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Sichuan Crispy Fried Pork, also known as 小酥肉, is a popular street food in Sichuan, known for its irresistible flavor and crispy texture. The pork is golden on the outside, while remaining juicy and tender on the inside. This dish is perfect for parties, as an appetizer, or as a satisfying snack. Coated with a flavorful batter and seasoned with a unique blend of spices, every bite offers a satisfying crunch and rich flavor.

Full Recipe:

Ingredients

For the Marinade:

500g Pork Tenderloin, cut into slices
3 large garlic cloves, grated
2 tsp ginger, grated
1 tsp Chinese 13 Spice Powder
1 tbsp Chinese cooking wine
1 tsp salt
1/2 tbsp light soy sauce
1/2 tsp baking soda

For the Dipping Spice Powder:

1/2 cup dried red chilies
1 tbsp Sichuan peppercorns
1/2 tsp black peppercorns
1.5 tbsp sesame seeds
1/2 tsp cumin seeds
1/2 tsp salt
1/2 tsp sugar

For the Batter:

1/3 cup all-purpose flour
1/3 cup cornstarch
1/2 tsp baking powder
80-90 ml water

For Frying:

Vegetable oil (for frying)

Directions

Marinate the Pork:
In a large mixing bowl, combine the pork slices with garlic, ginger, Chinese 13 Spice Powder, Chinese cooking wine, salt, light soy sauce, and baking soda. Set aside to marinate for 30 minutes.
Prepare the Dipping Spice Powder:
Heat a frying pan over medium-low heat. Add the dried red chilies, Sichuan peppercorns, black peppercorns, sesame seeds, and cumin seeds. Roast for 2-3 minutes, then remove from heat and grind the mixture into a fine powder. Add salt and sugar, and mix well. Set aside.
Make the Batter:
In a large bowl, mix the all-purpose flour, cornstarch, and baking powder. Gradually add water, mixing until the batter reaches a smooth texture.
Coat the Pork:
Add the marinated pork to the batter, ensuring it is fully coated.
Heat the Oil:
Heat enough vegetable oil in a wok or frying pan over medium-high heat so that the pork can float while frying. Use a wooden chopstick to check the temperature of the oil. Once you see bubbles forming around the chopstick, the oil is ready.
Fry the Pork:
Fry the pork in batches, adding the pork pieces one at a time to the hot oil. Fry for 3-4 minutes until golden brown and cooked through. Remove and drain.
Second Fry:
For extra crispiness, fry the pork again for another 2-3 minutes until the pork turns golden brown. Drain on a paper towel or wire rack.
Serve:
Serve the crispy fried pork with the prepared dipping spice powder and enjoy!

Nutrients

Calories: 330 kcal (per serving)
Carbohydrates: 15g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 700mg
Potassium: 450mg
Fiber: 2g
Sugar: 3g
Vitamin A: 30 IU
Vitamin C: 5mg
Calcium: 40mg
Iron: 2mg

The Key Ingredient: Pork Tenderloin

The key to making Sichuan Crispy Fried Pork is choosing the right cut of pork. Pork tenderloin is the preferred cut for this dish because it is lean, tender, and can easily absorb the marinades and flavors of the seasoning. Its texture is perfect for frying, as it remains juicy and tender inside while developing a crispy, golden crust on the outside. The tenderloin’s mild flavor also serves as a perfect canvas for the bold spices and seasonings that define this dish.

When preparing the pork, it is cut into thin slices to ensure that it cooks quickly and evenly. The thin slices also provide a higher surface area, allowing more of the batter to adhere to the pork, which contributes to the crispiness of the final dish. The marinating process helps infuse the pork with the bold flavors of ginger, garlic, Chinese 13 spice powder, and soy sauce, giving it a depth of flavor that makes the crispy coating even more delicious.

Marinating the Pork: A Flavorful Foundation

The marinating process is crucial to ensuring that the pork is flavorful and tender. The pork is marinated with a combination of garlic, ginger, Chinese 13 Spice Powder, Chinese cooking wine, soy sauce, and a touch of baking soda. The garlic and ginger provide aromatic depth, while the Chinese 13 Spice Powder brings a complex, layered flavor that includes spices like star anise, cinnamon, and cloves. The cooking wine adds a subtle richness, while the soy sauce contributes savory umami.

Baking soda is often added to the marinade to help tenderize the meat, ensuring that it becomes even more succulent after frying. The pork should be marinated for at least 30 minutes, allowing the flavors to meld and penetrate the meat. This step is essential, as it builds the foundation of flavor that makes each bite of crispy pork so satisfying. The longer the pork marinates, the more flavorful and tender it becomes, so if you have time, letting it marinate for up to an hour can enhance the depth of flavor.

