Crispy Fried Pork**, a dish that combines bold Asian-inspired flavors with perfectly golden, crispy textures. Tender pork shoulder is marinated in a savory blend of soy sauce, rice wine vinegar, garlic, ginger, and sesame oil, ensuring every bite bursts with flavor. Coated in a light, seasoned mix of cornstarch and flour, the pork achieves a deliciously crisp exterior when fried to perfection. This easy-to-follow recipe takes just 30 minutes of prep and offers restaurant-quality results in only 25 minutes of cooking time. Garnished with fresh scallions and served alongside zesty lemon wedges, this versatile dish pairs beautifully with steamed rice or your favorite sides for a satisfying meal. Perfect for dinner parties or casual family gatherings, **Crispy Fried Pork** is sure to impress with its blend of crunch, flavor, and simplicity.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.5 cup soy sauce
- 0.25 cup rice wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 cup cornstarch
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
- 2 tablespoons scallions, chopped (optional)
- 4 lemon wedges (optional)
Instructions
Cut the pork shoulder into 1-inch strips and place in a large bowl.
In a separate bowl, mix together soy sauce, rice wine vinegar, minced garlic, grated ginger, brown sugar, and sesame oil to create a marinade.
Pour the marinade over the pork strips, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, but preferably overnight for deeper flavor.
In a shallow dish, combine cornstarch, all-purpose flour, salt, and black pepper.
Remove the pork from the marinade, letting any excess drip off, and dredge each piece in the cornstarch mixture, ensuring even coating.
Heat vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
Fry the pork in batches, avoiding overcrowding the pan. Cook each batch for 5-7 minutes, or until golden brown and cooked through.
Use a slotted spoon to remove the fried pork from the oil and drain on paper towels.
Garnish with chopped scallions and serve with lemon wedges on the side, if desired.
Enjoy your crispy fried pork with steamed rice or your preferred side dish.
Nutrition Facts
Calories |
9885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 958.7 g | 1229% | |
| Saturated Fat | 159.0 g | 795% | |
| Polyunsaturated Fat | 543.6 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7630 mg | 332% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 24.7 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4183 mg | 89% | |
*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.
