Crispy pork infused with five-spice, with a mild sweet and sour finish. This is an easy recipe that is sure to satisfy!
On the Ingredients
- Five-Spice is a Chinese blend. The five spices that make up this mixture are star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. This mix is the most common combination, at least. However, there are variations such as in Southern China, where they replace cloves with Mandarin orange peel. Five spice is often used with fatty meats as a rub. It can also be incorporated into the batter of fried foods or used in beef stew. Though most commonly used in Chinese food, five spice powder is also found in Taiwanese cooking and certain Arabic dishes.
Crispy Five Spice Pork
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesMarinating time
4
hoursTotal time
4
hours40
minutesCrispy pork infused with five-spice, with a mild sweet and sour finish. This is an easy recipe that is sure to satisfy!
Ingredients
1 lb pork loin
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar OR monk fruit sweetener
1 tsp Chinese five-spice
1/3 cup potato starch
oil for frying
2 scallions (chopped)
Rice to serve
Directions
- Slice the pork loin into strips, about 1/4 inch thick, 2 inches long, and 1 inch wide. Place the pork in a bowl.
- Combine the soy sauce, vinegar, sugar, and five-spice. Pour the marinade over the pork and mix to coat the meat evenly. Cover and refrigerate for 4 hours or overnight.
- In a thick-bottomed skillet or Dutch oven, add oil, so it’s about two inches high. Set the heat to medium-low and bring the oil up to 350°F.
- While the oil is heating, add the potato starch to the pork and mix to distribute evenly.
- When the oil is hot enough, fry the pork in batches, don’t crowd, or you’ll bring the oil’s temperature down. Cook the pork until crispy and golden brown (about 5-8 minutes, turning them halfway).
- Set it on a rack over a paper bag to drain excess oil as each batch is done.
- Serve with chopped scallions over rice. Enjoy!
