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Xiao su rou (Sichuan crispy fried pork)
Bite-sized pork strips in a Sichuan pepper starch batter, twice-fried until crackling
ChineseIn Sichuan and Henan, the smell of xiao su rou frying is how many families know the Spring Festival is close: big batches of pork strips are fried before New Year, eaten hot as a snack and kept to drop into soups and hotpots over the holiday. Fried food at New Year speaks of a full kitchen and a golden year, and there is always a bowlful for children sneaking past the stove. The batter is made with egg and sweet potato starch, so it fries up light and crackly, while the pork inside stays juicy and tingles with Sichuan pepper. Serve hot with a dip of chilli powder and salt, or add to a winter broth with cabbage. Chef's tip: fry twice; the first fry cooks the pork, the second hotter fry makes the crust shatter.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pork
- 1 ⅛ lb pork shoulder or loincut into strips 1 cm thick and 6 cm long
- ¾ tsp salt
- 1 tsp ground Sichuan pepper
- 1 tsp whole Sichuan peppercornslightly crushed
- ¼ tsp ground white pepper
- 1 tbsp light soy sauce
- ⅓ oz fresh gingergrated
For the batter
- 1 egg
- 3 tbsp water
- 4 ¼ cups neutral oilfor deep-frying
For the dip
- 1 tsp chilli powder (optional)
- ½ tsp salt (optional)
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What you'll need
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Method
0/5 doneStep 1: Mix 1 ⅛ lb pork shoulder or loin with ¾ tsp salt, 1 tsp ground Sichuan pepper, 1 tsp whole Sichuan peppercorns, ¼ tsp ground white pepper, 1 tbsp light soy sauce and ⅓ oz fresh ginger, cover and marinate in the fridge for 15 minutes.
15 minStep 2: Add 1 egg and 3 ½ oz sweet potato starch or potato starch, then stir in 3 tbsp water a spoonful at a time until each strip is coated in a thick batter that clings like paste. Common mistake: a runny batter; it slides off in the oil and the crust turns out thin and greasy.
5 minStep 3: Heat 4 ¼ cups neutral oil in a wok or deep pan to 325°F. Drop in the strips one at a time so they do not stick, in two batches, and fry for 4 minutes, until pale gold and firm and the pork reaches 160°F. Drain on a rack.
10 minStep 4: Raise the heat to 375°F and fry all the pork again for 1 minute, until deep golden and crackling loudly when stirred. Drain well.
3 minStep 5: Mix 1 tsp chilli powder and ½ tsp salt in a small dish and serve with the hot pork. Leftovers keep in the fridge for 3 days; reheat in a hot oven or drop into simmering soup.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 26 g
- Carbs
- 25 g
- Fat
- 31 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does xiao su rou (Sichuan crispy fried pork) take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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