Peking-Style Fried Pork
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1210
- Total Fat
- 93 g
- Saturated Fat
- 18 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 41 g
- Cholesterol
- 161 mg
- Sodium
- 913 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1210
- Total Fat
- 93 g
- Saturated Fat
- 18 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 41 g
- Cholesterol
- 161 mg
- Sodium
- 913 mg
Ingredients
Fried Pork:
Sauce:
Batter:
Directions
Special equipment:
a wok; a deep-fry thermometer- For the fried pork: Pour enough oil into a wok to come halfway up the sides. Clip a deep-fry thermometer to the wok. Heat the oil over medium heat until the thermometer registers 350 degrees F.
- Cut the pork shoulder in half lengthwise with the grain, then cut against the grain into about 1/2-inch-thick pieces (15 to 20 pieces total). One piece at a time, pound using the jagged side of a meat tenderizer until at least 1/4 inch thick (see Cook’s Note). Transfer to a medium bowl. Add the cornstarch, Shaoxing, salt, white pepper and 3 tablespoons cold water and mix until combined. Set aside to marinate at room temperature.
- For the sauce: Meanwhile, whisk together the red vinegar, ketchup, brown sugar, hoisin, white vinegar, steak sauce and 1/4 cup cold water in a medium bowl until combined and the sugar is dissolved. Whisk together the cornstarch and 2 teaspoons cold water in a small bowl. Set both aside.
- For the batter: Whisk the flour, cornstarch, baking powder and salt in a medium bowl until combined. Whisk in 1/2 cup cold water until it is the consistency of crepe batter; if needed, add more cold water, 1 tablespoon at a time, until the batter is the right consistency.
- When the oil is ready, set a wire rack over a baking sheet. Stir the pork into the batter and toss until evenly coated. Carefully lower 1 piece of pork at a time into the hot oil using tongs and fry in batches, flipping occasionally, until evenly golden brown, about 5 minutes. Using a spider, transfer the pork to the prepared wire rack to drain excess oil. Repeat with the remaining pork, bringing the oil back to temperature between batches.
- When all of the pork is fried once, increase the heat to high until the oil is 375 degrees F. Using the spider, carefully lower half of the pork into the oil and fry until darkened and very crispy, 2 to 3 minutes. Transfer the pork back to the same wire rack. Bring the oil back to temperature and repeat with the remaining pork.
- Carefully pour the hot oil into a large heatproof bowl, leaving about 1 tablespoon oil in the wok. Pour the sauce mixture into the wok and bring to a boil over medium heat, about 1 minute. Stir the cornstarch slurry until combined, then pour it into the sauce. Immediately stir to distribute the slurry and cook until thickened and glossy, about 30 seconds.
- Toss the fried pork in the sauce until evenly coated. Transfer to a platter and garnish with the sesame seeds.
Cook’s Note
Chinese red vinegar can be purchased online or in Asian grocery stores. It is sometimes labeled “diluted red vinegar.” If you don’t have a meat mallet, you can use the back side or “spine” of the knife to tenderize. If you don't have a wok, you can fry the pork in a Dutch oven and simmer the sauce in a separate skillet using 1 tablespoon of the hot oil from frying. To finish, toss together the sauce and the pork in a large bowl.
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