Category: Main-Course Recipes
Cuisine: Chinese Cuisine
Cooking Method: Frying, Marinating, Stir-Frying
Yields:
2 Servings
Difficulty: Difficult
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
Fried Pork in Scoop, a creation by Chef Zheng Xingwen, is a twist on the classic Beijing dish Pork Stir Fry. This dish represents the flavors of Northeastern Chinese cuisine. What sets Fried Pork in Scoop apart is its delightful combination of a crispy outer layer, tender inside, rich golden hue, and a harmonious blend of sweet and sour tastes.
Ingredients
Adjust Servings
- Marinade:
- Sauce:
Instructions
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In a bowl, combine the pork and marinade ingredients and marinate for about 20 minutes.
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Combine the sauce ingredients in a small bowl and mix well. Set aside.
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Pour potato starch into a bowl and add water to soak for at least twenty minutes, allowing the potato starch to settle. After twenty minutes, the water will float on the surface of the starch. Pour off the water.
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Place the pork slices into the potato starch, then pour in 1 tablespoon (13g) of vegetable oil, ensuring the pork is evenly coated with the starch.
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Heat vegetable oil in a wok over medium-high heat until it reaches 350°F (180°C). Add the pork slices to the wok and fry until the pork is fully cooked. Remove the pork from the wok. Fry in batches to prevent overcrowding in the wok.
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Heat the vegetable oil in the wok until it reaches 375°F (190°C). Put the previously fried pork back into the wok and fry for about 20 seconds or until they become golden and crispy. Use a slotted spoon to take the fried pork out of the oil and transfer them onto a plate.
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In the wok, leave 1 tablespoon (13g) of oil. Add minced garlic and julienned ginger, stir-frying for about 20 seconds until fragrant. Pour in the sauce and cook over medium heat until the sauce becomes slightly thick and sticky. Then, add the shredded carrots, green onions, cilantro and the fried pork, stir-frying for a few moments. Remove from heat and transfer it to a serving dish.
