Deep-fried Pork Fillet is a traditional Chinese recipe for a classic dish of sliced pork fillet dipped in better that are then deep fried to cook which is often served as a lucky dish for Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Deep-fried Pork Fillet.
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Ingredients:
500g pork fillet (tenderloin)
2 eggs
50g flour
Seasonings:
1 tsp salt
A little freshly-ground black pepper
1 tsp Shaoxing cooking wine
1 tsp sesame oil
Half a small pan of oil
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salad dressing and/or sriracha to garnish
Method:
Wash the pork fillet, then cut it into uniform strips, place in a bowl, and add 1 tsp salt, a little lack pepper, 1 tsp of cooking wine, and 1 tsp sesame oil.
Stir to evenly coat the meat then add 1 tsp of cooking oil and mix thoroughly once more.
Now Prepare the batter: Break 2 eggs into a bowl, add the flour, and continue to stir until the batter is thick.
Half fill a small pan with oil and heat to 160–180°C.
You can quickly check by inserting chopsticks into the oil. If small bubbles quickly appear around, it is at the correct temperature.
Put the pork fillet strips into the batter and coat them evenly with batter. Then gently drop them into the hot oil for frying.
Turn them over occasionally to ensure even cooking.
Fry until the pork is golden, then take it out with a spider, drain the oil on kitchen paper and arrange on your serving.
If desired you can add salad dressing to enhance the flavour (I prefer a good drizzle of sriracha).
