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Marinated Crispy Pork with Sichuan Peppercorn

Savory Marinated Crispy Pork with Sichuan Peppercorn Perfection

Experience the bold flavors of Marinated Crispy Pork with Sichuan Peppercorn, perfectly crunchy and easy to prepare.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons Tamari or Soy Sauce Use tamari for gluten-free.
  • 1/2 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 1 teaspoon Fresh Ginger, grated Use more for stronger flavor.
  • 2 cloves Garlic, smashed Substitute with garlic powder in a pinch.
  • 1 tablespoon Sichuan Peppercorns More can be used as a garnish for extra kick.
For the Pork
  • 530 grams Pork Steak, cut into strips Use chicken or tofu for alternatives.
  • to taste Salt Use sea salt or kosher salt for best results.
For the Coating
  • 3/4 cup Tapioca Flour Cornstarch can be a substitute.
  • Neutral Oil Used for frying; can be canola or vegetable oil.
For Garnish
  • 1 cup Basil, fresh Use mint for a different flavor.

Equipment

  • Frying Pot
  • mixing bowl
  • paper towels

Method
 

Directions
  1. In a bowl, mix together Sichuan peppercorns, grated ginger, smashed garlic, tamari, and rice vinegar. Add the pork strips, season with salt, and coat well. Cover and let it marinate for at least 2 hours.
  2. Take the marinated pork out of the fridge and allow it to come to room temperature. Meanwhile, prepare a pot filled halfway with neutral oil for frying and heat the oil to about 350°F (175°C).
  3. Toss the marinated pork strips in tapioca flour, ensuring that small beads form on the surface.
  4. Carefully place the coated pork strips into the hot oil, frying them in batches to avoid overcrowding for about 3-5 minutes per batch until golden brown.
  5. Once removed from the oil, sprinkle the fried pork with a bit more salt and freshly ground Sichuan pepper.
  6. In the leftover oil, fry fresh basil leaves until crisp. Drain on a paper towel.
  7. Plate the golden brown pork with the crispy basil on top. Enjoy hot!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

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