The Dipping Spice Powder: A Signature Sichuan Touch

One of the most distinctive features of Sichuan Crispy Fried Pork is the dipping spice powder that accompanies the dish. This spice blend adds an extra layer of flavor and complexity, taking the dish from delicious to unforgettable. The dipping spice powder is made by toasting dried red chilies, Sichuan peppercorns, black peppercorns, sesame seeds, and cumin seeds, then grinding the mixture into a fine powder. The result is a fragrant and spicy powder that is both numbing and flavorful, a hallmark of Sichuan cuisine.

Sichuan peppercorns are a key ingredient in this spice mix, giving the dish its signature numbing sensation, known as “mala” (麻辣). This numbing sensation pairs perfectly with the heat from the dried chilies, creating a spicy, tingling effect on the palate that is unique to Sichuan cooking. The cumin seeds add a slightly smoky, earthy flavor, while the sesame seeds contribute a mild nuttiness that balances out the spice. The combination of these ingredients creates a dipping spice powder that is bold, aromatic, and perfect for sprinkling over the crispy fried pork.

Batter and Frying: Achieving the Perfect Crisp

The batter used to coat the pork is essential for achieving that perfect crispy exterior. The combination of all-purpose flour, cornstarch, and baking powder creates a light batter that crisps up beautifully when fried. The cornstarch helps to create a light, delicate texture, while the baking powder ensures that the batter puffs up slightly as it fries, giving the pork a crunchy and airy coating.

When frying, it’s important to heat the oil to the right temperature—around 350°F (175°C). The oil should be hot enough to crisp up the batter quickly without overcooking the pork. Frying in batches ensures that the oil remains at a consistent temperature and that the pork cakes cook evenly. The pork should be fried for about 3-4 minutes per side, until it reaches a golden brown color and becomes crispy. For extra crunch, a second fry for 2-3 minutes can be done, which helps develop an even crispier crust.

Serving Sichuan Crispy Fried Pork

Sichuan Crispy Fried Pork is typically served hot, with a side of the dipping spice powder and lemon wedges. The lemon wedges provide a burst of fresh citrus that helps cut through the richness of the fried pork, adding a refreshing contrast to the dish. Squeezing a bit of lemon over the crispy pork before dipping it into the spice powder enhances the flavors and adds a bright, zesty note.

The dipping spice powder should be sprinkled liberally over the pork just before serving. The spice powder not only adds heat and complexity to the dish but also gives it an extra burst of flavor. Each bite of the crispy pork is a balance of savory, spicy, and numbing sensations, making it a truly satisfying and flavorful dish.

Sichuan Crispy Fried Pork can be served as an appetizer or snack at a party, as a side dish to complement a larger meal, or as a main course with steamed rice or stir-fried vegetables. Its versatility makes it an excellent choice for any occasion, from casual weeknight dinners to festive gatherings with friends and family.

A Dish That Brings the Heat: Numbing and Spicy “Mala” Flavor

One of the defining characteristics of Sichuan cuisine is the “mala” (麻辣) flavor profile, which is a combination of the numbing sensation from Sichuan peppercorns and the spicy heat from dried chilies. The numbing sensation is a unique experience that makes Sichuan food stand out from other regional Chinese cuisines. The Sichuan peppercorns create a tingling, almost cooling feeling in your mouth, which complements the heat from the chilies and gives the dish its signature “mala” sensation.

The combination of these two flavors creates a dynamic eating experience that is both complex and addictive. It’s this balance of numbing and spicy flavors that makes Sichuan Crispy Fried Pork such a beloved dish among food lovers, especially those who enjoy bold and flavorful cuisine. The heat from the chili and the numbing effect of the Sichuan peppercorns create a mouthwatering contrast that keeps you coming back for more.

Conclusion: A Flavor-Packed Seafood Dish to Remember

In conclusion, Sichuan Crispy Fried Pork is a flavor-packed dish that perfectly embodies the bold, spicy, and numbing flavors of Sichuan cuisine. The crispy golden exterior, tender pork interior, and the unique dipping spice powder create a truly unforgettable experience for your taste buds. Whether served as an appetizer, snack, or main dish, this dish is sure to impress with its combination of textures and bold flavors.

The balance of savory, spicy, and numbing elements in this dish makes it a standout in the world of fried foods. The marinated pork, the crispy batter, and the aromatic spice mix all come together to create a dish that’s not only delicious but also an exciting sensory experience. Sichuan Crispy Fried Pork is perfect for anyone looking to try something new and adventurous in their cooking, and it’s a dish that will surely leave a lasting impression on anyone who tastes it.

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