Xiao Su Rou (Crispy Sichuan Pork Strips)
It's not just a pigsty! Deep fried pork with pepper kneaded in the robe
Description
The Sichuan version of Japanese 'Pork Tempura'. Pork strips coated in a sweet potato starch and egg batter heavily spiked with 'coarse Sichuan peppercorns', then deep-fried until shatteringly crisp. Phenomenal eaten plain or dropped into Hot Pot.
Restaurants serving Xiao Su Rou (Crispy Sichuan Pork Strips)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork
- Sweet potato starch(Hong Shu Fen)
- Eggs
- Sichuan peppercorn(coarsely crushed)
- Salt
- Frying oil
Instructions
- [Authentic Recipe & Differences]
- Cut lean pork (or slightly fatty cuts) into long, French-fry-like strips. Marinate lightly with salt, wine, soy.
- (Batter) Never use Japanese tempura flour; MUST use 'Hong Shu Fen' (Sweet potato starch). Mix starch, eggs, and water into a heavy paste that drips slowly from your fingers.
- [The Ultimate Secret]: Dry-roast red Sichuan peppercorns, crush them coarsely with a rolling pin, and mix massive amounts directly into the batter.
- Dredge the pork heavily in this spiced batter.
- Fry individually at 160°C until cooked, then remove.
- Raise oil to 190°C and double-fry for seconds until the exterior achieves absolute golden crunchiness (Su).
Learn more Spice, substitutes, tips
Key spices
Aroma and numbness of Sichuan pepper mixed into the batter
Substitutes at Japanese supermarkets
Japanese Pork Tempura (but lacks the numbing Sichuan pepper)
Pairing
Cold Beer / Sichuan Hot Pot(as ingredient)
Trivia
[Trivia] 'Su' is the highest compliment in Chinese cooking, meaning 'crispy, flaky, shattering texture'. The magic of sweet potato starch ensures the batter stays crispy for a long time without getting soggy.
Eating tips & etiquette
[Unique Eating] Dipping piping hot strips into 'Chili powder and salt (La Jiao Mian)' as a snack is incredible. Furthermore, hardcore fans dump them directly into boiling 'Sichuan Hot Pot' soup, eating them once the batter turns soggy and absorbs the fiery red oil.
Allergen
Pork, Eggs