Who doesn’t love those two magical words: Deep-Fried! This recipe is very simple to prepare, and can be prepared with your favorite sauces, or on top of your favorite rice dish, or even made into sweet and sour pork!
Everyone knows that fried foods are crispy and delicious, but they are known for not being the healthiest food.
However, as long as you pay attention to the ingredients, ratios, and cooking methods, you can make your fried foods healthier!
Today, I will share with you deep fried pork tenderloin, which is golden and crispy, but not greasy.
The trick is the egg wash that the tenderloin coated with protects it from the oil. The finished dish is crisp on the outside, but tender and juicy on the inside.
In China, deep fried pork tenderloin is a very traditional, very classic, and very delicious dish. This dish is actually quite simple. The important thing is the marinading and seasoning of the meat. As long as this is done, the rest is easy!
- 1) 200g Pork tenderloin
- 1) 60 grams of flour
- 2) 40 grams of starch
- 3) one egg
- 1) 10g of Rice wine
- 2) 1g Salt
- 3) 1g White ground pepper
- 4) 2 grams of sesame oil
- 5) 10g Sichuan peppercorn
- 6) 1 Green Onion
- 7) Moderately-sized piece of ginger
Step 1: Slice the green onion, ginger and soak with a little water for half an hour.
Step 2: Prepare the pork tenderloin as shown in the pictures below.
Step 3: Put 1 gram of salt, 1 gram of White ground pepper, 10 grams of rice wine, 10 grams of onion/ginger water, 2 grams of sesame oil and mix well, let the water be absorbed by the meat.
Then put a little egg white and mix it evenly, at least for half an hour.
Step 4: Put the flour and starch in a bowl, put the remaining eggs in and mix well, add water to make a smooth batter. Also add a little salt.
Step 5: Sichuan peppercorn and salt are put together in a clean pan and sautéed to a discoloration over low heat, which is then chilled and chopped into a coarse powder.
Step 6: Put the coarse powder and pork tenderloin into the bowl with batter, stir evenly.
Step 7: Pour oil into the pan, heat to 60% heat, add the meat into the batter and let soak whilst the oil heats up. Use a chopstick to add to the oil one by one to fry up, until the surface is golden.
-How to choose pork?
The choice of meat is very important, the pork tenderloin is the most tender cut.
-How to cut the meat?
The pictures shown in the recipe show how the pork should look after each time cutting. It is best prepared this way so that when seasoning and frying, it is cooked evenly and stays moist whilst the outside is crispy.
-How to season the meat?
When you marinade the meat, you should try to get all the seasonings. After it has set, and you can smell the meat, you will understand what I mean by this. The amount of salt in the seasonings should be enough, but you can also salt and pepper the pork again before serving.
The ratio of flour to starch is generally the same. If you want the surface to be brittle, the starch is more. It is mainly used to protect the inside of the meat. It should be thick enough to cling to the pork when picked up, but not so thick that it won’t cook correctly.
-About the deep frying temperature.
It is best to use a thermometer to get the temperature correct, around 385° F. If you do not have a kitchen thermometer, then you can take a small drop of the batter and drip it in the oil. If it drops slowly to the bottom, it is about 50% to the smoke-point. I would prefer a higher temperature than the low one.