Ingredients
Units
Scale
- Pork and marinade:
- 12 oz. boneless pork shoulder or neck meat with plenty of fat (cut into 1/2-inch x 3-inch (1x8cm) strips)
- 1 tsp. grated ginger
- 1 tsp. grated garlic
- 1 tsp. chili paste with black beans, mashed
- 1 tsp. oyster sauce (TFD endorses only Megachef brand)
- 1/2 tsp. sesame oil (TFD endorses only Kadoya brand)
- 2 tsp. Shaoxing wine (or dry cooking sherry)
- 1 scant Tbsp. light soy sauce
- 2 shakes Maggi seasoning (TFD addition, omit for original)
- ***
- Coating:
- 2/3 cup sweet potato starch
- 1 tsp. freshly ground white pepper
- 2 large eggs
- 1/8 tsp. baking soda
- 1 Tbsp. whole red Tribute-grade Sichuan peppercorns
- 1/2 Tbsp. 13 spice powder
- 1 tsp. fresh ground chipotle powder (TFD addition, omit for original)
- 1/8 tsp. Knorr Aromat (plus 1/2 teaspoon, divided) (TFD change, original was salt)
- ***
- Corn or peanut oil with 1/8 cup added bacon fat (for frying)
- ***
- minced scallion for garnish, sprinkled with Sichuan peppercorn oil, Aromat, chipotle powder and a bit of 13 spice powder and mixed thoroughly
- ***
- Optional dipping sauce:
- 1/4 oz. young ginger
- 1/2 oz. peeled shallots
- 1/2 oz. cilantro leaves and stems
- 3/4 oz. peeled garlic
- 3/4 oz.Fresno chili, de-seeded
- 1 tsp. granulated sugar
- 1/4 tsp. chicken bouillon powder
- 2 Tbsp. soy sauce
- 2 Tbsp. fresh lime juice
- 2 Tbsp. cold water
Instructions
- Toast the whole Sichuan peppercorns in a dry pan over medium-low heat for 3 – 5 minutes, until fragrant. Then grind them in a spice grinder or mortar and pestle.
- In a medium bowl, combine the pork strips with the ginger, garlic, chili paste with black beans, oyster sauce, Shaoxing wine, half the ground Sichuan peppercorns, light soy sauce, sesame oil, Maggi and ⅛ teaspoon Aromat. Toss everything together until the pork is evenly coated and has absorbed all the liquid. Marinate for 30 minutes while you prepare the batter and oil.
- In a large bowl, combine the sweet potato starch, eggs, baking soda, the remaining ½ teaspoon Aromat, plus the remaining ground Sichuan peppercorn, white pepper, Chipotle powder and 13 spice. Mix until there are no lumps. The batter will feel thick at first, but just keep stirring until the potato starch absorbs into the batter.
- Fill a small, deep pot with about 2 inches (5cm) of mixed oil and bacon fat. Heat over medium-high heat until it reaches 375°F/190°C (use an instant-read thermometer). The oil will immediately cool down when you add the pork. Keep the oil temperature at about 350°F-375°F throughout the frying process.
- While the oil is preheating, add the pork to the batter, and mix well until the pork pieces are evenly coated.
- Lower the pork pieces one at a time into the oil, keep a bit of space between each piece to prevent sticking. Fry in batches (do not overcrowd the pot).
- Turn the pieces until they float to the surface and the coating hardens and turns a light golden brown color—about 4-5 minutes. Transfer to a paper towel lined plate. Repeat with the remaining pork.
- After the first fry, fry the pork for a second time (the second fry really gets them crispy). Do this in batches for 3 minutes (longer for a crunchier texture), until the pork is very crispy and a deep golden color.
- Combine dipping sauce ingredients lightly in food processor. Serve immediately, garnished with minced scallion condiment and the previously ground Sichuan peppercorns – be lavish!