T/LFCFXH 013-2024 Hongdong Famous Delicacies Production Standards - Crispy Pork

Scope

Main technical content: **Step 6.2.1:** Cut the meat strips. Place the peeled and weighed pork foreleg meat on a cutting board and cut it into strips about 1 cm wide, 0.7 cm thick, and 6 cm long using a knife. Add them to a stainless steel bowl. **Step 6.2.2:** Marinate the meat. Prepare the chopped scallions (green onions) and ginger by mincing the measured scallions and ginger with a knife. **Step 6.2.3:** Make the batter. Add the measured Sichuan peppercorns to a bowl, pour in 150 g of water, and soak for 15 minutes. Then, add the five-spice powder, Sichuan peppercorn water, chopped scallions (green onions), minced ginger, and light soy sauce to the meat strips. Stir them evenly with a chopstick. **Step 6.2.4:** Coat the meat strips with batter. Place the measured sweet potato starch in another stainless steel bowl, add eggs and about 60 g of water, and mix with a chopstick until it forms a batter with a consistency that can be lifted into a string when stirred. **Step 6.2.5:** Fry the meat strips. Add 5–6 times the amount of soybean oil to the frying pan. Heat the oil to 50–60% of its boiling point (120–180°C). Add the marinated meat strips to the oil with a chopstick, turn on high heat, and stir with a meat fork to separate the coated strips. Maintain the oil temperature at 50–60% of its boiling point (120–180°C) and fry for about 3 minutes to set the shape. Then reduce the heat to low and fry for about 15 minutes until the meat is fully cooked and golden brown. Remove it with a meat skimmer, arrange it on a plate, and it’s ready to eat. It can also be used as an ingredient for hotpot, crispy pork, braised dishes, etc.

Development Information

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