Crispy Fried Pork

in Recipes
35 mins

An absolute favorite among our younger family members. Perfect dish for birthday parties and other meeting together meals.


  • 2 pound pork butt or leaner pork belly
  • 1 ½ tablespoons salt, divided
  • 1 tablespoons chinese cooking wine
  • 1 tablespoons sichuan peppercorn
  • 1 tablespoons oyster sauce
  • Oil for deep-frying
  • Coating Batter
    • 1 pound sweet potato starch
    • ½ tablespoons white pepper
    • 5 middle size eggs
    • 1/3 cup water if required


  1. Mix sweet potato starch with ½ tablespoon of salt in a large bowl. Add eggs and water gradually until the batter is running. Add water if the batter is too thick. Set aside.
  2. Cut the pork butt into small strip. Marinate with salt, chinese cooking wine, oyster sauce, white pepper and Sichuan peppercorn for at least 30 mins, best overnight.
  3. Heat oil to 320 ºF (160ºC) in a wok. Dip the pork strip into the batter and slide it into the wok. Fry for around 3 minutes over medium fire until lightly browned. Transfer out and strain oil.
  4. Heat oil to 390 ºF (200ºC) , place the fried pork in for a second fry. Quickly fry for 20 to 30 seconds until golden brown.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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