@tomsculinaryjourney: no flour, no breadcrumbs. sichuan fries this pork twice so it's still crunchy an hour later 🥩 Pork -500 g pork belly, skin off -4 g salt -3 g white pepper -15 g light soy sauce 🫚 Ginger & spring onion water -15 g ginger -20 g spring onion -60 g water 🥚 Batter -1 egg -100 g sweet potato starch -5 g Sichuan peppercorns Freeze the pork belly for 10 minutes before cutting — not to freeze it, just to firm it up. Marinate with the seasoning and ginger-spring onion water for 20 minutes. Toast and crush the Sichuan pepper, then mix everything with the egg and starch until every strip is coated. First fry at around 160°C for 3–4 minutes. Let it rest for 5 minutes, then fry again at 190°C for 40–60 seconds. That second fry is what gives you that crazy crispy crust — and why it can still be crunchy an hour later. 🔥 #xiaosurou #小酥肉 #sichuanfood #sichuan #chinesefood #porkbelly #crispypork #friedpork #asianfood #Recipe

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Wednesday 02 September 2026 13:00:00 GMT