Szechuan Crispy pork with dry dipping powder - my version to be tried

Name: Szechuan Crispy pork with dry dipping powder - my version to be tried
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 500 g pork shoulder; 1 tbsp sichuan peppercorn; 1 tbsp garlic minced; 1 tsp ginger grated; 1 tsp five spice powder; 1 tbsp shaoxing wine; 1 tsp salt; 1 tbsp soy sauce; 0.33 tsp baking soda; 225 g corn starch; 15 g all purpose flour; 2 egg; 150ml water (more if needed); 1 tsp white pepper; 1 sp salt; 0.5 tsp baking powder; 4 tbsp red dried chillies; 2 tbsp Sichuan peppercorns; 2 tbsp sesame seeds; 4 tsp cumin seeds; 1 tsp black or white peppercorn; 1 dried orange peel (optional); 2 tsp salt; 2 tsp sugar; 1.5 tbsp sesame seeds roasted and keep whole; 0.5 tsp cumin seeds roasted and keep whole

10 steps

Prep:30minCook:10min

Updated at: Thu, 17 Aug 2023 10:34:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories590.1 kcal (30%)

Total Fat22.9 g (33%)

Carbs65.8 g (25%)

Sugars4.3 g (5%)

Protein29 g (58%)

Sodium4287 mg (214%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Marinade:

Step 1

Cut pork into strips about 5 to 8cm and long and 5 to 10 mm wide.

Step 2

Add Sichuan peppercorns to a mortar & pestle or spice grinder and crush partially, to a crunchy, coarse grind.

Step 3

Marinade the pork with ground sichuan peppercorns, garlic, ginger, five-spice powder, shaoxing cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.

Batter:

Step 4

In the meantime, prepare the batter by mixing well all the ingredients together, set aside

Dry Dipping powder:

Step 5

Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar.

Step 6

Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.

Frying:

Step 7

Place pork into the batter, mixing it well to coat.

Step 8

Heat oil 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.

Step 9

Heat oil to 200 degree C, place the fried pork in. Quickly fry 1 min until golden brown. Use some pepper towels to absorb the excess grease.

Step 10

Serve hot the dry dip.