Crispy, savory, and fragrant deep-fried pork stomach is one among my most comforting meals. We’ll study to make a standard Chinese language-style deep-fried pork stomach that’s well-seared and tremendous tender in texture.

As a pork stomach lover, I at all times search artistic recipes. Pork stomach, often known as five-layer meat, is the most effective half for me as it’s well-marbled with an ideal ratio of lean meat and fats. It’s perfect for stir-frying, stewing, or braising dishes.

There are various methods to cook dinner pork stomach. Historically, we’ve got Sichuan-style pork stomach stir fry and the well-known Cantonese crispy pork stomach. Then, a extra well-liked pan-fried crispy stomach turns into one other star. By the best way, pork stomach will also be steamed in numerous methods, together with Sichuan-style pork stomach with rice and steamed pork stomach with preserved greens.

Chances are you’ll marvel concerning the style of deep-fried pork stomach and whether or not it can style oily. My reply is not any. The well-bubble pork stomach bites have a robust, crispy shell that brings a robust fragrant taste, whereas the within half can soften in your mouth.

Why ought to we deep-fry the pork stomach twice?

If you’re accustomed to Chinese language cooking, it’s possible you’ll already discover that we use the double deep-frying technique in most deep-frying recipes. This method permits us to make exceptionally crispy shells with tender interiors. Let’s see the explanation for every of the phases.

Within the first stage, we often deep fry at a decrease temperature for longer to make sure the interiors are not dried out by holding the moisture; on the similar time, make sure that the substances are cooked via.

Then, the ingredient is deep-fried once more for a really quick time. The excessive temperature shortly makes the outer shell crispier whereas not affecting the inside facet.

Marinate the pork stomach

I’ll name the marinating of the pork stomach probably the most important a part of this dish. Historically, all of us use a particular ingredient—pink fermented bean curd—within the marinating for 2 functions. Firstly, it provides the pork stomach an ideal savory base. Secondly, it additionally provides a captivating pink coloration, just like the well-known Cantonese char siu.

Time is one other important issue. To make the within of the pork stomach savory and filled with style, I extremely advocate marinating it for at the least 4 hours and even in a single day.

Not like different crispy pork stomach recipes, this deep-fried pork stomach is barely floured, which may help develop the crispy shell.

Pink Bean Curd Sauce

Chances are you’ll marvel the place the attractive coloration comes from. It’s from a sauce known as pink bean curd sauce, which is used within the marinating.

Pink Bean Curd Sauce, often known as pink fermented tofu sauce, is produced from soybeans and pink yeast rice. Pink yeast rice performs the position of a deep reddish coloration. As a fermented sauce, it has a mushy, fermented tanginess with a savory-based style.

In case you don’t have pink bean curd, exchange this half with oyster sauce.

Step by Step Directions

Select well-marbled pork stomach strips. Take away the pores and skin after which lower it into skinny strips. Thicker strips are a lot simpler to cook dinner via and higher soak up the flavors from the marinating.

Add a tiny pinch of salt and pepper, gentle soy sauce, oyster sauce, scallion, ginger, and pink bean curd sauce. In case you don’t need to discover pink bean curd sauce, skip it and improve the quantity of oyster sauce.

The marinated pork stomach must be nicely lined with a plastic wrapper and put aside for at the least 4 hours. Or in a single day.

Take away the pork stomach ginger and scallion from the floor earlier than frying, as they is perhaps burnt within the deep-frying course of.

Add 1/4 cup starch and therapeutic massage to make sure the skinny layer covers the pork stomach. I take advantage of candy potato starch, my best choice for deep-fried dishes. However cornstarch and even flour works if these substances are exhausting to search out. Oops, I shared directions about the right way to make this candy potato starch at house. And that is how you should use them.

Message for a couple of minutes till the starch turns into sticky and well-covered on the pork stomach strips.

Warmth the oil to 120 levels C and add the pork stomach. Proceed frying for 10 -12 minutes to make sure the pork stomach is totally cooked. If you’re deep-frying in batches, end all of them.

Now, flip the fireplace up and lift the oil temperature to 180 levels C. Return the pork stomach to fry for an additional 1 minute 30.

Switch, drain the additional oil, and lower it into small items. Right here we’re: tremendous crispy on the shell and tender inside, deep-fried pork stomach.

• 3 pork stomach strips – transfer the pores and skin and lower into thiner strips

Marinate Pork Stomach

• 1/4 tsp salt + 1/8 floor pepper
• 2 tbsp. Shaoxing wine
• 1 tbsp. gentle soy sauce
• 1 tbsp. oyster sauce
• 2 tbsp. pink bean curd sauce
• 3 scallion lower into sections
• 1 thumb ginger lower into shreds

For deep-frying

• 1/4 cup candy potato starch or different kinds of starch you may have within the kitchen
• oil for deep-frying

Marinate the Pork Stomach

• Select well-marbled pork stomach strips. Take away the pores and skin after which lower it into skinny strips. Thicker strips are a lot simpler to cook dinner via and soak up the flavors from the marinating higher.

• Add a tiny pinch of salt, floor pepper, gentle soy sauce, oyster sauce, the scallion and ginger, and pink bean curd sauce. In case you don’t need to discover pink bean curd sauce, skip it and improve the quantity of oyster sauce.

• The marinated pork stomach must be nicely lined with a plastic wrapper and put aside for at the least 4 hours. Or in a single day.

Including Starch

• Take away the pork stomach ginger and scallion from the floor earlier than frying, as they is perhaps burnt within the deep-frying course of.

• Add 1/4 cup starch and therapeutic massage to make sure the skinny layer covers the pork stomach. I take advantage of candy potato starch, my best choice for deep-fried dishes. However cornstarch and even flour works whether it is exhausting to search out this substances.

• Message for a few minutes till the starch turns into sticky and nicely lined on the pork stomach strips.

Double Deep-Frying

• Warmth the oil to 120 levels C and add the pork stomach. Proceed frying for 10 -12 minutes to make sure the pork stomach is totally cooked. If you’re deep-frying in batches, end all of them.

• Now, flip the fireplace up and lift the oil temperature to 180 levels C. Return the pork stomach to fry for an additional 1 minute.

• Lower into smaller items and serve instantly.

Energy: 2373kcal | Carbohydrates: 3g | Protein: 43g | Fats: 240g | Saturated Fats: 88g | Polyunsaturated Fats: 26g | Monounsaturated Fats: 112g | Ldl cholesterol: 326mg | Sodium: 557mg | Potassium: 897mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 3mg