Ingredients

The following ingredients have 4 Servings
  • 1000 g pork butt ( ,or leaner pork belly)
  • 1.5 tbsp. salt ( ,divided)
  • 1 tbsp. shaoxing cooking wine
  • 1 tbsp. Sichuan peppercorn
  • 1 tbsp. oyster sauce
  • oil for deep-frying
  • 500 g sweet potato starch
  • 1/2 tbsp. white pepper
  • 5 middle size eggs
  • 100 ml water for adjusting

Instruction

  • In a large bowl, mix sweet potato starch with 1/2 tablespoon of salt. Crack eggs in. Then slightly add water until the batter can hold shapes for 2-3 seconds and just running. Combine well and set aside for 30 minutes.
  • Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
  • Mix the pork strips in.
  • Heat oil to 160 to 170 degree C, and slide the pork strips in. Fry for around 3 minutes over medium fire until slightly browned. Transfer out and strain oil.
  • Heat oil to 200 degree C (almost smoky), place the fried pork in. Quickly fry for 20 to 30 seconds until golden brown. Serve hot. If you plan a hotter version, you can serve with a dry dip.